Soup/Stew

by : Reiko Bangkok Restaurants, Soup/Stew

Plant-Based Japanese Curry – from scratch, and with secret ingredients

It’s tempting to use store-bought curry roux because it’s just so convenient.

But since I have time now, I decided to make Japanese curry from scratch.

There are a few reasons why I try to stay away from the roux from stores, including 1) it’s hard to find vegan roux, 2) even the vegan ones have additives that I’m not too happy with.

But there are reasons that roux is so convenient, because it’s tricky to make tasty curry from scratch.

I started quite optimistically, but to be honest I struggled to create the depth in flavor I wanted.

I googled trying to find any ways to make it better, and I did find some interesting ideas.

Some of them sounded a bit wild, but I decided to try something a lot of people were recommending: coffee.

Who knew.

I added a half teaspoon of instant coffee, and it worked!

It certainly created the depth I was looking for, and it took my curry to the next level.

Another secret ingredient I used was mango powder, although it’s not that unusual because Japanese curry often calls for some kind of fruit, like grated apple or fruit jam/chutney.

You won’t taste coffee or mango in the curry, but they did a wonderful job, and I was happy with the result.

The curry was also approved by my husband.

The “pork” (aka soy meat) was cooked and added on top.

I like to cook soy meat separately.

Soy meat can change its texture when it’s added to liquid (soup, stew, etc.), and I wanted to keep the crispy texture from sautéing.

Japanese curry is typically served with Fukujin-dzuke (red-colored Daikon pickles), but since I didn’t have that, I served my curry with herbed tomato salad, which was so refreshing.

I used the following recipe as a base for the curry (Japanese).

https://cookpad.com/jp/recipes/18212790

For the after-lunch dessert my husband arranged a delivery from Carrots the Vegan Bistro.

We had tiramisu and carrot cake.

We had their tiramisu before, and it was as delicious as we remembered.

It is rich, so it’s perfect that we share a piece.

The carrot cake was very good too.

The frosting tasted like buttercream rather than cream cheese.

The cake was a smooth (vs. chunky) type.

I have a post where I talked more about this restaurant (with some more tasty-looking pictures).

https://sideb.culinarytribune.com/2024/10/22/

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November 6, 2024

by : Reiko Asian Food, Main Dish, Soup/Stew

Vegan Red Thai Curry
Vレッドタイカレー

When my husband bought this Massaman curry paste https://sideb.culinarytribune.com/2024/09/18/, he also got the same brand’s red curry paste.

As the Massaman curry, the red curry paste has whole-food plant-based ingredients without preservatives.

https://siam.recipes/collections/curry-pastes

Once you cut up and sauté your choice of vegetables (and meat if you like; I used fried tofu), you just add the paste, water, and coconut milk.

Continue to cook, and when all the vegetables are cooked through, it’s ready to serve.

So easy!

I just added a little sugar and salt, but otherwise it was perfect!

It was creamy, rich, and delicious.

We had some leftover, and I look forward to red curry meal number two!

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September 27, 2024

by : Reiko Asian Food, Potatoes/Squash, Soup/Stew, Tofu

Satsuma Massaman Curry
さつまマッサマンカレー

I got a request from my hubby for Massaman curry.

Massaman curry is originally from Southern Thailand, and it’s known for being rich and mildly spicy.

He made it easy for me by getting the paste.

But first I needed to go grocery shopping.

One of the things I wanted to add was Japanese Satsuma sweet potato.

It’s nice that I can buy a cooked one at the store nearby, which quickens the cooking process.

The curry was packed with firm tofu, onions, asparagus, carrot, young corn, along with Satsuma potato.

I did add some sugar and salt, but the curry paste was very good.

My husband and I both checked, and it’s not only plant-based but also made of good whole-food ingredients, no preservatives.

https://siam.recipes/products/massaman-curry-paste-70g

We’ll definitely make it again.

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September 18, 2024

by : Reiko Japanese Food, Noodles/Pasta, Soup/Stew

Kitsune Soba with Crispy Enoki
カリカリエノキののったきつね蕎麦

Soba soup is one of comfort foods for me.

It’s hot in Bangkok, but we keep our place comfortable thanks to air conditioners.

So, I decided to make hot soba noodle soup.

When we switched mostly to a plant-based diet, it took me a bit to figure out how to make broth without using any animal products.

Traditionally most people use some kind of fish products to make the base stock (or “dashi”).

To keep the dish plant-based I use seaweed.

You can buy dried “kombu” seaweed that is sold specifically for making stock; it’s usually called “dashi-kombu”.

I also like to use “shio-kombu” which literally means “salted kombu”.

I just grab a tablespoon or so and add it to water.

