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!
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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
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mata ne!
