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Vegan Spicy Japanese Yuzu-kosho Pasta


  • 2012/07/11

'Vegan Spicy Japanese Yuzu-kosho Pasta' -- 2 Servings

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INGREDIENTS

180g Spaghetti
Half Aubergine (about 150g)
1 medium onion
2 cloves garlic

1 Tbls Vegan margarine or olive oil
3 Tbls soya sauce
2 Tbls wine or sake
2 Tbls water used to cook pasta
1 Tbls mirin
1-2 Tsp Yuzu-kosho
Salt & pepper to taste

Nori to garnish
Rocket (arugula) to garnish
Lemon to taste


Directions:
1. Slice the aubergine into 1cm or less rounds. Splash slices with olive oil, salt and pepper. Bake the aubergine for 20min in a 230 degree oven (you can also deep fry).
2. Start cooking the spaghetti in boiling water.
3. Heat the margarine or olive oil on a frying pan and add the garlic. After the garlic starts to smell nice, add the sliced onion. After the onion is soft, add soya sauce, wine, water, mirin and Yuzu-kosho. Bring to a boil. Add salt and pepper to taste. If you want to make it spicier, add more Yuzu-kosho.
4. Place cooked pasta and cooked aubergine in the frying pan and mix. Place the pasta on dishes, garnish with rocket, lemon and nori. EAT!



Yuzu-kosho again! If you like spicy food and Japanese food, I think you will like the flavor combination in this dish. Yuzu-kosho is not a common ingredient in western countries, but it one of my favorite Japanese condiments. Unusually for Japanese ingredients, it's so spicy. You can use it with so many kinds of food! For example, udon, tofu, or in nabe. I think you can find it in a Japanese supermarket or, of course, on the internet. Please try it and enjoy it!

Vegan Memo:
- Yuzu-kosho is pretty strong! Please be carful not to use too much!
- If you are living in the UK, you can buy yuzu-kosho from Japan Centre (online and from their store in London).



Nutrition FactsPer Serving
Calories - 482.1
Total Fat - 8.2 g
  Saturated Fat - 1.1 g
  Polyunsaturated Fat - 1.2 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 1,504.8 mg
  Potassium - 321.9 mg
Total Carbohydrate - 85.5 g
  Dietary Fiber - 4.0 g
  Sugars - 2.4 g
Protein - 14.4 g
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Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho


  • 2012/02/26

'Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho' -- 2 Servings

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
Half onion

Yuzu kosho to taste

1 Tsp miso
1 Tsp white wine
2 Tbls vegan mayonnaise
Pepper to taste
1 clove garlic



Directions:
1. Slice tofu into 1cm pieces and slice mushrooms and onions too. Spread yuzu kosho on the top sides of the tofu.
2. Mix miso, wine, mayo, pepper and grated garlic well.
3. Place sliced onion, tofu, sliced mushrooms and mayo mixture, in that order, on two big pieces of aluminium foil and wrap it securely. Bake for around 15min in 200 degrees. EAT!




Yuzu kosho is a Japanese seasoning which is a paste made of yuzu and pepper. Spicy and tasty. It's really good with so many things, but finally I noticed that it's really good with mayonnaise! I made this easy aluminium foil cooking recipe with that mayo and yuzu kosho sauce, and with the nice smell of garlic. If you want to buy yuzu kosho outside of Japan, I think you can find it in a well stocked Japanese supermarket. But unfortunately I haven't seen it in the UK so far. Please try to find it!

Vegan Memo:
- You can use any kinds of mushrooms except poison ones!
- Please wrap it with aluminium foil tightly so that the steam cannot escape.
- Yuzu kosho has a strong, spicy flavour so don't use too much at first.
- After cooking, please be careful of the hot steam coming out from foil when you open it.