I won’t even bother to take them out.

Then, I flavor the dashi with soy sauce, sugar, and a little salt.

Simple, yet delicious.

This is my recent favorite things to keep in my pantry.

You can buy it at White Story Shop.

I believe there are several locations in Bangkok.

These are crispy Enoki mushrooms.

It’s delicious as is, and I often snack on it late at night.

The crispy enoki is packed with Umami, and I sprinkled it on my noodles.

It’s delicious as a crunchy topping, but when it sinks in the broth, it disperses umami to the broth.

By the say, I had an oven delivered a few days ago.

So I’m hoping to start baking soon!

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September 16, 2024

by : Reiko Japanese Food, Mushrooms, Soup/Stew, Tofu, Vegan Egg

Autumn Sukiyaki
秋のすき焼き

Sukiyaki is a popular Japanese Nabe(pot)-style dish.

You cook various meats and vegetable in a soy sauce based sweet broth.

Thin sliced beef is usually the main ingredient.

As you can see, in my plant-based version you won’t see any meats, but instead there are a lots of mushrooms (three kinds!) and two types of tofu (fried and extra firm).

You can basically use any vegetables, but the ones you see here are probably often expected in Sukiyaki pot: Napa cabbage, Shungiku, mushrooms, tofu, carrots, and yam noodles.

Luckily, I can get all these ingredients at the local Asian grocery store today.

One thing that is not authentic is the addition of an apple.

Since it’s in the season and I got beautiful fresh apples from a farmers market that morning, I decided to add some to the pot.

I also used a little bit of the apple cider I also got from the farmers market to the broth.

Not everyone, but many people enjoy Sukiyaki with a raw egg as a dipping sauce.

The Sukiyaki broth tends to be quite strong, and the egg balances it.

I did grow up with this tradition, but I never liked the egg white.

So this time I made my vegan “yolk” with carrots and it worked great!

It was rich, creamy, and the beautiful orange color was bright and appetizing.

It was so delicious!!

Let me share some pictures from my last weekend’s trip to the local farmers market.

What’s your favorite kind of squash?

Love this one!

So beautiful.

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October 16, 2023

by : Reiko Japanese Food, Soup/Stew

Autumn Chestnut Curry
秋の栗カレー

What food come to your mind when you hear “autumn”?

In Japan people list…

Mushrooms, persimmon… and chestnut.

The chestnut is probably one of the most loved fall foods.

It’s usually used for sweets (there is a popular chestnut cake called “Mont Blonc”).

I was tempted, but since I’m watching my sugar intake, I decided to use it for a savory dish.

I made the curry from scratch this time, without using the store-bought “roux”.

My husband said it was better than the store-bought one, which made me relieved and happy.

I got these roasted chestnuts from an Asian grocery store.

Along with the chestnuts, in this curry you’ll find onion, carrots, mushrooms, and Renkon lotus root.

It was finished with spiced roasted crispy chickpeas.

I liked the idea of adding chestnuts to curry, but these particular chestnuts were not as sweet as I had expected.

I will probably use the rest to make something sweets after all.

Do you like chestnuts?

How do you like to eat them?

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October 14, 2023

by : Reiko Japanese Food, Soup/Stew

Kasu-Jiru (Japanese Sakekasu Soup) Lunch
アジア食料品店で仕入れた色々で、粕汁”地味”ごはん

I had a lunch date with a friend in Minneapolis last weekend.

So, I decided to stop at the largest Asian grocery store, United Noodles, which is located about 10 minutes from the restaurant where I met my friend.

I used to go there all the time, but since they opened a smaller store close to our home, I haven’t been there much.

I was excited to find out how they have changed.

I heard a lot of nice things about this rice, so I decided to try it for the first time.

I was glad that they carried this rice.

The rice (shape and size) looked very similar to the kind of rice I grew up with in Japan, and when cooked it was very tasty!

It’s a bit pricey, but it definitely tastes different and much better than the other cheaper ones I’ve had.

I don’t know why I didn’t try this sooner.

I told you about this Sake Lees in my previous posts.

Another thing I wanted to make with this was soup.

Since I was out of miso, I bought this one at the store too.

This was a new brand for me to try.

These are Daikon leaves.

If you ever see a Daikon with leaves attached, buy them and do not discard the leaves.

I always loved them in my miso soup, so I was so excited to find these at the store.

The soup turned out so good!

The sakekasu (Sake Lees) gives a nice flavor and depth to the soup.

I also made this gochujang braised potato, with tomatoes and Hijiki seaweed.

The idea came from a traditional Japanese dish called “niku-jaga” which literally means meat-potatoes, but this gochujang-tomato version seemed to appeal better to my husband because it has a stronger flavor.