Nac Mac Vegan: adventures in rabbit food


White miso dressing

Filed under: Japanese — Tags: , , , , — Feòrag @ 14:55

This is a classic Japanese dressing for bamboo shoots that works incredibly well on asparagus. It’s very simple:

2 tbl sweet white miso
2 tsp brown rice vinegar
2 tsp sake
a good pinch of yuzu (optional)

Just mix it all together and it’s ready. It’s particularly good the after a night in the refrigerator as the flavours mix together and mellow beautifully. You can also mess with the proportions – using only half the vinegar and sake makes a very thick salad cream type dressing.




Fried Aubergine in miso: a variation

Filed under: Japanese — Tags: , , , — Feòrag @ 10:25

Soon Lee has been experimenting with a recipe I posted, and his version is somewhat lower in fat so it’s worth noting:

The other was … Fried aubergine in miso except that instead of frying, I BBQ’ed the eggplant: I made sure the BBQ was hot (lowish heat), then cooked large slices (so that they didn’t fall through the grill) of eggplant brushed with a mixture of sesame & canola oil. Once they were cooled, I cut them into more bite-sized pieces before finishing them off as per the recipe. Delicious.

Tastes better served with tofu, though 😉


Japanese recipes so far

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.


Fried aubergine in miso

Filed under: Japanese — Tags: , , , , , — Feòrag @ 21:41

There I was, innocently doing a puzzle in Irasutorojikku (a Japanese puzzle monthly), when I noticed a recipe printed beneath. Closer investigation revealed that it was vegan, and I proceeded to impress my partner no end by translating the important bits there and then. Tonight I had a go at making it, and it was lovely. According to the blurb, it’s a Tokyo dish.

1 very large aubergine (originally three small, or two Japanese large)
A blend of sunflower and sesame oil, for frying the aubergine.

For the sauce:
2 tbl mirin
2 tbl water
1 tbl miso (type not specified – I used a dark, evil barley miso, which worked well)

To finish:
Soy sauce to taste
sugar to taste (I used rice syrup)

Cut the aubergine into (UK) chip shapes 5cm by 6mm square (about 2″ by ¼” – yes, it was that specific). Heat up the oils in a large frying pan, add the aubergine and fry until soft. Mix the sauce ingredients and add to the pan. Cook for a couple of minutes then add the soy sauce and sugar. And that’s it.

I served it with brown rice and grilled tofu. The omnivorous one ate it really quickly and urged me to post the recipe so that I have a record of it other than my pencilled notes in the puzzle book! One day, he will add up what he’s spent on Japanese lessons for me, and then he might be less impressed.


Cucumber cooked in miso

Filed under: Japanese — Tags: , , , , , , , , — Feòrag @ 20:52

The recipe below is sort-of translated from 野菜ごはん (“Vegetable Meals”) by 月森紀子 (Noriko Tsukimori), published by Bunka last March. Ms. Tsukimori runs a macrobiotic restaurant in Tokyo, and her cookbook is entirely vegan.

4 cucumbers
1 red chili pepper
1 cup dashi

1 tbl brown rice miso
1 tbl white miso
2 tbl mirin
2 tsp shoyu
1 tbl sweetner

1 tbl sesame oil

Cut the cucumber into even bite-size pieces and place to one side.

Heat the sesame oil in a saucepan and add the chili pepper. When the aroma rises, take it out (if you must – I didn’t!). Add the dashi and cucumber to the pan. Mix the ingredients for A, and add to the pan. Simmer for 10 minutes until the sauce has thickened.

If it didn’t thicken nicely, drain it!

* Japanese cucumbers are very small. I used one Western one.
* There is recipe in the book for a konbu and shiitake dashi. I just used my faithful vegan instant konbu dashi. In future, when using western cucumber, I will halve the quantity of dashi.
* The recipe uses beet sugar for sweetening. I used brown rice syrup.
* My partner thinks this recipe turns cucumber into aubergine. It would work well with aubergine or courgette instead of cucumber. It should be quite nice cold, too.
* I’d also add half the miso at the end of cooking.
* A kanji meaning “strong” is used with the sesame oil. I take this to mean a nice, flavoursome one.


Grilled tofu with roast pepper miso sauce

Filed under: Japanese — Tags: , , , , , , — Feòrag @ 20:08

This is one of those “post it before I forget what I did” recipes. I just got one of those George Foreman grill things, and made this up as I went along so I could play with it.

1 sweet red pepper
Approx 250g lump of tofu, sliced into two ‘steaks’
2 tbl pale barley miso (use shiro miso of your choice here)
2 tbl sake
sesame oil

Oil the grill and turn it on. Cut the pepper into chunks and, when hot, place on grill. They’ll be done in about 5 minutes. Transfer the peppers to a pan. Put a small amount of oil on the tofu and put it to grill. Grind the peppers to a pulp with a hand blender (or whatever) and mix with sake and miso. Put on a very gentle heat to warm through – do not let it boil, or the goodness of the miso will disappear.

When the tofu is done, place on plate and pour sauce over – serves two, as part of a meal which included brown rice noodles and mixed oriental mushrooms braised in sake and soy sauce, sprinkled with yuzu (citron).

The sauce is a flavour explosion, and it was amusing to see the single drip of oil in the drip tray.

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