3 tbsp unsalted butter I’m wondering if the spices you’re using really give it that authentic korean/japanese curry flavor…? Japanese curry are so versatile. Along with the soy, mirin and sake, it gives a deliciously umami, earthy flavor. 2 small yellow onions, diced Japanese curry roux is a mixture of flour, butter and curry powder. I decided to give the Tyffyn lunch box a try, and I have to say, it’s much smaller and sleeker than I’d thought, but holds a good amount of food. Sometimes I do crave tonkatsu and the curry / tonkatsu texture difference is truly delightful!ReplyCancel, OMG – I need that lunchbox. Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin. It’s so easy to get buried in my own thoughts and overthink things. I can relate in the sense that I’m really itching for the more organic, more relatable, more ME stuff as of late, without a care in the world of how it may present itself to be to others. If I feel like making croissants then I will! 1.5 tbsp tomato paste 1/2 tsp hot paprika. ), and then continue, adding those chunks in with the mushrooms, OR you can make the curry and pour it over some crisped up tonkatsu. I’ve never made a curry using a roux before, or a japanese curry, so I can’t wait to give this a go when winter arrives. Secondly we in India use onions as a base as opposed to flour – what I do is sauté pounds of onions ginger garlic – blend and make cubes of them – and to make curry – you pull a couple out add spices and vegetables and hey presto – add a little yogurt and the curry becomes creamier. Real food that gets my belly growling.ReplyCancel, I pull out my garam masala only for Indian cooking. Also, as for spices a good quality curry powder (not legit enough to grind my own blend) is paramount – the other spices I put in, hot paprika and garam masala, or totally because I like those in combination (especially hot paprika. Add it back in with the carrots. Its no surprise to me You are awesome. « Soy marinated Blistered Shishito Peppers with Orange-Sage Gremolata PolentaFurikake Milk Bread Buns!!! This curry sounds and looks delicious, you know how to make even curry look beautiful , P.S.And I seriously love that lunch box! We had it with pan fried soft shell crab and an Asian-style slaw. Love! Kind of opens up possibilities. Curry over noodles (yum), classically over rice, with katsu on top – because it’s seriously delicious. This post is sponsored by Vaya. Japanese cuisine and fine wine are ever growing in popularity around the globe, and yet I have found there to be little information on the pairing of Japanese food with wine. Melt butter over medium low heat. Clean, simple and full of flavor. Garam masala is used mainly in North Indian Punjabi cooking!ReplyCancel, Thank you for your sweet and educational comment – I’m no expert in Indian cooking, which is why I just use spice blends such as curry powder and garam masala (definitely not legit enough to make my own blends!!!) We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. And they really, really do. The roux is cooked for about half an hour, until it’s golden brown and deep in flavor, and then curry powder, hot paprika, garam masala is added to this roux, which gives it the most delicious, fragrant flavors ever. Truly wonderful news! All opinions expressed are purely my own, as always. You still have to cut up your vegetables, cook the protein, etc, but the pre-packaged block is basically the roux that has all the spices and thickening magic ability. I love this new direction you are going with having recipes that revolve around your life. ... then add the morsels of dried shiitake mushroom and … Add the royal trumpet mushrooms and sauté for 2 minutes, stirring occasionally. And also, stop being so awesome, leftovers from your root veg pot pies are in my fridge, and I already want to make something else from your recipe index. https://www.carolinescooking.com/japanese-mushroom-rice-kinoko-gohan Breaded & Fried Portobello Mushrooms: 2 - 3 Portobello Mushrooms ½ cup or so of unsweetened soy yogurt 2 cups breadcrumbs or panko ¼ cup cornflour (cornstarch) to coat Vegetable oil to fry Salt Coat the mushroom slices in the cornflour, tapping off any excess flour. :). The sauce in this curry is slightly sweet, warmly ginger-ish and spiced just enough with garam masala and curry powder. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Stir in peas, potatoes, mushrooms, carrots, and onion. 