The Japanese use the word “curry” for almost anything Indian in concept, although most of the curries eaten in Japan are more of Thai origin than else. One more reason to wonder about the word “cyrry”!LOL
This recipe, simple and very Japanese makes use of ingredients that should please any culinary priority!
Serve it with plain steamed rice and plenty of vegetable salad!

INGREDIENTS: For 8 people

-Onions: 3 medium-sized
-Celery: 2 large leaves
-Red sweet pimento: 6 small
-Carrots: 2
-Eringe mushrooms: 1 handful (if not available use anothre kind of firm fresh mushroom)
-Parsley: 3 sprigs
-Garlic: 3 cloves
-Fresh ginger: a little
-Lemon juice: half a lemon
-Aburaage (deep-fried tofu sheets): 4
-Sesame oil: 6 tablespoons
-Curry mixture (powder) of your choice: 1/2 cup/ 100 cc/ml
-Salt: a little

RECIPE:

-Cut the aburaage into 7 mm cubes and let soak in water for 10 minutes in a bowl closed with a piece of cellophane paper. Drain well and leave inside refrigerator.

-Thinly slice celery, red sweet pimento, carrots, eringe mushrooms. and onions. Finely chop parsley, garlic and fresh ginger. Press juice out of lemon.

-Heat a wok. Pour 3 tablespoons of sesame oil and fry onions, carrots and eringe mushrooms over a medium fire until the onoin become transparent.

-Add garlic, ginger, red sweet pimanto, celeryand fry over a medium fire for a while . Transfer into a separate bowl.

-Pour 3 tablespoons of sesame oil into the same wok (do not clean it!) and lightly fry the aburaage until dark spots appear onthe surface of the cut pieces.

-Add the fried vegetables and the curry mixture powder, salt. Add black pepper and thinly sliced chili pepper if you like your food hot. Misx well and keep frying.

-Add lemon juice. Stir, check the taste and rectify if needed.

-Once you are satisfied with the cooking, and only then add chopped aprsley and celery and mix and serve immediately for best taste.

-You can eat this vegan vegetable curry cold. In this case do not add the parsley and celery yet. Let the curry cool down completely and store it in the fridge in a tupperware. Add and mix inthe parsley and celery just before serving.

NOTE:

-You may heat the cut aburaage in a microwave oven to get rid of all humidity.
-Served cold, it can be eaten as a salad inside lettuce of soft cabbage leaves.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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Meat balls, or any balls for that matter, don’t have to be made with meat, eggs or dairy products to be attractive and tasty.
It is quite a simple task to create them when you have tofu around!

Here is an easy and healthy recipe:
Deep-fried Tofu Balls:

INGREDIENTS: For 4 people or 16 balls

-Tofu: 350g of well pressed kinu/silk tofu
-Hijiki/sweet seaweed: 1 tablespoon (water-softened)
-Burdock root: 20 cm long piece (finely chopped)
-Carrot: 2~3 cm long piece (finely chopped)
-Soy sauce: 1 tablespoon
-Sugar: 1 tablespoon
-Flour: 1 tablespoon
-White sesame seeds: 1 tablespoon
-Leeks: 1 tablespoon (finely chopped)
-Ground black pepper: a little
-Fresh ginger: 1 teaspoon (grated)

No need for salt as it is contained in the soy sauce.
You may add a little miso paste and p0nzu for further seasoning.

RECIPE:

-Pour a litle oil in small frypan and throw in the choopped burdock root and carrot, the hijiki/sweet seaweed, soy sauce, sugar, grated ginger and fry until most of the misture has disappeared. let cool down.

-In a bowl throw in the tofu (well pressed to get rid of excess humidity) and break it into fine lumps. Add the fried vegetables, flour, sesame seeds, chopped leeks and mix well.

-Shape balls and deep-fry until they have become a nice brown colour.

-Serve with short pieces of thin leeks topping.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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We regularly receive emails from people who want to follow a MediterrAsian way of eating but say they don’t like eating fish. They generally want to know if it’s possible to follow this way of eating without having to eat fish.

Well we know many vegetarians and vegans who follow a MediterrAsian way of eating, so it’s most certainly possible. But if you’re not a vegetarian or vegan I wouldn’t recommend skipping fish — not only is it packed with nutrients and low in calories (learn more about the benefits of fish here), it can also taste magnificent if it’s prepared the right way.

That’s why we recommend to those who say they don’t like fish to try it prepared in traditional Mediterranean and Asian ways and see if it changes their mind. We typically suggest they try some of the fish dishes on this site including Ginger-Steamed Fish with Stir-Fried Vegetables, Thai Fish Curry, Spanish Tuna & Vegetable Stew, Sun-dried Tomato & Walnut Pesto Pasta with Salmon & Asparagus, and Vietnamese Baked Fish. Very rarely does anyone come back and say they still don’t like fish!

So if you think you’re not a fan of fish why not give some of the fish dishes on this site a try and then see how you feel. To get you started, here’s a super tasty fish dish that I’m sure would convert even the most ardent fish hater.

These Japanese-style fish cakes have quite a “meaty” texture and a delicate flavor. The dipping sauce adds a delightful salty savoriness as well as a little kick from the wasabi (Japanese horseradish). They make a wonderful appetizer, and if you serve them with our Japanese noodle salad (minus the smoked salmon) they make a complete and balanced meal in their own right.

Click here for the recipe.

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