Prices of basic necessities in Indonesia are increasing. Everything from rice to eggs is experiencing price increases. This also causes rice, which is still affordable, to become a rare item in minimarkets. For most people, rice is a mandatory food to eat.
Below, a collection of rice-free dinner recipes from YouTuber Miwa's Japanese Cooking that you can try at home. Come on, take a peek at the delicious recipe!
1. Vegan Yaki Udon
Vegan Yaki Udon/Photo: MIWA's Japanese Cooking Blog
In her blog, Miwa provides information that Vegan Yaki Udon is a vegan noodle stir fry that is fast, delicious and easy to cook. The chewy texture of the noodles and the crunchy vegetables are very delicious to eat at night. Making time is also only 10 minutes. Apart from that, you can also make stock in the refrigerator, because it can last up to 4 days in a closed container.
Ingredients:
Dried tofu, keep in warm water for 2 minutes, until the texture is like foam, thinly sliced Udon, boiled until half cooked Sliced cabbage Carrots, grated or cut into matchsticks Shitake mushrooms to enhance the taste Green onions Sesame seeds Sesame oil
Sauce Mix:
2 tbsp soy sauce 1 tsp rice wine (according to various sources, rice wine in cooking, if you are afraid it is not halal, can be replaced with lemon juice) 1.5 tsp gochujang (you can skip it)
How to make:
Put 1 tablespoon of oil into the pan. Once the oil is hot, add all the vegetables, stir briefly. Add a little salt, then stir for about 1.5 minutes. Add thinly sliced dried tofu. Add boiled udon, add a little oil. Add sauce, stir well. Add sesame oil, stir again until cooked. After the food is on the plate. Sprinkle spring onions and sesame seeds according to taste. Ready to enjoy.
Tips from Miwa
Vegetables cut into small pieces can minimize cooking time because vegetables can cook quickly. Only boil the udon half-cooked. Maintain a high heat during the cooking process. Don't forget to move the pan so the food doesn't burn. 2. Creamy Potato and Tuna Soup
Creamy Potato and Tuna Soup/Foto: MIWA’s Japanese Cooking Blog
A creamy potato and tuna soup recipe that comforts the stomach. Very suitable to enjoy during the rainy season. Making it is also easy and fast, in just 20 minutes, you can enjoy very delicious food. You can also store it in the refrigerator for 3 days in an airtight container.
Ingredients:
1 can of tuna 2 medium sized potatoes, peeled and sliced into small pieces, then soaked in water 1 onion, sliced Mix frozen vegetables (carrots, peas, corn) Oil Milk Salt Water Broth powder
How to make
Put cooking oil in a pan, then saute the onions until softened and add a little salt. Add water, then add the frozen potato and vegetable pieces, add broth. Cover the pan, let the soup boil. After boiling, add a little grated potato, add milk, stir until smooth. Cover the pan again until the texture is creamy. Add the tuna, stir again. Turn off the stove and taste. Ready to be served.
Tips from Miwa
You can replace vegetables with green beans, broccoli and sweet potatoes. To make a vegan menu, you can leave out tuna and add mushrooms, a little soy sauce or miso paste to make it more delicious. 3. Japanese Curry Noodles
Japanese Curry Noodles/Foto: MIWA’s Japanese Cooking Blog
Beauties, the curry sauce at a Japanese ramen or udon restaurant is always appetizing. You can also make it yourself at home for dinner, you know! The cooking time required is around 20 minutes. The soup can be stored in the refrigerator for up to 5 days, don't forget to store it in a tightly closed container.
Materials:
2 cooked boiled udon ½ cup cooked beans (chickpeas, black beans, lentils, etc.) 1 ½ cups kabocha squash 2 Eggplants ½ cup Green bell peppers 1 cup Carrots ½ cup small tomatoes 2 tablespoons ginger, chopped 2 tablespoons garlic, chopped 1 ½ tbsp olive oil
Spice:
2 glasses of water 50 ml apple juice/grated apple 2 tbsp all purpose flour 1 tsp curry powder 1 tsp stock 1 ½ tsp miso paste
How to make:
Cut vegetables: eggplant, pumpkin, green peppers, carrots and tomatoes Heat olive oil, then saute garlic and ginger until fragrant Add all the chopped vegetables, add a little salt Stir until evenly mixed, then cover the pan and leave for 5 minutes Add curry powder, flour, and cooked beans Add water, boil again in a covered pan. After the curry is cooked, season with soy sauce and miso paste. Boil the udon, serve in a bowl, then pour in the curry soup. Ready to enjoy.
Miwa's tips
Cut the vegetables as small as possible to speed up the cooking process. If you can't handle spicy food, reduce the amount of ginger by half. You should taste the soup first before adding the miso paste and soy sauce. If you have a lot of time, you can sauté the onions before adding other vegetables to add flavor. You can Blend some of the soup to make it adhere to the noodles
It's very easy and it turns out it can be a healthy food too, Beauties. Do you have other recommendations for dinner recipes without rice? Come on share!
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(dmh/dmh)