Vegan Unagi Bowl with Tofu and Potatoes
Ingredients
- 14oz extra firm tofu
- 2 sheets nori
- 1 small potato
- 1 teaspoon cornstarch
- toasted sesame oil
- salt
- white pepper
Sauce
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 2-3 tablespoons kombu dashi or water
- 1 tablespoon maple syrup
Other
- cooked rice
- pickled ginger
- cucumber slices
- sesame seeds
Preparation
Place tofu and 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 and 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 and press down firmly.
In a heated pan with a drizzle of oil, pan fry (tofu side down) 'unagi' until fully cooked or lightly brown. Then, flip and cook the nori side for a few seconds. Remove from heat and 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 and sauce thickens slightly, about 10 minutes. Brush sauce generously on the 'unagi' and broil over low heat until you get the roasted look. Remove and top with sesame seeds, then serve with a bowl of rice and pickles or miso soup.
