🍱 Japan Sector: Vegan Ops

Ingredients

• 3–4 medium (12 g) dried shiitake mushrooms
• medium piece (4 x 3 in / 10 x 8 cm / 8 g) kombu (dried kelp)
• 1 tsp sesame oil
• 1 spring onion chopped
• 1 clove garlic crushed or minced
• 1/2 in (1 cm) fresh ginger minced or grated
• 2 tsp shoyu (soy sauce)
• 4 cups (1000 ml) boiling hot water
• 1/2 tsp sea salt

Method

1. Heat sesame oil in a large pot on medium heat.
2. Add chopped spring onion, garlic, and ginger. Fry, stirring constantly, until richly aromatic, about 1 min.
3. Add shoyu, boiling hot water, and salt. Return to simmer and turn off heat.
4. Add dried shiitake mushrooms and kombu.
5. Cover and let sit for 1–2 hrs.
6. Strain broth into a jar or sealable container. Keep shiitakes and kombu for other recipes, or discard.
7. Use broth immediately, or store in the fridge for up to 5 days.

Ingredients

• 8 medium (25 g) dried shiitake mushrooms
• 4 cups (1000 ml) boiling hot water
• 2 tsp shoyu (soy sauce)
• 1/2 tsp sea salt

Method

1. Add dried shiitake mushrooms to a medium pot and cover with boiling hot water.
2. Cover and let sit for 1–2 hrs.
3. Remove soaked shiitake mushrooms and squeeze to expel broth. Transfer them to a bowl to use later for other recipes, e.g. Shiitake (page 125).
4. Stir shoyu and salt into broth.
5. Strain broth into a jar or sealable container.
6. Use broth immediately, or store in the fridge for up to 5 days.

Ingredients

• 1/2 in (1 cm) fresh ginger peeled, finely grated
• 1 tsp mandarin or orange zest
• 1 Tbs (10 g) white sesame seeds
• 1 Tbs (10 g) black sesame seeds
• 2 tsp (6 g) hemp seeds or white poppy seeds
• 1 tsp (1 g) dried sansho or green Szechuan peppercorns
• 1/2 sheet (1.5 g) yaki nori (roasted seaweed)
• 3 Tbs (15 g) gochugaru (Korean ground red chili)

Method

1. Grate the ginger and zest the mandarin or orange. Put both on a small dish and let them dry out in a warm place for 2–5 days. Alternatively, heat an oven to 325° F / 165° C / level 3. Turn off heat and let grated ginger and mandarin or orange zest dry in the oven for 6–8 hrs.
2. Heat a small pan on medium heat. Add white and black sesame seeds, hemp or poppy seeds, and dried sansho or Szechuan peppercorns. Lightly roast them for 2–3 min, stirring frequently. Remove from heat. Let cool for 5–10 min.
3. Tear the yaki nori into small pieces. Alternatively cut into small pieces with scissors.
4. Add all ingredients (including gochugaru, dried grated ginger, and mandarin or orange zest) to a grinder, blender, or small food processor. Pulse repeatedly until mixture is moderately ground.
5. Transfer to a jar or airtight container. Store in a cool, dry place away from heat and light for up to 3 months.
6. Use as a garnish and seasoning for Nigiri, Onigiri, Ramen, rice bowls, noodle dishes, etc.

Ingredients

• 3 Tbs (25 g) white sesame seeds
• 1 Tbs (8 g) black sesame seeds
• 1 1/2 sheets (4 g) yaki nori (roasted seaweed)
• 1 tsp sea salt

Method

1. Heat white and black sesame seeds in a small pan on medium high heat until lightly roasted and aromatic, stirring often, about 2–3 min. Do not burn the seeds! Remove from heat immediately if they start smoking.
2. Transfer roasted sesame seeds to a small bowl and let cool for 5–10 minutes.
3. Tear yaki nori into small pieces. Alternatively, cut into small pieces with scissors.
4. Add roasted sesame seeds, yaki nori pieces, and salt to a grinder, blender, or small food processor. Pulse several times to coarsely grind.
5. Transfer to a jar or airtight container. Store in a cool, dry place away from heat and light for up to 3 months.
6. Use as a garnish and seasoning for Onigiri, Okonomiyaki (pages 131 & 133), Ramen, rice bowls, noodle dishes, vegetables, etc. **Variations:** Fancy: Add 1–2 Tbs dried shallots or onions, 1 Tbs nutritional yeast flakes, and 1 tsp raw sugar. Gomashio: Omit yaki nori and just coarsely grind sesame seeds and combine with sea salt.

