How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)

Ingredients

• 2 cups Japanese Short-Grain Rice (rinsed)
• 5 tbsp Unsalted Butter (softened, divided)
• 4 tbsp All-Purpose Flour (30 g, for roux)
• 1 tbsp Curry Powder
• 1 tbsp Garam Masala
• 0.25 tsp Cayenne Pepper
• 1 medium Onion (cut into 8 wedges)
• 1 Carrot (Japanese rangiri style cut)
• 2 Golden Yukon Potato (quartered, soaked to remove starch)
• 5 oz Kabocha Squash (cut into 1‑inch cubes)
• 1 tsp Fresh Ginger (grated)
• 8 oz Bell Pepper (cut into thin strips)
• 8 spears Asparagus (tough ends trimmed, cut diagonally)
• 1 Japanese Eggplant (cut into wedges, soaked to prevent discoloration)
• 4 King Oyster Mushroom Stems (cut into 1‑2 inch pieces)
• 0.5 pack Shimeji Mushrooms (trimmed)
• 4 Button Mushrooms (halved)
• 1 Tomato (cut into 6 wedges)
• 4 tbsp Olive Oil (divided for sautéing)
• 3 cups Vegetable Broth
• 1 Bay Leaf (optional)
• 1/2 Apple (grated, adds sweetness)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Rice

   Rinse 2 cups of Japanese short‑grain rice until water runs clear, then cook in a small saucepan with 2 1/2 cups water over medium heat. Once boiling, reduce to low, cover, and simmer for about 15 minutes until water is absorbed and rice is tender.

   Time: PT15M

   Temperature: medium

2. Make the Curry Roux

   Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 4 tbsp flour and stir continuously, reducing heat to low. Cook, stirring, for 15 minutes until the mixture turns a deep golden brown. Add 1 tbsp curry powder, 1 tbsp garam masala, and ¼ tsp cayenne pepper; stir for 20 seconds. Transfer the roux to a bowl and set aside.

   Time: PT15M

   Temperature: low

3. Prepare the Vegetables

   Cut the onion into 8 wedges, slice the carrot in Japanese rangiri style, quarter the potatoes and soak them in water, cube the kabocha, grate 1 tsp fresh ginger, cut bell pepper into strips, trim asparagus and cut diagonally, wedge the eggplant and soak, slice king oyster mushroom stems, halve shimeji and button mushrooms, and cut the tomato into 6 wedges.

   Time: PT15M

4. Steam the Dense Vegetables

   In the large pot, heat 1 tbsp olive oil over medium heat. Add the onion wedges, carrot, potatoes, and kabocha. Sprinkle the grated ginger over the top, close the lid, and reduce heat to low/medium‑low. Steam for 20 minutes, checking with a skewer for about 80% doneness.

   Time: PT20M

   Temperature: low

5. Add Broth and Simmer

   Pour 3 cups vegetable broth and the bay leaf into the pot. Bring to a boil, then simmer for 3 minutes, skimming any foam that rises to the surface.

   Time: PT5M

   Temperature: medium-high

6. Brown the Eggplant

   In a large frying pan, heat 1 tbsp olive oil over medium heat. Add the eggplant wedges and cook, turning occasionally, until nicely browned, about 8‑10 minutes. Transfer to a plate.

   Time: PT10M

   Temperature: medium

7. Sauté Bell Pepper and Asparagus

   In the same pan, add 1 tbsp olive oil. Add the bell pepper strips and asparagus pieces, sauté until tender, about 6‑7 minutes. Season with salt and pepper, then transfer to a plate.

   Time: PT7M

   Temperature: medium

8. Cook the Mushrooms

   Add 1 tbsp butter to the pan and melt over medium heat. Add the king oyster mushroom pieces, shimeji, and button mushroom halves. Sauté for about 4 minutes, seasoning with salt and pepper, then set aside.

   Time: PT4M

   Temperature: medium

9. Combine All Ingredients and Finish the Curry

   Return the pot to medium heat and bring to a gentle simmer. Remove the bay leaf (if used). Gradually whisk in the homemade roux, a small amount at a time, to avoid breaking up the vegetables. Grate half an apple into the pot and stir gently. Add the browned eggplant, sautéed bell pepper, asparagus, and mushrooms, then gently mix. Season with salt to taste, add the tomato wedges, and simmer for another 5 minutes until the flavors meld.

   Time: PT5M

   Temperature: medium

10. Final Heat and Serve

    Heat the finished curry through for 2 minutes, then ladle over the cooked rice. Serve hot.

    Time: PT2M

    Temperature: medium

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Japanese Short-Grain Rice: Sushi rice, any short-grain rice
• Instead of Unsalted Butter: vegetable oil (for vegan version)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Curry Powder: Japanese curry powder
• Instead of Garam Masala: Japanese curry spice mix
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Onion: shallot
• Instead of Carrot: regular carrot
• Instead of Golden Yukon Potato: russet potato
• Instead of Kabocha Squash: butternut squash
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Bell Pepper: red or yellow bell pepper
• Instead of Asparagus: green beans
• Instead of Japanese Eggplant: regular eggplant
• Instead of King Oyster Mushroom Stems: shiitake stems
• Instead of Shimeji Mushrooms: enoki mushrooms
• Instead of Button Mushrooms: cremini mushrooms
• Instead of Tomato: canned diced tomato (drained)
• Instead of Olive Oil: vegetable oil
• Instead of Vegetable Broth: water + extra soy sauce
• Instead of Bay Leaf: dried thyme
• Instead of Apple: pear

Equipment Needed

• Small Saucepan
• Large Pot (4.5‑qt Dutch oven)
• Large Frying Pan
• Knife
• Cutting Board
• Grater
• Measuring Spoons
• Measuring Cups
• Mixing Bowl
• Skewer or Fork
• Wooden Spoon
• Spatula

Critical Steps — Do Not Skip

• Making the roux to achieve proper flavor and thickening
• Steaming the dense vegetables until 80% cooked
• Adding the roux gradually without breaking the vegetable pieces
• Final simmer to blend all flavors

Chef Tips from the Video

• Use Japanese short‑grain rice for the authentic sticky texture.
• Soaking potatoes and eggplant removes excess starch and prevents discoloration.
• Grated apple adds a subtle sweetness that balances the spices.
• Adjust cayenne pepper to control heat level.
• For extra depth, finish with a drizzle of soy sauce or a pinch of shichimi togarashi.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Room temperature: Not recommended; curry should be kept refrigerated.

Make-Ahead Tips

• Prepare the roux up to 2 days ahead and store in the refrigerator.
• The curry can be made a day ahead; reheat gently on low heat.
• Cooked rice reheats well in the microwave with a splash of water.

Frequently Asked Questions