Vegan recipes from Scotland
Japanese Vegan in Scotland

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Spinach and Potato Vegan Curry Croquette


  • 2012/10/06

'Spinach and Potato Vegan Curry Croquette' -- 2 Servings (4 pieces)

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INGREDIENTS

400g potatoes, cut into 2cm cubes and soaked in a bowl of water for 10 min
1 medium onion, minced
100g fresh spinach
1 clove garlic, minced
Same amount of ginger, minced
2 Tbls olive oil
1 1/2 Tbls curry powder
1 Tbls ketchup
1 Tsp sugar
1 Tsp garam masala
1 Tsp vegan Worcester sauce
Salt & pepper to taste

1/2 cup flour
1/2 cup water
1 cup Panko (breadcrumbs)


Directions:
1. Drain the potatoes and place on a microwave suitable plate. Cover with clear film, cook for 6 min (700w). Uncover the plate and cook again for 2 min until potatoes are soft. Mash the potatoes in a big bowl. If you want a stronger potato flavor, you can leave the skins on.
2. Heat vegetable oil in a frying pan. Add onion, garlic and ginger and stir-fry until the onion is golden. Add spinach and cook until the spinach is soft. Add the fried veggies to the bowl with the potatoes.
3. Add olive oil, curry powder, ketchup, sugar, garam masala and Worcester sauce and mix well. Add salt and pepper to taste. Separate the mixture into 4 balls and form into burger shapes.
4. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
5. Mix the flour and water in a bowl. Dip the burgers first into the flour/water mixture, then into the panko.
6. Bake the croquettes for 10 min in a 220 degree oven, flip over and bake for 5 more minutes.
7. Eat with your favorite sauce (e.g brown sauce or chili sauce)!!



Croquette again! But this one is healthier than my other post! I usually use Japanese brown sauce like Tonkatsu sauce but you can enjoy them without sauce too!
If you don't mind eating oily food, you can also deep-fry the croquette (You don't need to toast the panko first). It is the traditional way to cook them.

Vegan Memo:
- If you deep-fry these, they will soak up quite a lot of oil (about 10% of the weight of the croquette).



Nutrition FactsPer a croquette
Calories - 298.6
Total Fat - 7.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 0.8 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 162.6 mg
  Potassium - 666.5 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 4.6 g
  Sugars - 3.3 g
Protein - 6.3 g
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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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Vegan Mushroom Nanban (Sweet and Sour Sauce)


  • 2012/07/02

'Vegan Mushroom Nanban (Sweet and Sour Sauce)' -- 4 Servings or more

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INGREDIENTS

500g mushrooms
1 medium onion
1 medium carrot
potato starch, enough to cover all mushrooms (about half cup)

Nanban Sauce:
1/4 cup water
1/4 cup rice vinegar
1/4 cup soya sauce
1/4 cup mirin
2 Tbls sugar
1 Tsp crushed chili
1 Tsp gingar, grated


Directions:
1. Cut the mushrooms into the bitesize pieces. Cover the mushrooms with potato starch and deep fry in the medium hot oil.
2. Slice the carrot into 5cm long strips and slice the onion as well. Mix the carrot and onion.
3. Place all ingredients for the sauce in a pan, cook over high heat. Stop cooking right before it starts boiling. Set aside.
4. Place half of the carrot and onion mix in a deep tupperware container, followed by the deep fried mushrooms and remaining carrot and onion mix. Pour the nanban sauce over the top.
5. Allow to cool and store in fridge.
6. Eat whenever you want!



Nanban-zuke is a common Japanese cooking style. This soya sauce and vinegar base sauce has a strong flavor and is the best with beer, I think.
You can keep it in a fridge for 3-5 days, and it tastes better the next day!

Vegan Memo:
- You can try other deep-fried vegetables instead of mushrooms. Sometimes I use lotus root.
- After a while, the oil will come up to the surface of the nanban mixture. If you want to makes it healthier, you can pour the oil away.
- If you bring the Nanban sauce to boil, all vinegar will evaporate. So please be careful.