Ingredients

• 1 spring onion chopped
• 2 cloves garlic chopped
• 3/4 in (2 cm) fresh ginger chopped
• 2/3 cup (160 ml) vegetable oil
• 2 Tbs sesame oil
• 2 Tbs gochugaru (Korean ground red chili)
• 1–2 Tbs sesame seeds
• 1/2 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp Szechuan peppercorns
• 3–4 cloves
• 1 tsp sea salt

Method

1. Heat vegetable oil and sesame oil in a small pot on medium low heat. The oil is hot enough when a small piece of garlic or ginger sizzles immediately. Do not let the oil burn or smoke – remove it from heat immediately if it does!
2. Add chopped spring onion, garlic, and ginger. Turn off heat. Let sit for 10 min.
3. Add gochugaru (ground red chili), sesame seeds, cinnamon stick, black peppercorns, Szechuan peppercorns, cloves, and salt to a sturdy, sealable glass jar.
4. Carefully transfer the heated oil to the jar, along with the chopped ingredients. Alternatively, strain the oil through a metal mesh sieve into the jar with spices, and discard chopped onion, garlic, and ginger.
5. Stir carefully with a wooden chopstick. Cover loosely and let cool completely, about 2 hrs.
6. Close properly and store in the fridge for up to 3 months. Stir gently before use.
7. Serve with Gyoza (page 141), Ramen, rice bowls, noodle dishes, etc.

Ingredients

• 2–3 small (125 g) plum/roma tomatoes chopped
• or 12–15 small (125 g) cherry tomatoes
• 1 small (100 g) apple peeled, chopped
• 1 1/4 cups (300 ml) water
• 1 Tbs tomato paste
• 1 Tbs sake optional
• 2 tsp tamarind paste optional
• 1/3 cup (65 g) raw sugar
• 2 spring onions finely chopped
• 2 cloves garlic finely chopped
• 1/4 tsp black pepper ground
• 1/8 tsp cinnamon ground
• 1/8 tsp nutmeg ground
• 1 bay leaf
• 1 black cardamom pod optional
• 1/2 tsp sea salt more as needed
• 2 tsp vegetable oil
• 1/4 cup (60 ml) shoyu (soy sauce)
• 2 tsp dark soy sauce
• 1/4 cup (60 ml) rice vinegar
• 2 Tbs lemon juice
• 1/3 cup (80 ml) water
• 1 Tbs corn starch

Method

1. Add chopped tomatoes, apple, and 1 1/4 cups (300 ml) water to a blender or food processor. Blend on high until very smooth, 30–60 sec.
2. Heat vegetable oil in a medium pot on medium heat.
3. Add chopped onions and garlic. Fry until aromatic, stirring constantly, about 1–2 min.
4. Add blended tomatoes and apple. Stir in shoyu, dark soy sauce, rice vinegar, lemon juice, tomato paste, sake and tamarind paste (if using), sugar, ground black pepper, cinnamon, nutmeg, bay leaf, black cardamom pod (if using), and salt.
5. Bring to simmer, stirring constantly. Reduce to medium low heat. Simmer until sauce thickens and darkens, stirring regularly, 15–20 min. Remove and discard bay leaf and cardamom pod.
6. Carefully pour the sauce through a strainer into another pot and discard the solids. Return the strained sauce to simmer in the new pot on medium low heat.
7. In a small bowl, whisk 1/3 cup (80 ml) water and corn starch. Stir this into simmering sauce.
8. Continue to simmer until sauce has thickened, stirring constantly, 2–3 min. Remove from heat.
9. Adjust salt to taste.
10. Transfer to a squeeze bottle, sealable container, or jar. Store in the fridge for up to 2–3 weeks.
11. Use for Okonomiyaki (pages 131 & 133), Katsu (page 159), Tofu Katsu (page 157), Katsu Sando (page 151), and Yaki Soba Pan (page 185). **Variations:** Quick Tonkatsu Sauce: In a measuring cup, whisk 3 Tbs tomato paste, 2 Tbs shoyu (soy sauce), 3–4 Tbs sugar, 2 Tbs lemon juice, 1 Tbs rice vinegar, 2 tsp dark soy sauce, 1 tsp tamarind paste, and a pinch of ground cinnamon and nutmeg. Add 1–2 Tbs hot water, if needed. Makes about 1/2 cup (120 ml).

