Category: Japanese

This sizzling hot lunch plate with tofu, marinated oyster mushrooms and a crispy rice bottom is what makes this dish unique – paired with their signature ‘honey’ garlic sauce this is perfection!

Pepper Lunch was my childhood – after school my friends and I would visit the Pepper Lunch outlet to have a sizzling plate of hot rice and meat that we could cook on the spot. Seasoned with black pepper and the sauce from the marinade, the store also gives us a few sauces to dip or drizzle over the rice. I used to be obsessed with their Honey Garlic Sauce that I would endlessly drizzle over my lunch.

Now that I’ve turned vegan, the only item I can eat there are the rice and corn (maybe mushrooms if they are not coated in butter). I think you might find this relatable, but I highly dislike ordering a dish with many requirements because many times the order may not turn out based on what you requested or not much thought would have been put into creating the dish. Which is why now, I resort to recreating these dishes at home where I have more control of how I can make the dish with fresh ingredients and love while also saving cost by meal-prepping (or letting my family try these dishes!)

What makes Pepper Lunch so different is that the sizzling pot means the rice becomes super crispy at the bottom – and when you mix them all together, there’s a nice savoury crunch to your bite. It’s also fun ‘cooking’ the dish on the cast iron plate which is what it’s normally served on at Pepper Lunch outlets. I have used a pan to make this as it was bigger but you should definitely use a big cast iron pan or plate if you have one!

While making this one-pot Pepper Lunch takes 20 minutes or under, there requires some prepping which also takes just under 20 minutes. These mainly include marinating oyster mushrooms and making a fresh vegan ‘honey’ garlic sauce that you can store for a few days.

What You Need

• oyster mushrooms – we’ll be marinating these oyster mushrooms to get the best flavour profile for the dish.
• tofu – this is to add some protein and for a nice hearty bite when mixed with the rice.
• rice – it’s best to use leftover rice because we’re essentially turning this into ‘fried rice’. However, you can still use fresh rice, just ensure it’s not fully or overcooked as the dish will become mushy.
• corn – you can use fresh corn from the cob or frozen corn to save time.
• black pepper – freshly cracked black pepper would be best for the flavour.
• garlic sauce – you just need a few ingredients for this which I’ve detailed below.

Gluten free substitutions: Substitute light and dark soy sauce for tamari or a gluten free soy sauce and you’re all set!

Allium free substitutions: (no onions, garlic, leek, spring onions & chives): substitute ginger with minced ginger or ginger powder and a pinch of hing (asoefitida). Substitute spring onions with chopped cilantro or simply leave them out.

This luscious and thick homemade Japanese Curry paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.

Growing up in Singapore, I was exposed to many different types of cuisines, including Japanese cuisine. One of the dishes I had frequently in school or when I patronised the famous Monster Curry chain (known for their gigantic portions of food), was the always the Katsu Curry Rice. It usually comes with a portion of rice, Japanese curry with a customisable spice level and a big katsu chicken cutlet. Sometimes it also came with a side of pickled vegetables.

When I went vegan, I definitely missed the flavours of having Japanese Curry. The difference between Japanese Curry and many Indian curries are that Japanese curries tend to be slightly sweeter because of the addition of apples and sweeteners.

Traditional Japanese curries are made with a store bought curry roux which we will make at home easily with the authentic Japanese Curry Powder. For vegetables, we’ll be adding carrots and potatoes to mimic the original version. I like to add some extra condiments, like soy sauce, worcestershire sauce for that extra umaminess and apples, agave syrup for the sweetness.