Name: Japanese Vegetarian Curry [日本のベジタリアンカレー]
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cup rice (Jasmine or Sushi); 3 cup water; 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; ½ head green cabbage (thin slices); 2 cucumber (thin strips); 8 Tbsp. Japanese sesame dressing

The Curry

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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.
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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.
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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.
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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.
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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

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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 .

Japanese Vegetarian Curry
[日本のベジタリアンカレー]

Japanese Vegetarian Curry is a hearty, rich and savory sauce made from a blend of fragrant spices, vegetables simmered until tender.