Vegan Unagi - Replicating a Popular Dish from Nagoya
Ingredients
- 2 sheets nori, cut into half
- 1 small potato, grated & squeeze out all liquid
- 1 teaspoon cornstarch + more for binding
- kombu dashi - see comment on steps
Preparation
Other ingredients & condiments: cooked rice, pickled ginger, furikake mix, sesame seeds, chopped scallions
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, then 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
Place tofu mixture on the nori sheet & press down firmly
In a heated pan with a drizzle of oil, pan fry (tofu side down) 'unagi' until fully cooked or lightly brown
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 until the sauce is slightly thickened
Brush sauce generously on the 'unagi' & broil over low heat until you get the roasted look
Remove & top with sesame seeds
To serve, place cooked rice in a bowl, top with 'unagi' & pour hot soup over then garnish with chopped scallions, furikake & pickled ginger
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