How to Make Japanese Summer Vegetable Curry (Rokuhoudou Yotsuiro Biyori Inspired Recipe) | OCHIKERON

Japanese curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: generic curry powder

Homemade blend can reduce additives and costs.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water with bouillon cubes

Lower sodium options are healthier.

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber.

bell pepper

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli is nutrient-dense and affordable.

Make incisions in tomatoes and soak in boiling water for about 30 seconds.

When the skins begin to peel, drain the tomatoes.

When they become cool enough to handle, peel the tomatoes.

Dice the peeled tomatoes.

Finely chop one onion.

Prepare grated ginger and grated garlic.

Heat olive oil in a frying pan.

Stir fry the onion, ginger, and garlic on low heat until they turn golden, about 5 minutes, mixing occasionally.

Add ground beef and pork mixture and cook until no longer pink.

Mix in curry powder.

Add diced tomatoes and cook until the water is almost gone, covering and cooking on medium low for about 10 minutes.

Microwave kabocha for 2 minutes to make it easier to slice.

Slice the kabocha, Kisuke knee, eggplant, and lotus root.

Soak the sliced vegetables in water to avoid color change.

Rub okra with salt to smooth out the hairy surface and wash and peel the stem.

Slice the red bell pepper and peel away the tough outer layer of asparagus.

Season the dried curry with 1 teaspoon of salt, 2 tablespoons of soy sauce, and 2 teaspoons of garam masala, cooking for about 3 minutes.

Heat olive oil in a frying pan and steam cook all the vegetables for about 3 to 5 minutes.

Serve the dried curry over the rice and arrange the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

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