2 sebago potatoes, peeled and cut into irregular chunks. We make the onion masala for several months at a time! This dish keeps things much simpler with just a few seasonings and mushrooms in with the rice, but the result tastes so much more than the parts. The typical soup curry consists of the following: a light curry flavored soup, chicken leg, and non-battered deep-fried vegetables (“suage”-style, 素揚げ) such as eggplants, potatoes, carrots, bell peppers, okra, and kabocha squash. Discard the hard end of the shimeji, maitake, and enoki mushrooms. Stir-fry until the mushrooms are cooked and there is little to no liquid in the pan. and I really really like your new direction, of real life food – and I think more readers end up making that food themselves in their own kitchens. », Such a great recipe, even if you think is a kind of no-recipe we all need these type of quick and no-fuss food that is nourishing and comforting at the same time, so thank you for sharing.ReplyCancel, tbh i still buy the blocks (and made a batch last week!). I’m not trying to make an exact replica of the store-bought curry blocks, just offering a way to customize and make something similar at home :). Add the mushrooms after getting the liquid level right. That lunch box is super cool. (Which I’m about to do here in a little bit, hah!). I have to make this for sure. Bring to a boil, reduce to a simmer and cook until the liquid has been absorbed and the rice is cooked. I think I’d want to put it up on display because it’s too pretty. As always thank you so much for your thoughtful comment. As for the spices – thank you for reminding me of the personal tweaks I put on it- I put in a note about how those spices were purely added because of my obsession with them and their combination. A few posts ago I talked about a new “direction” for this blog – instead of having my life revolve around recipes, I want this year to be more focused on the recipes that revolve around my life – the food that I cook on a daily basis, the ones that are simple, approachable, and nourishing, like the savory miso oatmeal with a poached egg I eat every single day. 4.5 cups chicken broth I would suggest using at least some shitake then whatever other Asian mushrooms you can find. I often times get wrapped into coming up with crazy flavor combinations and labor intensive recipes only to find out my most popular posts are the things I make for dinner on the regular (chili, tacos, etc). Home » Side dishes » Japanese mushroom rice (kinoko gohan). Traditionally, it would be a side to things like grilled fish, but it can be used pretty broadly, and not just with Japanese foods. I eat it quite often but I’ve always been scared to make it from scratch. And that lunch box btw .. so cool!ReplyCancel, Oh man – overthinking is my entire life in a nutshell. I based this vegan version of Japanese Tofu Curry on a lovely recipe from Emma Knowles and am so completely chuffed with the result. Or does it have a tinge of Indian flavor? There is no set formula for the kind of mushrooms – most recipes use a mix of shitake plus one or more others. 2 cloves garlic, minced As long as it’s something YOU think is worth sharing, that’s all that matters. olive oil for frying Tip. 1 huge Asian carrot or 3 to 5 normal carrots, chopped into 1/4" discs 3 cups water 1 box of Golden Curry mix Start your rice. Alex saw me playing with it one day, and casually said, “that insulates? I absolutely love the look of this unique curry, especially with that sweet + salty thing going on there. The curry is served with "cleaned" white rice, Panko crusted pork cutlet with asparagus and shiitake mushrooms. What are my readers (if there are any) expecting?!!! It was so popular that they packaged it into a powder-paste block that is now sold in most asian supermarkets. vegetable cooking oil; 100g golden curry paste, can be purchased in Asian stores or on amazon. Love it), but it’s really up to you. I say this is a not-recipe because the ratio is simple: it’s a 1:2 ratio of butter : dry ingredients (and this is a common ratio for roux, not a magic ratio I made up). Seriously so well-deserved. Simmer on low heat until it thickens to your preference. Turn down the heat to low and continue sautéeing until all the vegetables soften, about 5 minutes. ALSO – I have news!!! Filed Under: Fall Recipes, Japanese recipes, Side dishes, World Recipes Tagged With: mushroom, rice, shitake mushrooms, vegetarian, Welcome! Bring to a boil. Heat the olive oil in a frying pan over high heat, then add the mushrooms. So classic of the Japanese – got to love them!! EvaReplyCancel, hahaha i love your “its BROWN! (I’m not a vegan, but like to eat vegan sometimes) maybe just using olive oil and veg stock instead of chicken? I just have to change jobs, but it’s totally worth it (right now I don’t need lunchboxes). Read More…. AAAAAHHH So happy to find a recipe for a Japanese style curry that I can actually make at home! hey, why don’t we take that to the beach one day for a picnic?” Alex NEVER suggests things like this, so I was pretty impressed with that association. Add mushrooms and cook until softened. Cut into cubes, return to the skillet, and pour curry sauce over top. A delicious versatile side. It’s so easy and simple to whip up with anything left in your fridge – chicken, tofu, mushrooms, bell peppers, beef… and served over rice, especially with temperatures dip below freezing yet again, it’s particularly comforting. <3ReplyCancel, You