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Tag Archives: Curry

Curry & Tamari Flavored Steam-Fry Vegetable Yakisoba Noodle

Enjoy this one-pot dish made with fresh yakisoba noodles and a lot of vegetables. I’ve been making this dish for years and had so many people turned on to this dish. The curry and tamari soy sauce flavors make a great combination. The noodles become nicely spicy and robust. This is a completely vegan dish with layers of flavors and textures. The sauce and sun-dried tomatoes bring out the rich umami, too.


Pork Keema Curry

I’ve been making this dish for years and I receive requests to make it over and over from my family and friends. There are a few “secret” ingredients to make this dish taste so delicious although it’s a simple recipe. They are ketchup, Japanese black vinegar, and Japanese fish sauce. This curry is perfect with donabe Turmeric Rice and eggs (they are both cooked in Kamado-san at the same time), or plain rice.


Turmeric Rice with Mochi Mugi Barley

With the bright color and aromas, this dish can stimulate your appetite so much. Once you sauté the spices with rice and Mochi Mugi barley, just add the stock (or water) and let the Kamado-san do the work for you. The entire process is done over medium-heat. It’s so flavorful and I love the bouncy texture of the barley in the dish, too. This dish is especially great with Pork Keema Curry, and when I make this combination, I always end up having second (and sometimes even third) bowl. If you wish to make it without the Mochi Mugi, reduce the stock (or water) amount by 1/2 cup (120 ml), then reduce each spice’s amount a little bit.


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