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!
Nutritionper 100 g›
148
Calories
9g
Protein
10g
Carbs
8g
Fat
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.