Vegan Unagi Bowl
Ingredients
- 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
- Sauce ingredients:
- ~ 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
Preparation
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