Japanese Vegetarian Curry [日本のベジタリアンカレー]
Servings: servings
Japanese Vegetarian Curry is a hearty, rich and savory sauce made from a blend of fragrant spices, vegetables simmered until tender.
Equipment
Ingredients
The Rice
- 2 cup rice Jasmine or Sushi
- 3 cup water
The Curry
- 4 potato large cubed (Yukon gold, white or russet)
- 2 carrot large rolling cut
- 2 white onion wedges
- 500 g mushroom medium sliced
- 4 Tbsp. vegetable oil
- 2 inch ginger grated
- 4 garlic clove minced
- 1000 ml water
- 1 Japanese curry cubes
- 2 Tbsp. tomato paste
The Shredded Cabbage Salad
- ½ head green cabbage thin slices
- 2 cucumber thin strips
- 8 Tbsp. Japanese sesame dressing
Notes
Instructions
The Rice
- Start by rinsing a few times the 2 cup rice in cold water and add in a rice cooker with the 3 cup water. By the time you cook the curry, the rice will be done.
The Curry
- Wash and cube 4 potato. Soak potatoes in a bowl of water to remove excess starch. While potatoes are soaking, slice the 2 carrot using a rolling cut, slice 500 g mushroom and slice 2 white onion into large wedges.
- Heat up the 4 Tbsp. vegetable oil in a deep pot on medium. Add in 2 white onion and cook down until caramelized without stirring too often for around 10 minutes. Add the minced 4 garlic clove and grated 2 inch ginger and sauté with onions for about 30 seconds.
- Add the already prepared 500 g mushroom, 2 carrot and 4 potato. Put the lid back on and let the vegetables steam to avoid mushy vegetables. Let the vegetables sit in the pot for around 15 minutes. Check on it every couple of minutes and give it a good stir.
- Add 1000 ml water and bring to a boil. Once at a rolling boil, turn heat down to low-medium and let simmer for 15 minutes or until the vegetables are soft enough to pierce through with a fork.
- Once potatoes and carrots are soft enough, turn off the heat. It's time to add the 1 Japanese curry cubes. I recommend to combine 2 different cubes types (for exemple, ½ of one and ½ of another to equal the 1 cube needed) as it will make the taste more special. Roughly chop the squares so they are easily integrated into the liquid. Bring the liquid back to a simmer while stirring. Add 2 Tbsp. tomato paste. Simmer for 15 more minutes to let it thicken. Try the curry and adjust salt and pepper to taste if needed.
The Shredded Cabbage Salad
- Shred ½ head green cabbage super thinly with a sharp knife or use a slicer. Thinly slice 2 cucumber diagonally, then cut the slices into thin strips. Toss the cabbage and cucumber together and set aside. In a mixing bowl, mix the cabbage and cucumbers with 8 Tbsp. Japanese sesame dressing .
Serving
- Carefully add in a bowl some cooked rice and top with the salad and the curry.