Nutrition FactsPer Quarter of the Recipe
Calories - 287.0
Total Fat - 10.0 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 6.6 g
  Monounsaturated Fat - 2.0 g
Cholesterol - 0.0 mg
Sodium - 1,290.3 mg
  Potassium - 97.3 mg
Total Carbohydrate - 45.8 g
  Dietary Fiber - 3.0 g
  Sugars - 16.8 g
Protein - 7.1 g
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Vegan Spicy Miso Flavor Fried-Udon


  • 2012/06/23

'Vegan Spicy Miso Flavor Fried-Udon' -- 2 Servings

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INGREDIENTS

2 servings udon noodles
Half onion
3 leaves chinese cabbage
Half carrot
Half green pepper
2 spring onions
1 clove garlic

- Spicy Miso Sauce
2 Tbls red miso or brown miso paste
2 Tbls mirin
1 Tbls sake or white wine
2 Tsp sugar
1 Tsp chinese chili bean sauce 'toban jan' (or similar asian chili bean paste - NOT hot sauce)


Directions:
1. First make the spring onion for garnish ('Shiraga-negi' in Japanese): Cut off the bottom 15cm of the spring onions, then cut in half widthwise. Make a lengthwise cut down the centre. Open the spring onions like paper, slice them into thin strips. Put the strips into a bowl of water.
2. Boil noodles according to package directions and remove from water. Wash in cold water and drain. Set aside. Mix all ingredients for the spicy miso sauce in a bowl and set aside.
3. Heat a little vegetable oil in a frying pan, add minced garlic. After the garlic starts to smell nice, add sliced onion, cabbage, carrot, green pepper and the leftover parts of the spring onions. Fry all of that over high heat.
4. After the vegetables are lightly cooked, add the cooked udon noodles and the sauce. Fry until the sauce has coated everything. Place noodles on a plate, garnish with the 'Shiraga-negi' from the first step. EAT!!



Udon noodles are a traditional Japanese vegan noodle which are easy to find in other countries. The traditional way to eat udon is in a hot dashi soup, or with a soya sauce base sauce which is not vegan. This is one other vegan way to eat this kind of noodle. The spicy miso sauce has nice strong miso flavor. If you like miso soup, I bet you will like this recipe too!

Vegan Memo:
- The 'Shiraga-negi' will get curly after you put it in water.
- Vegetables shouldn't be over cooked. The texture of the vegetables is important! You want them to still have some "bite" after cooking.



Nutrition FactsPer Serving
Calories - 396.6
Total Fat - 4.0 g
  Saturated Fat - 0.0 g
  Polyunsaturated Fat - 0.0 g
  Monounsaturated Fat - 0.0 g
Cholesterol - 0.0 mg
Sodium - 1,845.9 mg
  Potassium - 250.3 mg
Total Carbohydrate - 74.5 g
  Dietary Fiber - 3.1 g
  Sugars - 14.2 g
Protein - 11.7 g
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Non Oil Vegan Katsu-Don


  • 2012/06/06

'Non Oil Vegan Katsu-Don' -- 4 Servings

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INGREDIENTS

4 servings rice

400g frozen firm tofu (or 2 pieces Koya tofu)
1/2 cup plain flour
1/2 cup water
2 cups panko (breadcrumbs)

Katsu-Don sauce:
1 cup water
6 Tbls (90ml) soya sauce
4 Tbls (60ml) mirin
2 Tbls sugar
3 Tbls sake or white wine
salt to taste

1 onion
200g silken tofu
1 Tbls potato starch or corn starch (mix with same amount of water)
Spring onion to garnish


Directions:
1. Defrost the frozen tofu, drain and press. Slice the tofu into 5-7mm thick.
2. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
3. Mix the flour and water in a bowl. Dip the sliced tofu first into the flour/water mixture, then into the panko.
4. Bake the tofu for 10min in a 220 degree oven, flip over and bake for 5 more minutes.
5. Place all ingredients for Katsu-Don sauce in a pan, and bring to a boil. Turn the heat down to medium and add sliced onion. Cover and cook until the onion is soft.
6. Mush the silken tofu by hand and add to the sauce pan. Add the potato starch and water mixture too and mix well. Bring it to a boil then turn off the heat. Place the rice, baked tofu, sauce and thinly sliced spring onions in a bowl. EAT!