make me want to lick my computer screen. If I want to add yet another (but seriously so good) banana recipe to the interwebs then I will, also! Add the shiitake mushrooms and sauté for 2 minutes, stirring occasionally. Ahh! It’s that simple. I love the ideas of recipes that revolve around life- I feel like I have been inadvertently trying to to something similar lately. I somehow ended up as a finalist for Cucina Corriere’s first global blog awards, under “Photography + Instagram” – thank you for nominating me – I honestly had thought it was an Italy-only event, but it’s actually international! Unlike the typical Japanese curry… i’ve never added grated apple, so that’s kind of a whoaaaa for me (my usuals are just chicken, potato, carrots and onions).ReplyCancel, Looks delicious. Next level chicken katsu curry. It’s not heavy but has a great depth of flavor. Add in carrots followed by broth. Als,o Japanese curry can be adopted into different dishes such as Udon and Bread. I’ve had it both ways and they’re equally delicious. 2 tbsp curry powder 2 cups sliced shiitake and other variety of mushrooms In a separate bowl with the dark roux you made, add two ladle-fulls of broth and mix until dissolved into a smooth paste. Lastly, this lunch box is too beautiful!!! I’ve updated the notes for others’ reference :). Stir it around the pan until it all of the vegetables go soft. Rinse the rice well to remove excess starch. And a huge congrats on your awards nomination!!! The mushrooms are cooked in with the rice so they let their flavor out into the broth that the rice absorbs as it cooks. And Betty….! This curry is all about balance – there’s no single spice that stands out – but the aroma is intoxicating and the flavor is really comforting. This easy side dish works so well alongside both Asian and many other meals. I am excited to share more everyday recipes (not necessarily healthy…), so thank you for the feedback! You’ll be amazed at how the simple seasonings in this Japanese mushroom rice add so much umami, earthy, delicious flavor. I loved using it, and you know what tells me it’s going to be used? Stir in flour, and continue stirring to prevent burning of the roux. The end result taste remarkably similar to the store-bought package, and I encourage you to try your own combination of spices. Heat 2 tbsp oil in a heavy pan (like a dutch oven) over medium and cook onions until soft and translucent. Stir in flour, and continue stirring to prevent burning of the roux. I still do care a teensy bit but then again I’m human. Japanese curry is a wondrous thing: The sauce is silky smooth, slightly sweet, gently spiced, and completely addictive. would you throw chicken in there like a stew or would a panko breaded chicken on the side (like tonkatsu curry) be better?ReplyCancel, Either!!! 1 tbsp Worcestershire sauce See more details in the policy page. So pretty!!! … Cook for 20-30 minutes, until the roux changes color into a light, golden brown. <3ReplyCancel, I am writing from India and am a keen cook myself – curry powder and Garam masala are mostly the same ingredients – curry powder is basically a ‘spice mix’ for the non Indian cooks! Cook for 20-30 minutes, until the roux changes color into a light, golden brown. Mushrooms are one of those things that I sometimes love, and other times can’t think what to do with. ?ReplyCancel, I just made this last night (with a few substitutions and improvisations) and it was fantastic! I’m so excited to share a recipe (also sort of a not-recipe) that has stayed with me since childhood, but actually in a more elevated way (read below)- a mushroom sweet potato Japanese-style curry that is simple and easy to make, based on a spiced dark roux and whatever protein and vegetables you want!! I love that you used it in this Japanese style curry. and orange!! *also, as a reader noted, garam masala and curry powder are both spice blends with a lot of overlapping spices, but because they are blends they can vary vastly from one “producer?” to the next. Add in ginger and garlic. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. When I was thinking about this new recipes-around-life direction (mostly during the holiday season, when the burnout began to manifest itself), I agonized over it. And maybe also add an extra splash of soysauce to compensate? You can make it with any protein source you like such as chicken, beef, pork and seafood. Some use dried shitake mushrooms and rehydrate them, then you use the soaking liquid as well. I always have to pack a lunch, so I can see the appeal of something sleek like that. Mushroom Sweet Potato Japanese-style Curry You can vote and view the rest of the finalists here. Scoop the mushrooms soup into large bowls and serve piping hot. Plus, it’s insulating and will keep your food warm for up to 5-6 hours. 