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.
I’ve been bashing on at the cookbook in fits and starts, and today have added a couple more recipes. I’ve been experimenting with using parsnip to replace burdock, because the quality of burdock available here is awful. This recipe, based very loosely on a beef fried with burdock recipe, was particularly successful:
Saute shiitake and parsnip
1 small, ideally long and thin, parsnip
1 large shiitake mushroom
2 tsp mirin
2 tsp sake
2 tsp shōyu
Scrub parsnip. Cut off shavings, like sharpening a pencil with a knife (this is easier if you put the parsnip flat on your chopping board and, surprisingly, use a large knife). Alternatively cut into julienne strips.
Heat the oil in a large saucepan or frying pan, add the parsnips and fry them while you cut the mushroom up into julienne strips. Add the mushroom to the pan and continue to fry for a minute or so. Add the mirin, sake and shōyu mixture and simmer until the parsnip is just tender – probably only another minute at most, depending on the size of the pieces.
Notes: This recipe is based on one that originally featured burdock. If you are able to get hold of a nice, fresh burdock root, this will need about a 20cm length and will take slightly longer to cook. Either fresh or dried shiitake can be used, as can any mushroom with a strong flavour.
This is based on a traditional German recipe, and I had it tonight along with bratkartoffeln and nut roast.
3 small parsnips
3 mediumish carrots
1 cup (250ml) dark beer – I used a Czech dark lager
vegan margarine and a splash of olive oil, for frying
1 tsp maple syrup
salt, if you must
Slice the root veg on the diagonal to give long thin slices. Melt the marge in a frying pan and add olive oil. When hot, add the vegetables and the beer. Cover and cook slowly, stirring occasionally, until the veg are done. In the meantime, take the remaining half bottle of beer, pour into a glass and drink. Add the maple syrup (and the salt, if using), mix well and turn the heat up to evaporate the remaining beer and caramelise the syrup a bit. Serve –there’s enough for at least four as a side dish.