Ingredients

• 7 oz (200 g) silken tofu or soft tofu
• 2 Tbs rice vinegar
• 1 Tbs lemon juice more as needed
• 2 tsp rice syrup or raw sugar more as needed
• 1 tsp dijon mustard
• 1 Tbs sesame oil
• 1 tsp sea salt more as needed
• 1/3 cup + 2 Tbs (110 ml) vegetable oil more as needed

Method

1. Add tofu, rice vinegar, lemon juice, rice syrup or sugar, mustard, sesame oil, and salt to a blender or small food processor.
2. Blend on low speed until mostly smooth, gradually increasing speed and stopping occasionally to scrape down the sides with a spatula.
3. Continue to blend on medium to high speed and slowly drizzle in vegetable oil.
4. Continue to blend until very smooth and airy, adding slightly more oil if needed.
5. Adjust lemon juice, rice syrup or sugar, and salt to taste.
6. Transfer to a squeeze bottle, jar, or sealable container. Keep in the fridge for up to 2 weeks. **Variations:** Spicy Garlic Mayo: Add and blend with 1–2 cloves finely chopped garlic, 1/2 tsp ground red chili, 1/2 tsp ground paprika, and 1/4 tsp ground turmeric. Adjust salt and sweetness as needed.

Ingredients

• 3/4 cup (180 ml) shoyu (soy sauce)
• 2 Tbs raw sugar
• 2 Tbs lemon juice
• 1 Tbs lime juice
• 1 tsp rice vinegar

Method

1. Add all ingredients to a small pot. Bring to simmer on low heat. Simmer, stirring constantly, until sugar has dissolved, 2–3 min. Remove from heat. Let cool.
2. Transfer to a sealed container and store in the fridge for up to 2 months. **Variations:** Other citrus: Ponzu is traditionally made with yuzu, a Japanese citrus fruit. In addition to (or in place of) lemon and lime juice, experiment with grapefruit, orange, and/or mandarin juice.

Ingredients

• 1/2 cup (120 ml) Dashi (page 41)
• 2 Tbs shoyu (soy sauce)
• 2–3 Tbs mirin or raw sugar
• 3/4 in (2 cm) fresh ginger
• 2 in (5 cm) daikon radish
• or 2 small radishes

Method

1. In a small pot, bring Dashi, shoyu, and mirin or sugar to a gentle simmer on low heat.
2. Simmer, stirring regularly until sugar is dissolved (if using), about 2–3 min. Remove from heat and set aside until ready to serve.
3. Peel and finely grate ginger and daikon or radishes. Alternatively mince both with a knife after peeling.
4. Portion dipping sauce, as well as grated ginger and radish into separate small bowls.
5. Serve with Tempura (page 137) and Agedashi Dofu (page 135).

Ingredients

• 4–5 large slices (120 g) white bread

Method

1. Cut off and discard crusts from bread slices.
2. Arrange bread slices on a baking tray and let dry for about 24 hrs. If you’re in a hurry, toast bread slices and leave them out for 1–2 hrs.
3. Break 1 or 2 dried bread slices into smaller pieces and add them to a blender or food processor. Pulse repeatedly until you have moderately small, flaky, uniformly-sized bread crumbs. Don’t over process them. Repeat for other slices.
4. Transfer breadcrumbs to a jar or other sealable container. Keeps 2 months in a cool, dry place, e.g. pantry or kitchen shelf.
5. Use for Katsu (page 159), Tofu Katsu (page 157), and Kare Pan (page 149). TSUKEMONO & SARADA # Tsukemono & Sarada

Method

1. 5 oz (100 g) fresh young ginger 1/4 small (25 g) beet (beetroot) peeled, chopped 1/3 cup + 1 Tbs (100 ml) water 1/4 cup (60 ml) rice vinegar 1/4 cup (50 g) raw sugar 2 tsp sea salt
2. Peel ginger and slice it into thin (1/8 in / 3 mm thick) slices. Cut these slices again to form thin matchsticks.
3. Bring water to boil in a small pot. Add peeled, chopped beet. Simmer on low for 2 min. Remove from heat. Let sit for 10 min.
4. Remove the beet pieces.
5. Add rice vinegar, sugar, and salt to the red-tinted water. Return to simmer and stir until the sugar and salt have dissolved, about 1–2 min.
6. Add sliced ginger matchsticks and return to simmer. Simmer on low, stirring frequently, 2–3 min.
7. Turn off heat. Let cool for 1–2 hrs.
8. Pour everything into a jar and seal it. Transfer to fridge and marinate for 2–3 days. Keeps in the fridge for 2–3 months.
9. Use as a garnish for Okonomiyaki (pages 131 & 133), Ramen, Kare Raisu (page 147), and Yaki Soba Pan (page 185).

