Name: Summer Vegetable Nibitashi Curry
Cuisine: エスニック
Ingredients: Onion: 250g (finely chopped); Zucchini: 200g (sliced into rounds); Green bell peppers: 4 (halved, stemmed, and seeded); Broccoli: 80g (cut into florets); Carrot: 80g (sliced); Kombu (dried kelp): 10g; Water: 800ml; Niboshi (dried baby sardines): 2 (heads and innards removed); Katsuobushi (bonito flakes): 8g; Vegetable oil (for aromatic oil): 50g; Cinnamon stick: 1/2; Whole cloves: 6; Cardamom pods: 3; Red chili peppers (for aromatic oil): 2; Garlic paste: 8g; Ginger paste: 8g; Canned diced tomatoes: 100g; Curry powder: 4 tsp; Chili powder: 1/2 tsp; Turmeric powder: 1/4 tsp; Salt: 2 tsp; Vegetable oil (for tempering): 1 tbsp; Brown mustard seeds: a pinch; Red chili pepper (for tempering): 1; Oil for deep-frying: to taste

About "Summer Vegetable Nibitashi Curry"

Created by Chef Kazujo Ito of SPICE CAFE, this original dish fuses traditional Japanese nibitashi (dashi-soaked vegetables) with spice curry. Using an authentic Japanese dashi made from kombu, dried baby sardines, and bonito flakes as a base, it combines starter spices in aromatic oil, powder spices, and tempering to create a smooth, light gravy. Deep-fried zucchini, bell peppers, broccoli, and carrots are soaked in the hot gravy, allowing the rich flavors of dashi and spices to penetrate the vegetables. It is a stunning fusion of Japanese and spice flavors that stimulates the appetite and pairs perfectly with rice, even on hot summer days.

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Tips for Making "Summer Vegetable Nibitashi Curry"

Prep
- Cold-brewing the kombu (10g) and cleaned dried baby sardines (2) in water (800ml) in the fridge overnight (or at least 1 hour) extracts maximum umami for the dashi.
Prep
- Since carrots take longer to cook, slice them while leaving the root end intact to help heat penetrate. Cut a slit in the broccoli stem and pull it apart by hand to keep florets intact.
Heat control
- Add starter spices to the oil before turning on the heat, then warm over medium heat to infuse. Cardamom and cloves puffing up indicates the aroma has transferred. Do not let them burn.
Sautéing
- Avoid constant stirring to achieve a "semi-fried" state with both caramelized and translucent parts, capturing both Maillard umami and concentrated flavor from dehydration.
Sautéing
- After adding the canned diced tomatoes, cook down the moisture thoroughly until it becomes a paste to complete a flavorful masala base.
Seasoning
- Add powder spices on low heat and mix well to prevent burning. If too dry, add a splash of water to form a paste. Spices are cooked when oil separates and floats around the edges.
Finishing
- For tempering, heat brown mustard seeds (a pinch) and a red chili pepper (1) in oil (1 tbsp) until they pop, then pour into the curry to add a vibrant, multi-dimensional aroma.
Finishing
- To match the "nibitashi" concept, strain the simmered curry through a mesh sieve to create a smooth, light gravy before soaking the deep-fried vegetables.
Deep-frying
- Deep-fry the summer vegetables in oil at 170–180°C (340–350°F) in this order: carrots, zucchini, green bell peppers, then broccoli. Soak them in the gravy while still hot.

Ingredients for "Summer Vegetable Nibitashi Curry"

25 items

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Onion:250g (finely chopped)
Zucchini:200g (sliced into rounds)
Greenbell peppers: 4 (halved, stemmed, and seeded)
Broccoli:80g (cut into florets)
Carrot:80g (sliced)
Kombu(dried kelp): 10g
Water:800ml
Niboshi(dried baby sardines): 2 (heads and innards removed)
Katsuobushi(bonito flakes): 8g
Vegetableoil (for aromatic oil): 50g
Cinnamonstick: 1/2
Wholecloves: 6
Cardamompods: 3
Redchili peppers (for aromatic oil): 2
Garlicpaste: 8g
Gingerpaste: 8g
Canneddiced tomatoes: 100g
Currypowder: 4 tsp
Chilipowder: 1/2 tsp
Turmericpowder: 1/4 tsp
Salt:2 tsp
Vegetableoil (for tempering): 1 tbsp
Brownmustard seeds: a pinch
Redchili pepper (for tempering): 1
Oilfor deep-frying: to taste

