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–+ servings

Japanese Tomato Curry & Fried Enoki Mushrooms

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Prep Time:20 minutes
Cook Time:30 minutes
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: Cherry Tomatoes, Curry, Enoki, Enoki Mushrooms, Japanese Curry, Vegan, vegetarian
Servings: 4 people
Author: Bora Park

Ingredients

Japanese Tomato Curry

  • 7.8 oz Japanese Curry Roux I recommend S&B Golden Curry which is available on Amazon and at most Asian markets
  • 4 firm vine or heirloom tomatoes washed and stems cored off
  • 3 russet potatoes washed and peeled, cut into 1.5" pieces
  • 3 medium onions thinly sliced
  • 2 carrots washed and peeled, chopped into 1.5" pieces
  • 4 cloves of garlic
  • 2 tbsp neutral cooking oil avocado, canola, grapeseed or sunflower oil
  • 3 cups vegetable broth
  • scallions thinly chopped, for garnish
  • kosher salt + cracked black pepper

Fried Enoki Mushrooms

  • 16 oz enoki mushrooms roots trimmed, washed and dried
  • 1/2 cup all-purpose flour
  • 1/3 cup potato starch or cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp white pepper
  • 1 tsp garlic powder
  • 3/4 tsp fine sea salt
  • 1 cup cold water
  • togorashi shichimi
  • 3 cups neutral frying oil

Instructions

Japanese Tomato Curry

  • Blanch the Tomatoes:
    Bring a pot of water to boil. Prep a large bowl with ice water.
    Gently score the skin on the bottom of the tomato by cutting an "X" on the non-stem side of the tomato.
    Then transfer the scored tomatoes to the pot of boiling water and make sure they are completely submerged. Blanch the tomatoes for about 20 seconds or until you see the skins start to lift from the flesh of the tomatoes on the "X" cut side of the tomatoes.
    Transfer the tomatoes to an ice water bath to cool. Once they are cooled, peel the skin off the tomatoes. Then cut each tomato into 8 wedges and set aside.
  • Cook the Curry:
    In a heavy-bottomed pot, heat the oil over medium heat. Then add the onions to the pan and sauté them for about 8-10 minutes until they become soft and caramelized. Then add the garlic and quickly sauté them for 30 seconds. Then add the vegetable stock to the pot immediately.
    Then add the potatoes, carrots and tomatoes to the pot. Cook the vegetables for about 20 minutes on low heat and with the pot covered with a lid.
    While the vegetables are cooking, chop the Japanese curry roux into small pieces. After the vegetables have cooked for 20 minutes, add the chopped curry cubes to the pot and stir until the roux has completely dissolved. Cook for an additional 5-10 minutes on low heat until the curry stew has thickened.
    Season accordingly with additional salt if needed.
  • Serve the curry over white or brown rice with the fried enoki on top. Garnish with sliced scallions, fukujinzuke and/or togorashi shichimi. Enjoy!

Fried Enoki Mushrooms

  • Thinly slice the mushrooms lengthwise (as shown in video and picture above).
  • In a shallow flat-bottom bowl, whisk together the potato starch, all-purpose flour, baking powder, garlic powder, white pepper, salt and 1 cup of cold water to make a slurry.
  • Add the neutral frying oil into a large frying pot until the oil is about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F.
  • Gently coat the mushrooms in the slurry batter and let any excess batter drip off. Gently lower the mushrooms into the oil. Deep-fry mushrooms for about 1-2 minutes on each side until they develop a golden color. They fry quickly so keep an eye on them! Transfer the friend mushrooms to a plate lined with paper towel or wire rack.
  • Season the fried mushroom with flaky salt and togorashi shichimi. Serve immediately with rice and curry.