Vegan recipes from Scotland
Japanese Vegan in Scotland


Vegan Mushroom Nanban (Sweet and Sour Sauce)

  • 2012/07/02

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



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

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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