How to Make "Summer Vegetable Nibitashi Curry"

1
[Prep Dashi] Lightly wipe the kombu (10g) and place it in water (800ml). Add the niboshi (2, heads and innards removed) and cold-brew in the refrigerator overnight (or for at least 1 hour).
2
[Cut Vegetables] Finely chop the onion (250g). Slice the zucchini (200g) into bite-sized rounds. Halve the green bell peppers (4) and remove the stems and seeds. Make a small cut in the stem of the broccoli (80g) and pull it apart into florets by hand. Slice the carrot (80g) while leaving the root end intact, cutting it in a way that allows heat to penetrate easily.
3
[Make Japanese Dashi] Heat the pot with the cold-brewed kombu and niboshi, and add the bonito flakes (8g). Remove the kombu just before it boils, then simmer on low heat for about 5 minutes without letting it boil vigorously.
4
[Make Aromatic Oil] Add vegetable oil (50g) to a pan, then add the cinnamon stick (1/2), whole cloves (6), cardamom pods (3), and red chili peppers (2) before turning on the heat to medium. Heat slowly until the cardamom and cloves puff up and become fragrant (be careful not to burn them).
5
[Semi-Fry the Onions] Once the spices are colored, add the finely chopped onion (250g). Do not stir constantly; sauté until they reach a "semi-fried" state where caramelized parts and translucent parts coexist.
6
[Sauté Garlic & Ginger] Once the onions are about half-browned, add the garlic paste (8g) and ginger paste (8g). Sauté thoroughly until the raw smell disappears and they become fragrant.
7
[Cook Down the Tomatoes] Add the canned diced tomatoes (100g) and cook down the moisture thoroughly until it becomes a paste, completing the masala.
8
[Add Powder Spices] Reduce the heat to low and add the curry powder (4 tsp), chili powder (1/2 tsp), turmeric powder (1/4 tsp), and salt (2 tsp). Mix well to combine without burning. If it gets too dry, add a small amount of water to adjust it to a paste. When oil starts to separate and float around the edges, it is a sign that the spices are cooked.
9
[Add Dashi and Simmer] Pour in the reserved Japanese dashi all at once, along with the niboshi and bonito flakes. Bring to a boil over high heat, then reduce to medium and simmer gently for about 5 minutes to fuse the dashi and spices.
10
[Tempering] Heat vegetable oil (1 tbsp) in a separate small pan, add the brown mustard seeds (a pinch) and red chili pepper (1), and heat until the mustard seeds pop. Pour this mixture all at once into the curry.
11
[Strain the Curry] In line with the "nibitashi" concept, strain the curry through a mesh strainer to obtain a smooth, light liquid.
12
[Deep-Fry Summer Vegetables] Deep-fry the vegetables in oil heated to 170–180°C (340–350°F) in the following order: carrots, zucchini, green bell peppers, and then broccoli.
13
[Finish & Serve] While the fried vegetables are still hot, soak them in the strained gravy. Plate in a bowl and serve. Enjoy poured over rice.

Detailed Commentary on "Summer Vegetable Nibitashi Curry"

* Content organized by topics from the video.

The Story Behind Fusing Nibitashi and Curry

Chef Kazujo Ito of SPICE CAFE introduces his completely original creation: Summer Vegetable Nibitashi Curry, born from his desire to turn his favorite dish, nibitashi, into a curry. He aimed to create a dish that stimulates the appetite even during hot summer days, allowing you to eat plenty of vegetables with rice through the power of Japanese dashi and spices. The base is an authentic Japanese dashi made from dried baby sardines, kombu, and bonito flakes. With spices gently complementing the dashi, he crafts a smooth gravy that maximizes the dashi's umami. Enjoy this stunning fusion of Japanese tradition and spices, packed with Chef Ito's passion.

