Vegetarian Japanese curry recipe

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Kitchen

Japanese curry

Portion

4 people

Preparation time

20 minutes

Cooking time

20 minutes

Dive into our vegetarian Japanese curry recipe, a delicious adaptation of this comforting dish from Japanese cuisine. Our vegetarian version is served with warm, fluffy white rice, offering a comforting and satisfying culinary experience for all palates.

Image of Recipe Vegetarian Japanese curry

Ingredients

360 g rice
4 medium-sized potatoes
3 small onions
3 carrots
1 eggplant
Lotus root
Soybean sprout
1 sachet curry roux

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Instructions

First, wash your rice in cold water until the water runs clear.
Cook your rice for about 10 minutes in a pressure cooker or covered saucepan.
Add as much water as rice. Once the water has evaporated, your rice is ready!
To prepare the vegetables: peel and cut the potatoes, carrots, onions and lotus roots into medium-sized pieces.
Rinse the beansprouts.
In a large frying pan or saucepan, heat a little oil over medium heat.
Add the chopped onions and sauté until translucent.
Add the potatoes and carrots to the pan and sauté for a few minutes.
Add the eggplant, lotus roots and bean sprouts to the pan. Mix well.
Add the curry roux to the pan and stir until all the vegetables are well coated with curry powder.
Pour in enough water to cover the vegetables and simmer over low heat for about 20 to 25 minutes, or until tender.
Serve your curry with rice. You can also add a few coriander leaves or sesame seeds on top for extra flavour!

Recipe notes

You can taste them in several of our locations at iRASSHAi, SHOKUDO, KISSATEN or even at the TAKE AWAY sale.

White oval curry plate by Takuhiro Shimomoto ⋅ Nakazen

White curry sorter plate by Yota Kakuda ⋅ Nakazen

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