Time for a “Murakami meal”: I had carrots and potatoes, and some soy beans in the freezer. I cooked everything in the microwave, then stir-fried the potatoes in butter and soy sauce.
Japanese-style vegetarian gluten-free 20-minutes • 550 kcal per person 
Ingredients
For two people:
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Main ingredients:
- 500 g potatoes
- 400 g carrots
- 1 cup of frozen soy beans
- 5 dried shiitake mushrooms, soaked in hot water for at least an hour.
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Seasonings
- fresh ginger: 1 tablespoon finely chopped, 1 cm thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoons mirin
- 1 tablespoon soy sauce
- 15 g butter or 1 tablespoon olive oil. Instead of pure butter I prefer a blend of butter and vegetable oil like Lurpak.
Preparation
- Put the soy beans in the microwave for 2 minutes at full power (900W).
- Wash the potatoes and dice them into pieces small enough to eat with chopsticks.
- Cook the potatoes in the microwave at full power (900W) for 10 minutes, stir after 5 minutes.
- Cut the carrots into julienne strips, add a tablespoon mirin and cook them in the microwave at full power (900W) for 4 minutes.
- Cut the shiitake mushrooms into small strips.
- Add the soy beans and shiitake mushrooms to the carrots and microwave at full power (900W) for 2 minutes.
- Heat the butter and fry the sesame seeds and ginger for a minute.
- Add the potatoes and fry over high heat for a minute, add the soy sauce and fry for another minute.