Tag Archives: Natto

Vegan Japanese Cuisine: Natto & Aburage Tofu

Tofu and natto are both made from soy beans and can be easily combined into vegan recipes!

Natto & Aburage Tofu!
If you have any problems with quantities, look at pics or experiment!

INGREDIENTS: For 2 people

-Abrage/deep-fried tofu: 1 standard pack/2 blocks
-Natto: 1/2 standard pack
-Natto tare/sauce/dresing (sold with pack): as appropriate
-Miso: 2 tablespoons
-Leek: 1/2 chopped
-Soy sauce: as appropriate

RECIPE:

-Sponge water the oil and humidity off the aburage with some kitchen apaper. Cut through as to be able to open and stuff the tofu. The best method is to cut at an angle as shown in above picture, leaving half closed. Actually, you had better experiment, although you must keep in mind that the tofu should not be completely cut!

-Add some chopped leeks and the tare/sauce to the natto and stir until sticky. Add remaing chopped leeks and stir well.

-Paste the inside of the tofu with miso. Use a spoon. Stuff each tofu block with half of the natto. Secure with a toothpick.

-Fry until tofu attains a nice toast colour. No need to use oil!
You can also grill inthe toaster!

-Cut to size of your preference or serve it whole. Provide soy sauce for more seasoning if needed.

-Aburage as sold packed in Japan, although you will find them freshly made at any good large supermarket here!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Natto, Tofu and Yam Fritters

Since Lou Ann at Oyster Culture has decided to run an article on natto (Japanese fermented beans), I thought that some recipes were in order!
Sorry for the small picture.

Here is a very simple recipe that vegans and vegeatarinas can re-arrange by replacing the egg!

Natto, tofu and yam fritters!

INGREDIENTS: For 2 people

-Tofu (solk tofu): 1 block/300~400 g
-Natto: 1 standar pack (more or less according to taste-Natto tare/natto dressing (usually sold together)
-Soy sauce: according to taste (experiment!)
-Yam/Yama imo: 5cm long piece/grated
-Egg: 1
-Leek (chopped): as much as you like!
-Rice powder or cornstarch: 3 tablespoons
-Salt, pepper, spices: according to preferences

RECIPE:

-Wrap the tofu in cellophane paper and heat in microwave oven for 2 minutes.
-In a large mortar, drop all ingredients and mix well.

-Add natto tare/natto dressing and soy sauce. Mix well.

-Heat deep-fry oil to 170 degrees Celsius.
Drop the fritter batter a large spoon at a time.

-Once it has reached a nice “fox” colour, take out of the oil. Serve on a dish lined with kitchen paper.

Serve with a sauce/dressing made with soy sauce, mustard and ponzu, or mustard, rice vinagar and ponzu.

Note that there endless possibilities with the recipe ingredients:
you can add or replace with shiso/perilla leaves, sesame seeds, hijiki/sweet seaweed, grated carrot and so on!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Vegan Japanese Cuisine: Gazpacho

Gazpacho is a world popular cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.

But sometimes vegans have some edifficulty in reproducing it according to their preferences.
Here is a simple Japanese version using natto and avocado that any vegans and vegetarians can enjoy!
Actually the Japanese believe that Gazpacho is beneficial to human skin!

Vegan Japanese Gazpacho

INGREDIENTS:

-Tomato juice: 1 standard can (of course you can/may prepare your own from organic tomatoes!)
-Natto: 1 standard pack: 50 g
-Avocado: 1 half (Jenn, asked me how to proceed to prevent avocado from chamging colour. Simple. sprinkleit with lemonjuice!)
-Garlic: 2 cloves
-Sesame oil: a little
-Salt and pepper to taste
-Optional spices (chili, nutmeg, etc.)
-Optional Vegetables (celery, coriander, etc.)

RECIPE:

-Cut avocado in pieces. Grate garlic.

-Mix the natto wll with a little sesame oil.

-In a large bowl pour the tomato juice and natto. Add salt, pepper and spices.

3- Heat the whole for 1 minute.

4. Let cool completely and leave in refrigerator.
Eat/drink chilled topped with some freshly cut greens.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

Please check the new postings at:
sake, shochu and sushi

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