Ingredients 1000 g of white asparagus 250 g vegan margarine 100 ml soymilk (room temperature, not chilled) 2 tbsp lemon juice salt and pepper to taste chopped parsley Instructions Cut off the ends of the asparagus and gently peel them with a peeler, while you lay them flat on your cutting board. Be careful not … Read more
Ingredients 160 grams of cabbage 180 grams yamaimo (3-4 inch piece) 40 grams fresh shiitake mushrooms (2 large mushrooms, thinly sliced) 20 grams scallions (2-3 scallions, chopped) 30 grams all-purpose flour (~1/4 cup) 1/4 teaspoon salt 16 grams benishoga (optional) 2 tablespoons vegetable oil Condiments Okonomiyaki sauce Vegan mayonnaise 1 dried shiitake mushroom Aonori Instructions Stack the cabbage leaves and then roll them together. Use a sharp knife … Read more
Ingredients 1 cucumber 5 g dried seaweed wakame mix 2 tsp salt Amazu 2 tsp rice vinegar 2 tsp mirin 2 tsp ususkuchi soy sauce sesame seeds to sprinkle Instructions Amazu Combine all Amazu ingredients in a small bowl, stir them, and set aside. Preparing cucumbers Wash and slice the cucumbers 2mm(0.078inch) thick. Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of … Read more
Ingredients 50g of dried seaweed/sea vegetable salad 1 tbsp awase miso 1 tbsp soy sauce 1 tbsp mirin 1 tbsp white roasted sesame seeds 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp yuzu juice 1 red chilli, finely sliced pinch of sea salt Instructions First of all, let’s get this seaweed re-hydrated. You can use a ready assembled sea vegetable salad, … Read more
Ingredients For sauteing the mushroom 30 g Enoki mushrooms 30 g Shimeiji mushrooms 30 g Shitake mushrooms 1/2 teaspoon Japanese soy sauce 15 g butter 1/8 teaspoon of salt A pinch of black pepper To assemble the salad 100 g of Lettuce of your choice, e.g. butterhead, Romaine 15 ml Tonkatsu sauce 15 ml Japanese … Read more