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 *************

   Carefully toast dry ingredients A in a large pot over medium high heat for 2-3 minutes.  And transfer to a mortar, and crush.

   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.

   Transfer to , and keep stirring.

   In a large pot, heat the butter on medium high heat and sauté the vegetables until vegetables are cooked.


   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 kelpthin strips

Ø  briny water

1 – 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 *************

   Thinly slice the lotus root, and lightly boil with 1 tbsp. of vinegar),

and soak into cold water.

   Thinly slice other vegetable into 1.5cm size, and soak into

The briny water for one hour, and wring. 

   Dry out and on sieve basket for 3 hours. 

   In a small pan, put the all ingredients of pickle liquid, and heat on

medium high heat until the granulated sugar is melted.


   Marinade all the vegetables with pickle liquid. 

+ How to cook white rice in a pan 

White RiceIn case you wish to cook rice in a pan

2 cups short-grain rice                 

2 cups water                      

************* METHOD *************

   Rinse and rub the rice repeatedly in cold water until the water turns clear. Drain in a sieve.

   Leave the rice in the sieve for 10 minutes.

   Soak the rice in cold water in a sauce pan for at least 10 minutes.

   Cook the rice with the same amount of water and bring to a boil over high heat. Boil for 1 minute.

   Turn the heat down to low and cook for 10 minutes.

   Remove from the heat and let the rice sit for at least 10 minutes.

   Serve in a rice bowl.


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