Japanese-Style Mushroom Curry
Thick with umami and slow-simmered comfort, this vegetarian curry wraps sautéed crimini and shiitake mushrooms, sweet daikon, and tender potatoes in a mild golden broth. Brussels sprouts add a nutty edge, while fluffy white rice anchors it all.
Nutritional facts
Protein
11g
Carbs
83g
Calories
590kcal
Fat
24g
Ingredients
Canola Oil, Butter, Kosher Salt, Jasmine Rice, Pickled Daikon Radish, Onion, Golden Curry Paste, Crimini Mushroom, Shiitake Mushrooms, Apple, Canned Chickpeas, Brussel Sprouts
Contains milk, wheat, wheat, celery, mustard, sulphur dioxide and sulphites.
Reviews
4.0
Based on 8 reviews
It wasn’t tasty and the sauce was thick and just didn’t taste fresh. Perhaps I was expecting a curry that was more Indian-like.
Wifag · 01/21/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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