Vegan Unagi bowl ‘ 素鳗鱼’?.Sharing a tasty meal made from extra firm tofu & potatoes on nori sheet with a simple homemade unagi sauce. Wishing everyone a wonderful Friday.?
Recipe (yields 2-3 servings)
?Tofu ‘Unagi’ ingredients adapted from PeiJen Mama:
~ 14oz extra firm tofu, drained well, mashed & wring out all liquid using a cheesecloth
~ 2 sheets nori, cut into half
~ 1 small potato, grated & squeeze out all liquid
~ 1 teaspoon cornstarch + more for binding
~ a drizzle of toasted sesame oil, salt, white pepper
~ 1/4 cup mirin
~ 3 tablespoons soy sauce
~ 2-3 tablespoons kombu dashi or water
~ 1 tablespoon maple syrup (more for a sweeter version)
?Other ingredients: cooked rice, pickled ginger, cucumber slices, sesame seeds
✅To make the ‘unagi’, place tofu & potato in a bowl, then mix to combine. Season with a drizzle of sesame oil, 1 teaspoon salt, 1/2 teaspoon white pepper. Finally, massage in 1 teaspoon cornstarch & divide into 4 equal portions.
✅Place one half Nori sheet (glossy side up) on a cutting board, then sprinkle cornstarch all over the sheet. Create an area for filling with a pair of chopsticks as a guard to the side. Scoop tofu mixture, place it on the nori sheet & press down firmly (next?)
✅In a heated pan with a drizzle of oil, pan fry (tofu side down) ‘unagi’ until fully cooked or lightly brown. Then, flip & cook the nori side for a few seconds. Remove from heat & place them (tofu side up) on a lined baking sheet.
✅To make the sauce, heat mirin, soy sauce, maple syrup, kombu dashi in a small saucepan over medium-low heat. Stir until sugar melts & sauce thickens slightly, about 10 minutes. Brush sauce generously on the ‘unagi’ & broil over low heat until you get the roasted look. Remove & top with sesame seeds, then serve with a bowl of rice & pickles or miso soup. ?
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