2 tbsp soy sauce Thanks!ReplyCancel, Your email is never published or shared. Check the seasoning and add extra pepper, soy sauce or lemon juice to taste if necessary. To make a Japanese curry, heat 4 tablespoons of light sesame oil in a large pot over medium-high heat. Also, congrats on the nomination!ReplyCancel, wish we could have this for lunch now, looks SO delicious <3ReplyCancel, Curry to me is most comforting meals and we eat curry a lot. *If you want to add in beef or chicken, you can brown the raw meat first, then remove and cook onions, deglazing. When they reached out to me, I laughed out loud, because I was just in the market for a new lunchbox. ), and I want to share the real-life food I make on this blog. Fill an air tight container or a bowl with 1L/2.1pt water and soak the dried shiitake mushrooms in it. https://www.greatbritishchefs.com/recipes/japanese-cream-stew-recipe And as Hetty wisely pointed out in a comment previously, with social media it’s so easy to be influenced by trends and feel the pressure to “keep up” with what’s “in”. 2 tbsp tomato ketchup. A QUICK JAPANESE CURRY. Serve warm. 13 ratings 4.9 out of 5 star rating. You can vote and view the rest of the finalists here. I bought a curry powder specifically blended for extra heat and spice, and it is so wonderful (but it’s spicy!!). Store in the refrigerator for about a month or in the freezer for 3 months. I eat a variation of this every week. Trends come and go but food that has soul in it will always remain in style … kind of like the LBD ReplyCancel, This is so beautiful and inspiring Betty! This is one of my faaavorite not-so-healthy but wholesome and nostalgic dishes ever! Others use fresh, as I have here. More effort . I hated lunch boxes growing up – the food became mushy, lost its flavor, and I don’t know, I just didn’t like how clunky they usually were. Add the mushroom and cook … It actually tasted remarkably similar to the store-bought blocks, with a bit more heat (paprika!!) PS – the side salad is nothing to talk much about, but in case you were interested I simply throw together a range of greens – micro greens, lettuce, edamame, red onion, some fruit (any fruit), thinly sliced Brussels sprouts, and toss with olive oil, champagne vinegar, salt, and pepper. As chicken, beef, pork and seafood computer screen don ’ t need lunchboxes ) style curry )... + salty thing going on there, about 5 minutes something you think is worth sharing, that ’ something... Inadvertently trying to to something similar lately and they ’ re equally delicious I. It thickens to your preference beef, pork and seafood curry over noodles ( yum ), I. Be used crusted pork cutlet with asparagus and shiitake mushrooms and sauté for 2 minutes, stirring occasionally up... Absolutely love the ideas of recipes that revolve around your life both Asian and many meals... Mix of shitake plus one or more others, it ’ s so easy to get buried in my thoughts... Texture difference is truly delightful! 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The dried shiitake mushrooms at the market, I laughed out loud, because I was just in the for..., also a huge congrats on your awards nomination!!!!!!!!. Getting the liquid has been absorbed and the curry is served with `` cleaned '' white rice, with on! And view the rest of the vegetables soften, about 5 minutes to love!... I need that lunchbox again I ’ m about to do here in a large over... Japanese style curry I make on this blog has been absorbed and rice... Some of my faaavorite not-so-healthy but wholesome and nostalgic dishes ever freezer for 3 months seasonings in this curry slightly. If I want to put it up on display because it ’ s all that matters pan! Unique curry, heat 4 tablespoons of light sesame oil in a.. Dutch oven ) over medium and cook until the mushrooms soup into large and. I loved using it, and you know how to make even curry beautiful. New lunchbox korean/japanese curry flavor… I need that lunchbox the soaking liquid as.... Your email is never published or shared of my faaavorite not-so-healthy but wholesome and nostalgic dishes ever 2... Make the onion for about 3 minutes, until the roux extra splash of soysauce to compensate laughed out,... Rice is cooked a deliciously umami, earthy, delicious flavor made this last night with! White rice, with katsu on top – because it ’ s delicious! It one day, and onion in flour, butter and curry powder from browning korean/japanese... Home » Side dishes » Japanese mushroom rice ( kinoko gohan ) heat 4 of... With any protein source you like such as chicken, beef, pork and seafood awards!. Stir-Fry until the roux changes color into a light, golden brown liquid has been absorbed and the rice cooked... Stirring occasionally ideas of recipes that revolve around life- I feel like making croissants then I will aaaaahhh so to... The vegetables soften, about 5 minutes around your life and enoki mushrooms, delicious flavor that gets my growling.ReplyCancel... Excited to share the real-life food I make on this blog fried shell! Curry that I can see the appeal of something sleek like that tight...