Method

1. 5 oz (100 g) fresh young ginger 1/3 cup + 1 Tbs (100 ml) water 1/4 cup (60 ml) rice vinegar 1/4 cup (50 g) raw sugar 2 tsp sea salt
2. Peel ginger and slice it along the grain into very thin slices using either a very sharp knife, vegetable peeler, or mandolin.
3. Bring the water, rice vinegar, sugar, and salt to boil in a small pot on medium low heat. Simmer and stir until the sugar and salt have dissolved, 1–2 min.
4. Add the thinly sliced ginger and return to simmer. Simmer on low until the ginger slices start to soften, stirring frequently, about 3–5 min.
5. Turn off heat. Let cool for 1–2 hrs.
6. Pour everything into a small jar and seal it. Transfer to fridge and marinate for 2–3 days. Keeps in the fridge for 2–3 months.
7. Use as a topping and garnish for Onigiri, Ramen, noodle and rice dishes, etc.

Ingredients

• 1/2 large (275 g) daikon radish
• 1/2 red chili sliced, seeded optional
• 2/3 cup (160 ml) water
• 1/3 cup (80 ml) rice vinegar
• 1/3 cup (70 g) raw sugar
• 2 tsp (10 g) sea salt
• 1/4 tsp turmeric ground

Method

1. Peel daikon radish and cut in quarters lengthwise. Cut each quarter in half.
2. Add water, rice vinegar, sugar, salt, and ground turmeric to a medium pot on medium heat. Bring to boil and simmer, stirring constantly, until sugar and salt are dissolved.
3. Stir in cut daikon pieces and sliced red chili (if using). Simmer on low heat stirring regularly for 5 min. Remove from heat. Let cool.
4. Transfer everything to a sealable container. Marinate in the fridge for 2–3 days. Keeps in the fridge for 3–4 weeks.
5. Use for Gari Takuan Onigiri (page 83) and as topping and garnish for Bento, Ramen, rice bowls, and other noodle and rice dishes.

Ingredients

• 1 1/2 cups (200 g) bamboo shoots
• 1 clove garlic crushed or minced
• 1/2 tsp gochugaru (Korean ground red chili) optional
• 1 small (3 g) dried shiitake mushroom
• small piece (2 x 2 in / 5 x 5 cm / 3 g) kombu (dried kelp)
• 2 tsp sesame oil
• 3/4 cup (180 ml) water
• 2 Tbs shoyu (soy sauce)
• 1 Tbs sake optional
• 1 Tbs mirin optional
• 1 Tbs raw sugar
• 1 Tbs rice vinegar
• 3/4 tsp sea salt

Method

1. If using fresh bamboo shoots, rinse, peel and chop them and cook them in a pot of simmering water until soft, about 40–60 min. If using pre-cooked bamboo shoots (e.g. from a jar or can), simply drain and rinse them.
2. Heat sesame oil in a small pot on medium heat.
3. Add garlic and gochugaru (if using). Fry until richly aromatic, stirring constantly, 30–60 sec.
4. Add water. Bring to boil and turn off heat.
5. Add dried shiitake mushroom and kombu. Cover and let sit for 1–2 hrs.
6. Remove shiitake and kombu. Keep them for other recipes or discard.
7. Add drained bamboo shoots, shoyu, sake and mirin (if using), sugar, rice vinegar, and salt.
8. Bring to boil and simmer on low heat for 10 min. Remove from heat. Let sit until cooled.
9. Transfer bamboo shoots and liquid to a sealable jar. Marinate in the fridge for 2–3 days. Keeps in the fridge for 3–4 weeks.
10. Use as a topping and garnish for Bento, Ramen, rice bowls, and other noodle and rice dishes.

