Mutton Shimotsu-to Curry
Unlike most curry dishes, this dish is both a natural medicine and a delicacy. With the combination of spices and traditional medicinal herbs, you will be able to refresh yourself in just an instant!
Ingredients
| — | Leeks |
| — | Onions |
| — | Carrots |
| — | Potatoes |
| — | Mutton |
| — | Shaoxing Wine |
| — | Grain |
| — | Shimotsu-to |
| — | Tōki (Japanese Angelica root) |
| — | Senkyū (Szechuan Lovage) |
| — | Jiō (Chinese Foxglove) |
| — | Shakuyaku (peony root) |
| — | Turmeric |
| — | Star anise |
| — | Fennel Seeds |
| — | Coriander |
Instructions
Real Facts:
- Shimotsu-to (四物湯) literally means "Four Substance Decoction". In Chinese, it's known as Si Wu Tang.
- Tōki (当帰) is Japanese Angelica root (Angelica acutiloba). In Chinese, it's called Dōngdāngguī (東當歸).
- The original Chinese medicine uses Chinese Angelica Root (Angelica sinensis), commonly known as dāng guī. The one used in the curry is the Japanese adaptation of the Chinese formula.
- Senkyū (川芎) is Szechuan lovage or Cnidium rhizome (Ligusticum striatum). In Chinese, it's called chuān xiōng.
- Jiō (地黄) is Rehmannia root or Chinese Foxglove. It's known as dìhuáng (地黄) in Chinese.
- Shakuyaku (白芍) is Chinese white peony root. In Chinese, it's called bái sháo (白芍).
- Shimotsu-to has numerous healing properties: it tonifies and invigorates the blood; it regulates the liver, harmonizes the menses, and alleviates pain.