Katsu Don is one of the most famous Japanese rice bowls. Traditionally Katsu is made of breaded deep-fried pork meat, and a thick sauce with egg is poured on top. I made this vegan Katsu from frozen tofu which has a harder texture and used silken tofu instead of the egg for the sauce. The normal way to cook the Katsu is deep-frying, but I chose to bake mine to make the healthiest Katsu Don in the world! This sauce is thick and salty and the best match with white rice!

Vegan Memo:
- If you want to deep fry the Katsu, you can do it without changing the recipe. But you don't need to toast the panko first.



Nutrition FactsPer Serving
Calories - 458.6
Total Fat - 10.9 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 5.8 g
  Monounsaturated Fat - 2.2 g
Cholesterol - 0.0 mg
Sodium - 902.0 mg
  Potassium - 474.3 mg
Total Carbohydrate - 79.5 g
  Dietary Fiber - 4.7 g
  Sugars - 15.0 g
Protein - 26.3 g
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Avocado and Orange Japanese Vegan Chirashi Sushi


  • 2012/05/23

'Avocado and Orange Japanese Vegan Chirashi Sushi' -- 4 Servings

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INGREDIENTS

Sushi rice:
2 cups Japanese rice
2 cups water
3 Tbls rice wine vinegar
3 Tbls sugar
1 Tsp salt

Seasoned Koya Tofu:
1 Koya tofu (freeze-dried tofu) (If you can't get it, you can use 200g frozen firm tofu instead of Koya tofu.)
1 cup water
2 Tbls sake or white wine
2 Tbls sugar
2 Tsp soya sauce
1/2 Tsp salt

1 carrot
1/4 Tsp salt
1 avocado
1 orange
2/3 cup shelled edamame (If frozen, defrost before use. If raw, cook in boiling water first.)
Nori to garnish


Directions:
1. Start by cooking the rice: Wash the rice, and soak in water for 30min if you have time. Drain the rice and put in a heavy-bottom pan with water. Cover the pan and cook over high heat. After you can see steam coming out from the pan, turn the heat down to lowest setting. Wait for 10min. Turn off the heat, wait for 10min without opening the lid.
2. Place Koya tofu, water, sake, sugar, soya sauce and salt into the pan, bring it to a boil. Cover the pan and cook for 10min over low heat. Set aside until it is cold enough to touch. Cut the reconstituted tofu into thin rectangles.
3. Cut the carrot into thin strips, place in a bowl with salt and mix. Wait for 10min, squeeze out the water from the carrot. Set aside.
4. Mix the vinegar, sugar and salt until all sugar is dissolved. Add the liquids to the hot cooked rice, mixing well with a spatula in cutting motions. If you mix the rice in the normal way, the rice will get mushed up!
5. Place the rice, sliced Koya tofu, carrot, sliced avocado, sliced orange, edamame and nor on a dish (in that order). EAT!



Chirashi sushi is a popular home made sushi in Japan. Usually people use egg and fish on the sushi rice so I made it vegan with avocado and seasoned freeze-dried tofu. This freeze-dried tofu (Koya tofu) is so useful in the Japanese vegan cooking, but difficult to find in the UK. So you can make it by yourself! It's so easy. Buy firm tofu and freeze it. Next day, defrost the tofu. You will notice the tofu has changed into a sponge!

Vegan Memo:
- Don't lift the lid of the pan while you are cooking the rice! This is the Japanese way to make soft rice!
- If you have a rice cooker, you can use it.
- You can make your own chirashi sushi with other kinds of vegetables! (e.g cucumber, celery, red pepper and so on. )



Nutrition FactsPer Serving
Calories - 391.7
Total Fat - 10.8 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 3.2 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 937.5 mg
  Potassium - 404.8 mg
Total Carbohydrate - 31.0 g
  Dietary Fiber - 4.8 g
  Sugars - 21.9 g
Protein - 12.8 g
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Spicy Tofu stuffed Mushrooms


  • 2012/03/16

'Spicy Tofu stuffed Mushrooms' -- 4 Servings (12 pieces)

