Home Vegetarian Recipes How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)

How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)

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How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)

konnichiwa it’s Nami from just one cookbook back with another video for you and today I’m going to share a vegetarian Japanese curry when I make Japanese curry at home it’s usually with the beef, chicken or sometimes seafood but many of you request it for vegetarian Japanese curry so I took it as a challenge to make a hearty and really delicious vegetarian curry even though this curry doesn’t have any meat, my kids didn’t realize it because he has a lot of vegetables and it was quite filling I decided to make this curry with a different approach from my normal method what I did was the cooked ingredients in stages I use my basic curry rule for this recipe and you can adjust the spices as you like now let’s get started cook 2 cups of rice in a small saucepan, melt 3 tbsp unsalted butter completely over medium heat add 4 tbsp (30 g) flour cook the mixture while stirring continuously reduce the heat to low and continue to stir for 15 minutes add 1 Tbsp curry powder and mix well add 1 tbsp garam masala and ¼ tsp cayenne pepper mix well to combine for 20 seconds transfer the roux to a bowl and set aside cut one onion in half and then cut each half into 4 wedges cut one carrot using the Japanese rangiri style cut 2 golden Yukon potatoes into a quarter and soak in water to remove starch cut 1/8 kabocha (5 oz) into 1 inch cubes grate the ginger (you will need 1 tsp) cut 8 oz bell pepper into small strips discard the tough bottom of 8 asparagus and cut them diagonally cut one Japanese eggplant into wedges and soak in water to remove the bitterness and prevent discoloration cut off the end of 4 king oyster mushroom stems and cut into 1-2 inch pieces cut 1/2 shimeji mushrooms and cut 4 button mushrooms in half cut one tomato into 6 wedges in a large pot (I used 4.

5 QT Dutch oven), heat 1 Tbsp olive oil over medium heat and add the dense vegetables add the grated ginger and mix close the lid and reduce the heat to low/medium-low let the vegetables steam for 20 minutes insert the skewer and see if the vegetables are 80% cooked add 3 cups vegetable broth and bay leaf bring it to a boil and cook for 3 minutes skim the scum and foam on the surface insert a skewer and once the vegetables are cooked through, turn off the heat and cover in a large frying pan, heat 1 Tbsp olive oil over medium heat and add the eggplant cook the eggplant until nicely brown, about 8-10 minutes, and transfer to a plate in the same pan, add 1 Tbsp oil and bell pepper and asparagus saute the vegetables until tender, about 6-7 minutes season with salt and pepper and transfer to the plate in the same pan, heat 1 Tbsp butter and sauté all the mushrooms, about 4 minutes season with salt and pepper and remove from the heat, set asides bring the pot back on the stove over medium heat and bring it to simmer.

remove the bay leaf from the pot (optional), add the mushrooms to the pot add vegetables to the pot and gently mix all together gradually add the small amount of the homemade curry roux grate an apple and add 1/2 to the curry mix gently without breaking up the vegetables add more apple if you prefer sweeter taste season with salt if the flavor is to your liking then add tomatoes heat the curry when you’re ready to serve (music) itadaki masu! thank you so much for watching if you enjoyed this video please give a thumbs up and leave a comment below and if you like Japanese food please follow along on Instagram and Facebook at Just one cookbook since you guys are all watching till the end of this video here’s the Japanese word of the day yasai, it means vegetable here are three common vegetables and their names in Japanese jaga-imo, potato nin-jin, carrots tama-negi, onions yasai, have fun using it subscribe if you haven’t already and make sure to click the bell icon see you next time with a brand new video here on my youtube channel mata ne!

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