Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu (or side dish) -- dishes made from fish, vegetable, tofu and so on -- to add flavor to the staple food. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation.
Some version of Japanese Sushi is probably found in very corner restaurant in the world. Tempura is also a very famous Japanese dish were veggies and seafood are battered and deep fried. Finding vegetarian dishes in Japan is quite difficult because they use dashi (seafood) stock in most of the dishes.
Today I made a Japanese curry. It is considered to be the national dish of Japan along with Sushi and Ramen. Japanese curries are thickened like gravy and are much more simple in flavor than the ones found in India.
Recipe adapted from here:Ingredients: Serves 2~3 Potato - 1 medium, peeled and chopped
Carrot - 1 medium, peeled and cut into half moons
Apple - 1 small, chopped
Onion - 1 medium, chopped
Garlic - 1 clove, finely minced
Curry powder - 2tsp (suggest S&B curry powder)
Tomato Ketchup - 1tbsp
Vegetarian Worcestershire sauce - 2tsp
Miso paste - 1tbsp (I didn't add this since I didn't have it on hand)
Fresh or Frozen Edamame - 1cup
Salt - to taste
Method:
- Heat 2tbsp oil in a sauté pan, add onions and cook till they start turning brown around the edges. Add the carrot and cook for 5 minutes.
- Stir in curry powder and potatoes -- mix well and cook for 2~3 minutes.
- Add apples, ketchup, Worcestershire, salt and 1/2 cup water. Bring the mixture to a boil, lower the heat, cover and cook till the veggies are tender, about 15~20 minutes.
- Add the edamame and cook for another 5 minutes.
- Serve over steamed rice or noodles.
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