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INGREDIENTS

12 medium white/chestnut mushrooms

250g firm tofu
1/2 Tbls chinese chili bean sauce 'toban jan' (or similar chili bean paste - NOT hot sauce)
1/2 Tbls soya sauce
1 clove garlic
2 Tbls panko
Salt & pepper to taste

Flour to dust mushrooms
1 fresh lime


Directions:
1. Mix pressed tofu, chili bean sauce, soya sauce, grated garlic, panko, salt and pepper in a bowl until well combined.
2. Cut the stalks off the mushrooms, mince them and add to tofu filling.
3. Put mushrooms upside-down, dust lightly with flour. Put a small ball of the tofu filling into each mushroom, making the shape by pressing softly. Dust filled mushrooms again with flour.
4. Heat a little olive oil in a frying pan. Place the mushrooms tofu filling side down, cover pan with a lid, and fry mushrooms until browned. Flip the mushrooms over, cover and fry again. Squeeze lime over cooked mushrooms and EAT!



Mushrooms are one of our favourite foods. In Japan, we used to eat so many kinds of mushroom, like shimeji, enoki, shitake and maitake. But these kinds of mushroom are too expensive to buy every day in Scotland so that's why we are always eating the common white or brown ones.
In this recipe, you can enjoy their nice flavour. The mushrooms flavor with the spicy tofu is the best match with beer!

Vegan Memo:
- Please press the tofu well. I recommend you microwave the tofu for a couple of minutes before pressing. It's a trick we use in Japan to get the water out of the tofu. It's faster, I think!
- Of course, you can use shitake mushrooms instead of white mushrooms!



Nutrition FactsPer person/3 pieces
Calories - 89.8
Total Fat - 5.6 g
  Saturated Fat - 0.8 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.2 g
Cholesterol - 0.0 mg
Sodium - 302.8 mg
  Potassium - 158.6 mg
Total Carbohydrate - 12.2 g
  Dietary Fiber - 2.4 g
  Sugars - 0.3 g
Protein - 13.7 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.

Vegan Tofu Katsu with Teriyaki Sauce


  • 2012/02/13

'Vegan Tofu Katsu with Teriyaki Sauce' -- 2 servings

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INGREDIENTS

Inside:
4 koya-tofu (freeze-dried tofu)
400ml dashi or water
2 Tbls soya sauce
1 Tbls mirin
1 Tbls sake

Coating:
1/3 cup flour
1/3 cup water
Panko (breadcrumbs), enough to cover tofu

Vegetable oil

Sauce:
3 Tbls soya sauce
2 Tbls vinegar
2 Tbls mirin
1 Tbls sake
1 Tbls sugar
1 clove garlic
Same amount ginger
1 Tsp potato starch
1 Tsp water



Directions:
1. Place koya-tofu, dash or water, soya sauce, mirin and sake into pan and cover it with otoshi buta (which is Japanese-style drop-lid) or kitchen foil (see Vegan memo) and cook until water is reduced by half (around 10min). Leave it until cold to handle.
2. Make sauce. Put soya sauce, vinegar, mirin, sake, sugar, minced garlic and minced ginger into small pan and bring it to the boil. Mix potato starch with water and add to pan, mixing well until sauce is smooth and thick. Turn off heat.
3. Squeeze the koya-tofu gently, dip it into the flour/water mix, then the breadcrumbs, and deep fry in medium hot oil.
4. Eat with sauce!



I think Koya-tofu katsu is the most famous Japanese vegan recipe in Japan. Almost all Japanese vegans know this recipe. I got koya-tofu from my parents, so I finally made it in the UK. (Katsu is kind of Japanese cutlet. Usually people use pork.)
Seasoning the koya-tofu makes it so juicy, more than smelly real meat. If you eat this katsu with this teriyaki sauce, you can feel like you are eating unhealthy non-vegan food. And it's so good with white rice! Try it!


Vegan Memo:
- If you don't have otoshi buta, you can use kitchen foil. Fold it into a little bit smaller than the pan size, and make small 6 holes to allow the steam to escape.
- I think it might be difficult to find koya-tofu. Please try asking staff in health food shops, Asian supermarkets, or order on the internet!
- When you squeeze koya-tofu, don't do it too much or it will become too dry. But don't do it too gently either or it will be dangerous to deep fry!
- Please make sure to put panko on the narrower sides and corners of the koya-tofu to make it look better!

