BM# 44: A-Z Cooking Series — Around the World in 30 days
Country: J for Japan
Dish: Vegetable Curry with Edamame
We are going all the way east to Japan today. I knew it is an island but I didn’t know that it is a archipelago of 6,852 islands. Japan always amazes me because it is one of the smaller countries in the world and even after enduring 2 atomic bombs in Hiroshima & Nagasaki back in 1945, it is now one of the most developed countries.
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:
Vegetable Curry with Edamame
- 1 Potato - medium, peeled and chopped
- 1 half Carrot - medium, peeled and cut into moons
- 1 Apple - small, chopped
- 1 Onion - medium, chopped
- 1 clove Garlic - finely minced
- 2 tsps Curry powder - (suggest S&B curry powder)
- 1 tbsp Tomato Ketchup
- 2 tsp Worcestershire sauce Vegetarian
- 1 tbsp Miso paste (I didn't add this since I didn't have it on hand)
- 1 cup Edamame Fresh or Frozen
- to taste Salt
- 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.