Good evening all! Tonight I tried to make two of my favourite dishes that I have never made before, Sushi and Japanese Curry.
I have always been a bit scared to make sushi. Years ago my brother and I tried to make it, but we didn’t realise you need sushi rice and rice wine vinegar. Our tuna sushi with basmati rice tasted pretty bad, so I thought I would leave it up to the experts. Marco was also very scared about me making sushi when I suggested it a while ago. He was nervous I was going to ruin sushi for him. Well that was until our friends mentions that they made sushi at home. Then he had hope I could do it too.
Making sushi was much easier then I thought. I made 3 large rolls that I cut up into bite size pieces. Half were filled with avocado, for Marco and the rest was filled with avocado and shiitake mushrooms. Not very adventurous but it was my first time so I thought I would keep it simple. I followed this recipe, Avocado Sushi with Cucumber, but this is also a great site for recipes and tips, Make my sushi. My sushi turned out quite good. The only thing I know for next time is to not putting so much rice, as it is much harder to roll if you have to much.
I was actually planing to fill one of the sushi rolls with Wakame. When I saw this Dried Seaweed salad in the packet at the Japanese Grocery store I thought it would taste like it. But no, this stuff is completely different. It is a mixture of different seaweeds that you soak and then dress, like a salad. It didn’t taste too bad on the side with tonight meal, but I think I will try to find a dressing to go with it as tastes like the sea.
For the main event tonight I finally got around to a recipe that I have had on my Pinterest for a while, Japanese Curry with Edamame. I slightly adapted the ingredients in the recipe to give it a more richer flavor. I couldn’t find any organic or non gmo edamame. In fact, I have never seen any before in Brisbane. There are only the frozen edamame from China available at Asian grocery stores. So I decided to use frozen broad beans instead.
This recipe doesn’t taste exactly like the packet Japanese Curry, but it does have a nice strong flavour. I have been eating Japanese Curry since the first Japanese sushi train popped up in my local shopping centre when I was in primary school. However, as much as I love it I never order it any more Since I became aware of all my intolerances I avoid anything that may have milk products or flavour enhances. The only packet version available here, that I think most restaurants would also use, is S&B Golden Curry. This recipe is a great substitute though and you won’t be disappointed in the flavour department.
I got the idea to make Eggplant Katsu from when I fried eggplant for Eggplant Parmigiana. When I made that dish I used corn crumbs. This recipe uses panko crumbs, which makes it all the more taster on its own. It is a really great substitute for fried cutlets and goes well with the curry.
Japanese Curry with Broad beans and Eggplant Katsu (vegan, gluten free, nut free)
Ingredients for Curry:
1 tablespoon canola oil
2 onion, chopped (about 2 cups)
4 carrots, cut into ½-inch-thick half moons (about 2 cups)
2.5 tablespoons curry powder
2 teaspoons garam marsala
2 garlic cloves, minced
3 cups vegan beef liquid stock
4 creamy golden/yukon potatoes, peeled & cubed (about 2.5 cups)
1 small green apple, peeled & grated (about 1/2 cup)
3 tablespoon ketchup
1 tablespoon vegan Worcestershire sauce
1 tablespoon white miso paste
1 teaspoon sea salt
1 cup broad beans (fresh or frozen)
Ingredients for Eggplant Katsu:
1 medium eggplant, washed & peeled
1/2 cup soy milk
1. In a large heavy based pot, heat canola oil over medium heat. Then add onions and sauté for 7 to 9 minutes, or until lightly to brown.
2. Add carrots, and sauté for a further 5 minutes. Add a little big of water if the pot gets too dry.
3. Add curry powder, garam marsala and garlic. Cook for 1 minute. Add a little water if the spices stick to the bottom of the pot.
4. Add vegan beef stock, potatoes, apple, ketchup, Worcestershire sauce, and miso. Stir through.
5. Bring to the boil bring, then place on medium-low heat to simmer with the pot slightly covered. Cook 30 minutes or up to an 1 hour if you have time. The potatoes need to be cooked through.
6. In the meantime, prepare the eggplant. Cut the top and bottom of the eggplant so that it can stand up. Then slice the eggplants into 6-8 fillets.
7. Sprinkle table salt on the eggplant, to allow the bitterness and moister to come out. Leave for 10 mins.
8. While you are waiting for the eggplant boil the broad beans then rinse with cold water, peel and set to the side.
9. Wipe the salt & moister from the eggplants fillets, then batter with tapioca flour, sprinkle with seasalt, dip in soy milk then batter in panko crumbs.
10. Fry the eggplant fillets in canola oil, then leave on a paper towel to drain the oil.
11. By now the curry should be ready, so add the broad beans and heated through.
12. Slice the eggplant fillets.
13. Serve Japanese Curry topped with the Eggplant Katsu and with Steamed Rice.
Before I go, this a recipe I came up with this morning. It is a nutritious breakfast that is gluten free, sugar free and goes nice with nut butter.
Apple Oat Rösti with Sunflower Seed Butter (vegan, gluten free, soy free, nut free)
1 green apple
1/2 cup instant oats, preferably organic
1/2 teaspooon cinnamon
1/2 tablespoon coconut oil plus more
sunflower seed butter (or other nut butter if you can tolerate)
1. First peel, slice and grate the apple.
2. Then grind the oats into a flour.
3. Combine both the grated apple and oat flour in a small bowl and add cinnamon. Stir through. If it is too dry add some of the leftover apple juice from grating or a little water. Divide into 3 balls
4. Heat coconut oil in a small pan and add a ball of the mixture. Press it down in the pan with a spatula or with your fingers. Cook for a couple of minutes on both sides on medium-low heat.
5. Serve rösti with nut butter or a sweetener.
*Makes 3 rösti