Vegetarian Japanese Curry

Name: Vegetarian Japanese Curry
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 40 g unsalted butter; 30 g plain flour; 1 tbsp Japanese curry powder; 1 tbsp garam masala; ⅛ tsp cayenne pepper; 280 g onion; 520 g potatoes; 140 g kabocha squash; 90 g carrot; 5 g ginger; 110 g red pepper; 110 g yellow pepper; 140 g asparagus; 120 g Japanese aubergine; 140 g king oyster mushrooms; 100 g shimeji mushrooms; 60 g button mushrooms; 150 g tomato; 30 ml extra virgin olive oil; 720 ml vegetable stock; 1 pc bay leaf; 220 g apple; 720 g short-grain rice (cooked); 15 g unsalted butter (for finishing, optional as per roux); 1 pc Japanese curry roux

Hearty vegetarian Japanese curry with thick homemade curry roux and meaty king oyster mushrooms plus seasonal vegetables.

130 min 635 kcal/serving serves 4

635kcal15gprotein100gcarbs21gfat

justonecookbook.comView the original on justonecookbook.com More from justonecookbook.com on Mello

🧈unsalted butter

🌾plain flour

🍛Japanese curry powder

🍛garam masala

🌶️cayenne pepper

🧅onion

🥔potatoes

🎃kabocha squash

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About Namiko Chen

Japanese-American food writer and founder of Just One Cookbook

Namiko Chen, known to readers as Nami, is a Japanese-born food writer and recipe developer based in California. She founded Just One Cookbook in 2011, originally to teach her children her family's recipes, and it has grown into one of the most widely referenced English-language resources for Japanese home cooking, alongside a bestselling cookbook of the same name.

Her recipes focus on authentic, approachable Japanese home cooking, dashi-based soups, simmered dishes like nikujaga and buta no kakuni, rice bowls, and pantry staples such as miso, soy sauce, and mirin used in classic proportions. She writes with an emphasis on technique and ingredient substitutions for cooks outside Japan, favouring clear, tested methods over shortcuts.

21 recipes on Mello, imported from justonecookbook.com, mostly Japanese and Japanese-inspired.