As a way of getting this kick-started, here are my Japanese vegan recipes which I’ve already posted to my LiveJournal and elsewhere.
There are plenty more of these, and the observant might have noticed references to a cookbook. Yes, I’m working on one.
Spent the day making gyoza and have added about 500 words to the cookbook’s word-count. The filling I have come up with is rather pleasant and is a way of getting my partner to eat green vegetables:
250g fresh mushrooms
2 cups worth of chopped greens – cabbage, spinach etc.,
2 spring onions
1 small carrot
1 or 2 cloves garlic, grated
1 tbl sesame oil (frying)
Chop all the vegetables finely. If you have one, pulverise the mushrooms in a food processor or blender. If not, just chop them as finely as you can. Fry all the filling ingredients except the mushrooms in the sesame oil till the cabbage is limp. Add mushroom and cook through. You are aiming for a filling which holds itself together.
I put mine in home-made wholemeal wrappers, which my partner naturally thinks would work really well with cheese gyoza. The cookbook will not mention this! I also opted for “deep fry the buggers” rather than any more healthy means of preparation.
I still have most of the enormous white cabbage, despite my best efforts to eat the thing. Last night, I made a version of this salad, some potato salad (recipe to follow) and served them with a nutburger made from a packet mix I bought in Amsterdam. The cabbage salad was really good, and my version of it goes thus:
approx 1.5 cups grated cabbage
1 tiny onion, chopped fine
1 red eating apple, grated without peeling
< 1 tsp sugar (all that was left in the container)
1 tbl cider vinegar
A good twist or two of black pepper
1/4 cup Sour Supreme.
Combine the cabbage, onion and apple in a big bowl. Combine the other ingredients in a small bowl. Put both bowls separately in the fridge for at least 20 minutes, then add the dressing to the big bowl, mix and refrigerate until needed.
I have more apples in the box, so I think I’ll be making more of this, once I’ve worked out a better way of grating the cabbage.
The veg box this week included an enormous cabbage, so I’m very interested in your cabbage recipes. Last night, I made a recipe from Japanese Vegetable Cooking by Asako Tohata, and I’ve added my notes to it:
4 large cabbage leaves (3 will be more than enough if your cabbage is the size of mine!)
2 sheets abura-age (deep fried tofu – obtainable in the freezer section of anywhere selling Japanese food)
40cm (16″) kanpyo (dried gourd strips) – (actually, twice as much is needed)
broth: ½ cup konbu dashi;
1-1/3 tbsp sake;
1-1/3 tbsp mirin (left out due to it hiding);
1-1/3 tbsp soy sauce; salt (omitted – there’s enough in the soy sauce!)
Put cabbage leaves in boiling water until tender, cut out stem portion of leaves and discard (put into soup or something).
Rinse abura-age in boiling water to get rid of excess oil. Slit around three sides opening the abura-age out into a single sheet. Rub kanpyo with salt until soft (not necessary; didn’t bother) and boil in water (just long enough to soften – a couple of minutes).
On a cutting board, place abura-age inside up and spread cabbage leaves on it. Roll together (so the abura-age is on the outside and the cabbage inside) and tie with kanpyo in two places (a quarter of the way along from each end).
Cook in broth slowly (about 15-20 mins, less if you like your cabbage crunchy). Cut into two (between the tied parts).
I served this with chestnut rice.