Tag Archives: Soy Beans

Vegan Japanese Stew

Just about time I came back to my vegan and vegetarian (I’m not) friends with a recipe they can create in Japan or back home!

Vegan Japanese Stew!

INGREDIENTS: For 6 people

-Carrots: 2]
-Soy beans: 2 cups
-Konbu/seaweed (dry): 20 cm
-Sato Imo/taro: 7~
-Mirin/sweet sake: 1 cup
-Soy sauce (of your choice): 90 cc/ml

RECIPE:

Clean the sato imo/taro.

Peel the carrots.

Peel the sato imo/taro and clean under running cold water.

The soy beans should have been left to soak for a whole night before being boiled for 3 hours or until soft.

About time to slice those carrots!

Dice the carrots.

Drop the carrots and soy beans inside a large pot.

Break/cut the konbu/seaweed into large pieces.

Break again into small pieces. You will eat them!

Pour plenty of water.

Simmer over a small fire for 40 minutes.

Slice the sato imo/taro.

Cut in cubes.

Scoop out unwanted matters from the surface.

Add the cubed sato imo/taro.

Stir to mix.

Add mirin/sweet sake.

Add soy sauce.

Simmer until water disappears.

Continue simmering!

You are almost there!

Serve!

It can be served both hot or at room temperature. Great in bento!

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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, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento

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Zucchini and Potato in Soy Sauce Marinade

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As Lojol rightly said, zucchini is a very versatile vegetable that can be paired with all kinds of other ingredients.
Here is a simple recipe to illustrate:
Zucchini and Potato Soy Sauce Marinade!

INGREDIENTS: For 3~4 people
-Zucchini: 1 medium large, 200 g
-Potatoes: 2 small, 200 g
-Olive Oil (for frying)
-Salt and pepper: a little to taste
-EV Olive Oil: 1 large tablespoon
-Soy sauce: 2 large tablespoons

RECIPE:
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-Withe a vegetable peeler, peel small strips of zucchini skin for better pattern.
Cut Zucchini into 8 mm thick slices and again across to create “half moons”.
Peel skin off potatoes, cut in 8 mm thick slices and clean in clear cold water.

-Drain potatoes (don’t wipe them) and put them inside a heat-resistant bow. Cover bowl with cooking cellophane paper. Leave 4~4:30 minutes inside Microwave oven at 500W.

-Pour soy sauce and EV oil in another bowl and mix well with an electic whisk.

-Heat olive oil in a frying pan and fry zucchini over a fairly fire.

-When the zucchini has aattained a satisfying color on both sides, add potatoes. Fry for 1~2 minutes. Add a little salt (not much needed there) and asome pepper ( a little more might be welcome.
Mix and drop everything into the soy sauce-olive oil marinade while it is still hot.

-Turn over for time to time until it has completely cooled down.

-Serve with a few small tomato slices for better colour presentation!

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Non-Mayonnaise Avocado and Soy Beans Coleslaw

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Here is a simple coleslaw recipe that vegans, vegetarians and omnivores alike can enjoy in Summer:
Non-Mayonnaise Avocado and Soy Beans Coleslaw!

INGREDIENTS: For 4 people
-Cabbage: 4~5 leaves
-Onion: half a large one, shredded, washed in cold water and drained before usage
-Avocado: 1 large
-Lemon Juice (or apple vinegar): 1 large Tablespoon
-Soybeans: 100 g. Boiled in water, cooled and drained (if uanavailable, can be replaced with any kinds of beans or chick peas)
-Salt and Pepper: to taste

RECIPE:
Cut the cabbage in vey thin strips (chopped). Drop into a large bowl. add a little salt. Mix and little while.
As explained above, mince onion, washi in clear cold water and drain thoroughly to take off the onion acidity.

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Once the cabbage has become softer, mix with onion, cut avocado and lemon juice. Mix the whole, crushing/mashing the avocado in at the same time.

Once mixed to you liking, add soy beans and check taste. Rectify if necessary.

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Note: Put chopped onion inside a stocking-style fined netting piece. Keeping it close with your hand, dip it in cold clear water for a while, then take out and press water out. If you do it stongly enough, no need to waste kitchen paper!
Careful about the amount of salt added to the cabbage. Too much and the cabbage will become soggy. If there is too much salt, watch it with clean cold water. The cabbage will taste and feel better if still a little crunchy.
Serve inside a half avocado “skin” (keep some sprinkled with a little lemon juice and securely closed inside a Tuperware box in side the fridge until usage).

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