How to cook Japanese curry rice. Vegetarian version
+ Fukujinzuke (Pickled vegetables)
+ White rice (In case you wish to cook rice in a pan)
☆Japanese Curry Stew
Ø Dry ingredients A
1 tbsp. – cilantro seed
1/2 tsp. – cumin seed
1/3 tsp. – clove
5 pods – cardamom
1/4 tsp. – fennel
Ø Dry ingredients B
1 tsp. – red chili powder
1 tsp. – turmeric powder
5 pc. – bay leaf
1/2 pc. – cinnamon stick
2 tsps. – onion powder
1/2 tbsp. – black pepper powder
1 tsp. – salt
Ø Wet ingredients
2 tbsps. – vegetable oil, ghee, or butter
2 large size – onion(golden sauteed onion until golden with the above vegetable oil）
150g – yogurt
1 tsp. – grated ginger
1 clove – boiled garlic paste
200ml – tomato or canned tomato(chopped)
150g – carrote puree
200ml – water
5 pcs. – bay leaf
Ø Vegetables
1 large size – onion
3 medium size – potato
************* Method *************
① Carefully toast dry ingredients A in a large pot over medium high heat for 2-3 minutes. And transfer to a mortar, and crush.
② Mince the onion, and in a large pot, heat the oil(ghee or butter) on medium high heat and sauté the onion with a lid until the colour turns to golden.
③ Transfer ① to ②, and keep stirring.
④ In a large pot, heat the butter on medium high heat and sauté the vegetables until vegetables are cooked.
⑤ Add dry ingredients B and wet ingredients into the pot and 1 cups of water, and cook for about 20 minutes over medium heat.
How to make Fukujinzuke (Pickled vegetables)
☆Fukujin pickles
Ø vegetables
230g – lotus root(lightly boil with 1 tbsps. of vinegar)
260g – Japanese radish
130g – egg plants
80g – carrot
5cm – dried kelp（thin strips）
Ø briny water
1ℓ – water
2 tbsps. – salt
Ø pickle liquid
1/2 pce. – red hot chili
1/4 tsp. – ginger
4 tsp. – lemon juice
60ml – soy sauce
50ml – mirin
2 tbsps. – granulated sugar
100ml – water
************* Method *************
① Thinly slice the lotus root, and lightly boil with 1 tbsp. of vinegar),
and soak into cold water.
② 他Thinly slice other vegetable into 1.5cm size, and soak into
The briny water for one hour, and wring.
③ Dry out ① and ② on sieve basket for 3 hours.
④ In a small pan, put the all ingredients of pickle liquid, and heat on
medium high heat until the granulated sugar is melted.
⑤ Marinade all the vegetables with pickle liquid.
+ How to cook white rice in a pan
White Rice（In case you wish to cook rice in a pan）
2 cups short-grain rice
2 cups water
************* METHOD *************
① Rinse and rub the rice repeatedly in cold water until the water turns clear. Drain in a sieve.
② Leave the rice in the sieve for 10 minutes.
③ Soak the rice in cold water in a sauce pan for at least 10 minutes.
④ Cook the rice with the same amount of water and bring to a boil over high heat. Boil for 1 minute.
⑤ Turn the heat down to low and cook for 10 minutes.
⑥ Remove from the heat and let the rice sit for at least 10 minutes.
⑦ Serve in a rice bowl.