Cookbook:Sushi/Stewed Vegan Maki
I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy.
Ingredients[edit | edit source]
- 1/4 cup (60ml) fine shredded carrot
- 1/4 cup (60ml) thin julienned onion
- 1/4 cup (60ml) fine diced celery
- 1/4 cup (60ml) thin julienned daikon
- 2 tablespoons miso
- 2 oz (55g) sake
- 1/2 cup (120ml) water
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon wasabi
- 1 1/2 cups (360ml) sushi rice
- 2 nori
Procedure[edit | edit source]
- In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake.
- Bring to a simmer and let cook until most of the sake is gone, stirring often.
- Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.
- Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.
- Pour the 'sauce' over the vegetables and mix thoroughly. Let cool.
- Mix in vinegar.
- Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.
Should serve 3-4.