Pro Onion Peeling and Veggie Prep Techniques

We begin by prepping the ingredients. For the essential onion (250g), Chef Ito demonstrates a pro technique: supporting the paring knife with his index finger to prevent it from cutting too deep. By holding the right hand steady and rotating the onion with the left hand, you can peel it beautifully. The peeled onion is then finely chopped. Next is the prep for the summer vegetables to be deep-fried. Slice the zucchini (200g) into bite-sized rounds, and halve the green bell peppers (4) to remove the stems and seeds. For the broccoli (80g), make a small cut in the stem and pull it apart by hand to prevent the florets from crumbling. Since carrots (80g) take longer to cook, slice them while leaving the root end intact, ensuring heat penetrates easily.

Rich Japanese Dashi with Kombu, Sardines & Bonito

Next, we prepare the Japanese dashi that serves as the curry's base. Place lightly wiped kombu (10g) in water (800ml) and add dried baby sardines (2) with their heads and innards removed. Ideally, let it cold-brew in the refrigerator overnight, or for at least 1 hour. Heat this mixture and add bonito flakes (8g). Remove the kombu just before boiling, then simmer on low heat for about 5 minutes without letting it boil vigorously. Chef Ito notes that since this dashi is for curry, it doesn't need to be overly delicate; store-bought dashi packets work perfectly fine too. Extracting the deep umami of the dashi is key to creating a rich base that holds its own against the spices.

Extracting Aromas with Starter Spices

Add vegetable oil (50g) to a pan and add the starter spices (1/2 cinnamon stick, 6 whole cloves, 3 cardamom pods, and 2 red chili peppers) before turning on the heat. Heat over medium heat to slowly infuse the oil with the spices' aromas. While cinnamon, cloves, and cardamom are typically used in meat dishes, Chef Ito chose these three major spices to give this vegetable curry a bold, robust spice profile. Once the oil begins to bubble and the cardamom and cloves puff up, it is a sign that the aromas have successfully transferred to the oil. Heat carefully, adjusting the flame to prevent them from burning.

Sautéing Onions & Tomatoes for Maillard Flavor

Once the spices are colored and highly fragrant, add the finely chopped onion. Coat the onion pieces in oil and aim for a "semi-fried" state while managing the pan's temperature. Chef Ito's secret is to avoid constant stirring, intentionally creating both caramelized and translucent parts. This captures both the rich umami of the Maillard reaction and the concentrated flavor from dehydration. When the onions are about half-browned, add the garlic (8g) and ginger (8g) pastes, sautéing thoroughly until the raw smell is gone. Finally, add the canned diced tomatoes (100g) and cook down the moisture until it becomes a thick paste, completing the delicious curry base (masala).

Combining Powder Spices and Japanese Dashi

Once the masala is ready, reduce the heat to low and add the powder spices (4 tsp curry powder, 1/2 tsp chili powder, 1/4 tsp turmeric powder) and salt (2 tsp). To keep it simple, a standard store-bought curry powder (like S&B Red Can) is used as the base. Incorporate the powders on low heat to prevent burning; if the mixture is too dry, add a splash of water to form a smooth paste. When oil begins to separate and pool around the edges, the spices are cooked. Pour in the prepared Japanese dashi all at once, including the sardines and bonito flakes. Bring to a boil over high heat, then simmer on medium for about 5 minutes to fully integrate the dashi and spices.

Tempering, Straining, and Deep-Frying Veggies

To elevate the aroma of the simmered curry, we perform "tempering." Heat vegetable oil (1 tbsp) in a separate pan, add brown mustard seeds (a pinch) and a red chili pepper (1), and heat until they pop to create an aromatic oil, then pour it all at once into the curry. This adds a multi-dimensional aroma without overpowering the dashi. Since the concept is "nibitashi," the curry is strained through a mesh sieve to create a smooth, light gravy. Finally, deep-fry the summer vegetables in oil at 170–180°C (340–350°F). Fry the carrots, zucchini, green bell peppers, and broccoli in order, and soak them in the strained gravy while still hot. Infused with dashi and spices, these vegetables make an irresistible dish that pairs perfectly with rice.

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