Japanese Dry Curry

1. Prepare dashi stock: Combine 300 grams of Water and 5 grams of Kombu in a saucepan and let it soak for 30 minutes. Heat over medium-low heat until just before boiling, then remove the Kombu. Add 10 grams of Katsuobushi, bring to a boil, then immediately turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain through a fine-mesh sieve, reserving 200 grams of the Dashi stock.

2. Finely dice the Onion and Carrot. Grate the Ginger and Garlic.

3. Heat 15 grams of Vegetable oil in a large frying pan or pot over medium heat. Add the diced Onion and Carrot and sauté until softened, about 5-7 minutes.