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Vegan Soya Milk Ramen


  • 2012/02/07

'Vegan Soya Milk Ramen' -- 4 servings

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INGREDIENTS


4 cloves garlic
Same amount of ginger
Fresh red chili
2 spring onions, top green part
2 Tbls vegetable oil
1600ml unsweetened soya milk
2 cubes vegetable stock (or vegan chicken stock)
1/2 tsp cracked black pepper
Salt to taste
Sesame oil to taste

8 slices pumpkin (or butternut squash)
Half pack mushrooms
Vegetable oil

One block tofu (around 350g)
Potato starch (or corn starch) to cover tofu

4 servings ramen noodles
Half pack bean sprouts

Spring onion to garnish
Sesame seeds to garnish

Directions:

1. Place vegetable oil, minced garlic and ginger, chopped chili and crushed spring onion into a sauce pan and fry over super low flame. After garlic changes colour, add soya milk, vegetable stock and pepper, heat and stop before it comes to a boil. Add salt to taste and sesame oil to flavor. (If you let it get to boiling point, it will separate and look gross. So please be careful!)
2. While heating the soya milk soup, prepare other ingredients. Heat vegetable oil in frying pan and fry sliced pumpkin and mushrooms and transfer to a separate dish.
3. Pour and heat vegetable oil in the frying pan to deep fry tofu (1cm deep is enough). Drain off tofu, cut it into 12 pieces and dry it on a paper towel. Dust potato starch on to the surface of cut tofu and deep fry the pieces until golden.
4. Boil noodles according to package directions and remove from water to drain. Boil bean sprouts for 30secs in the same boiling water.
5. Place noodles, heated soya milk soup, bean sprouts, mushrooms, tofu, pumpkin and add chopped spring onion and sesame seeds to garnish. EAT!



When I was still a young vegan, I ate my first soya milk ramen at Cafe Proverbs in Kyoto, Japan. It was amazing.
We can make vegan soya sauce flavor or miso flavor ramen kind of easily, and also we can buy instant one in any supermarket. But I had given up heavy and oily "Tonkotsu" flavor ramen. That time their soya milk ramen saved me from the despair! I think it was one factor to make me start vegan cooking.
This time I tried to make that same taste with ingredients that we can easily find in Scotland. Vegan ramen noodles were the only thing which were difficult to find, but I think you can find them in a big supermarket or a Chinese supermarket.
I didn't add any water because I wanted it to be heavy, but thick soya milk is so delicate so please be careful when cooking. If you boil it, the soya milk will separate. Because of this, it can be difficult to develop the flavor from the vegetables. So, please try to improve the taste carefully and slowly when you cook garlic, ginger, chili and spring onions. If you think the broth is too thick, you can add some water.


Vegan Memo:
- You can use other vegetables (e.g onion, pepper, potato, spinach and so on). But it's difficult to cook them thoroughly in the soup because of the soya milk. Please cook it some other way and add it before you eat.
- This time I tried to use ingredients which are easy to get in Scotland, but you can use soya sauce, miso, mirin and sake to make the taste, of course.
- If you can get vegan chicken stock, I recommend using it.

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Takikomi Rice


  • 2012/01/25

"Takikomi" Rice' -- 4 servings

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INGREDIENTS


2 cups Japanese rice
Half carrot
Half pack mushrooms
3 Tbls soya sauce
1 Tbls sake
1 Tbls mirin
405ml water or dashi; the amount to make 2 cups when combined with soya sauce, sake and mirin.
Salt to taste

Directions:

1. Wash the rice, and place it with water or dashi, soya sauce, sake, mirin, chopped carrot and chopped mushrooms into heavy-bottomed pot.
2. Cover the pot, and heat it over strong heat. After the pot starts to release steam, lower the flame (as low as you can), wait 15min. turn up the heat again for 30secs and then turn off. Wait 10mins without opening the pot.
3. Open the pot, mix gently and EAT!



