Vegan recipes from Scotland
Japanese Vegan in Scotland

head_1head_2

Vegan Spicy Miso Flavor Fried-Udon


  • 2012/06/23

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

DSC_1659.jpg

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
Powered By Spark Recipes


DSC_1663.jpg

Non Oil Vegan Katsu-Don


  • 2012/06/06

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

p50.jpg

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
Powered By Spark Recipes


IMGP2447.jpg