Sometimes I feel like I want to eat takikomi rice until I die. But in the Scotland, I don't have rice cooker, so I used a pot. Of course, it was better than using a rice cooker!
"Takikomi" rice is a famous Japanese home food and also one way to get away from boring everyday white rice. It's like seasoned boiled rice.

For white rice, we should place rice into water and wait some hours to make it softer, but it will be harder if we do it for "takikomi" rice because of salt. So be careful!

You should use the heaviest pot to cook rice in this way. I'm using "LE CREUSET" which is not mine… This kind of cast iron pot is the best choice to simmer something on low heat!

Vegan Memo:
- Of course, you can use other vegetables. Root vegetables such as bamboo roots, lotus root, and burdock are all great if you can find them. Pumpkin and butternut squash are also good for takikomi rice.
- The last 30 sec of cooking is to make "okoge" which are the burned bits. It's the best bit of rice cooked in a pot, so please try it.
- You should not open the pan when you are cooking. It's a Japanese secret!
- The flavor improves with time so if you can wait, it will be more delicious.
- This time, I used rice called "sushi rice" which I got from Chinese supermarket.

Vegan Taco Rice


  • 2011/12/21

'Vegan Taco Rice' -- 4 servings

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INGREDIENTS


Salsa:

1 onion
3 tomatoes
3 cloves of garlic
2 Tbls lemon juice
1 Tbls olive oil
2 Tsp sugar
Salt & pepper to taste
Chili powder to taste

Vegan mince:

1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
1 Tbls vegan Worcester sauce
Salt & pepper to taste

Harf lettuce
4 avocados
Vegan cheese
Fresh coriander to taste
4 servings rice



Directions:

1. Make salsa. Place minced onion, minced tomatoes and all other ingredients for the salsa into a bowl and mix well. Refrigerate for 30 mins.
2. Make vegan mince. Heat vegetable oil in a frying pan, add minced onion. Once the onion starts to turn clear, add all other ingredients for the vegan mince and continue to fry. Stop frying after all the soup has evaporated.
3. Place rice, sliced lettuce, salsa, vegan mince, sliced avocado and vegan cheese on plates (in that order) and put coriander on the top. Eat!



This is the best short recipe ever! If you buy salsa in a supermarket and use natto instead of vegan mince, it will be the shortest recipe.

I recommend using natto on this recipe instead of vegan mince. Of course it's easier than making vegan mince, but it's also absolutely delicious! The three best foods with natto are kimchi, avocado and rice, I think. (Salsa is not kimchi, but same kind of taste…) If we use everything.... it must be amazing o_0

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- You can try any vegetable with this recipe.
- You should make the salsa juicy. Salsa juice makes the rice tasty!

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Vegan Japanese Croquette


  • 2011/12/09

'Vegan Japanese Croquette' -- 4 servings

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INGREDIENTS


Filling:

4 large potatoes

1 onion
1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
Salt & pepper to taste

Coating:
1 cup flour
1 cup or more water
Breadcrumbs (Japanese style panko)

Vegetable oil

Directions:
1. Cut potato into bite-size piece, boil them until soft. Drain and mash well.
2. Heat vegetable oil in a frying pan, add minced onion. After the onion start to turn clear, add TVP, soy sauce, sugar, mirin and sake and fry more. Stop frying before all the soup has evaporated.
3. Add onion/TVP mixture to the mashed potatoes and mix well. Shape the filling into 5cm balls.
4. After using up all the filling, dip each ball into the flour/water mix, then the breadcrumbs, and deep fry them in medium hot oil. Eat!



Japanese croquette is not that complicated to make, but usually people have some a favorite style. Some people like succulent and meaty ones, and other people like hot and soft potato taste. This recipe is good for vegan/vegetarians who are tired of only being able to eat plain potato croquettes!

Making vegan foods that replicate the texture and oily/juiciness of meat has been one of my vegan cooking challenge for long time, and still I can't find any good way to do that. But this time, I think I could make croquette that were more succulent than usual. Please try it!

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- If you fry mince until it is dry, after you add all sauces, it will be difficult to make the shape of the croquette. So please be careful.
- Flour/water mix shouldn't be so heavy or it will be difficult to dip the filling into the mix. So make it thinner than you think.