Ingredients

• 1 small head (16 oz / 450 g) napa cabbage
• 1 spring onion chopped
• 1–2 cloves garlic crushed or grated
• 3/4 in (2 cm) fresh ginger minced or grated
• 3–4 tsp (8–10 g) gochugaru (Korean ground red chili)
• or 2–3 tsp red chili ground (see Notes below)
• 2 tsp (10 g) sea salt
• 2 tsp (10 g) raw sugar
• 1 tsp shoyu (soy sauce)
• 1 tsp lemon juice
• small piece (2 x 2 in / 5 x 5 cm / 3 g) kombu (dried kelp)

Method

1. Rinse and chop napa cabbage. Add to a large mixing bowl.
2. Add chopped spring onion, garlic, and ginger.
3. Add gochugaru or ground red chili, salt, sugar, shoyu, and lemon juice.
4. Combine all ingredients well and massage thoroughly with your hands. Be sure to wash and rinse your hands well to remove the chili!
5. Place several small plates or saucers directly on top of the mix to weigh it down and press out liquid. Cover with a dish towel.
6. After 30–60 min, combine and mix ingredients again. Weight and cover it again. Let sit for 1–2 hours so more liquid is expelled.
7. Transfer all ingredients and the expelled liquid to a large jar.
8. Add kombu. Pack it in well and press it down firmly with a large spoon or spatula. Make sure all solids are covered with the red liquid.
9. Put the lid on the jar – but do NOT seal it tightly! During the fermentation process, gas will build up and bubble in the jar. Exploding kimchi is not fun!
10. Keep in a warm place for several days to ferment – away from open windows and cold drafts. Depending on temperature and how intense a flavor you want, ferment for 2 to 10 days, checking on it (opening and then loosely re-sealing it) once or twice a day.
11. Close properly and transfer to the fridge. Keeps for 3–4 weeks. **Notes:** You can reduce or substitute ground red chili (or even ground paprika) for Korean gochugaru, and experiment with other types of cabbage – but taste and results will vary significantly! For best results, use gochugaru (Korean ground red chili) and napa (Chinese) cabbage.

Ingredients

• 1/2 small head (200 g) napa cabbage
• 1 large (150 g) carrot peeled
• 3/4 tsp sea salt
• 2 tsp rice vinegar or lemon juice
• 2 tsp mirin or raw sugar
• 2 tsp shoyu (soy sauce)
• 1 tsp sesame oil
• 1 Tbs sesame seeds lightly roasted

Method

1. Rinse and chop napa cabbage.
2. Slice carrot into long, thin strips with a knife, vegetable peeler, or mandolin.
3. Add chopped cabbage and sliced carrot to a large mixing bowl. Add salt. Combine well and massage with your hands. Cover and let sit for 1–2 hrs.
4. Drain and discard the liquid.
5. Add rice vinegar or lemon juice, mirin or sugar, shoyu, and sesame oil. Combine well.
6. Cover and chill for 30–60 min or longer before serving.
7. Garnish with roasted sesame seeds. **Variations:** Spicy: Add 1–2 tsp gochugaru (Korean ground red chili) along with salt. Cabbage: For more crunch, use savoy or green cabbage instead of napa cabbage. Soak chopped cabbage in ice cold water for 10 min, then drain well before salting.

Ingredients

• 4 Tbs (14 g) wakame (dried kelp)
• 2 Tbs mirin or rice syrup
• 1 Tbs shoyu (soy sauce)
• 1 Tbs rice vinegar
• 1 Tbs lemon juice
• 2 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp sea salt
• 2 tsp sesame seeds lightly roasted

Method

1. Soak dried wakame in a bowl of cold water for 20–30 min.
2. Drain soaked wakame and press out extra moisture.
3. Slice drained wakame into very thin strips.
4. In a bowl, whisk mirin or rice syrup, shoyu, rice vinegar, lemon juice, sesame oil, sugar, and salt.
5. Add sliced wakame strips. Combine well.
6. Cover and chill for 30–60 min or longer.
7. Before serving, combine gently. Portion onto plates or bowls. Garnish with sesame seeds. **Variations:** Wakame Kyuri Sarada: Add 1 small (100 g) cucumber, peeled and thinly sliced. Adjust salt as needed. Spicy: Add 1/4 tsp Shichimi Togarashi (page 43) or 1 small sliced, seeded red chili.

Ingredients

• 3 medium (300 g) mini cucumbers chopped or sliced
• 1 tsp sea salt
• 1 tsp gochugaru (Korean ground red chili) optional
• 1 Tbs rice vinegar
• 2 tsp mirin or raw sugar
• 2 tsp shoyu (soy sauce)
• 1 tsp sesame oil
• 1 tsp sesame seeds lightly roasted

Method

1. Combine chopped or sliced cucumbers and salt in a mixing bowl. Let sit for 5 min.
2. Drain and discard liquid.
3. Add gochugaru (if using), rice vinegar, mirin or sugar, shoyu, and sesame oil to a small bowl. Whisk until smooth.
4. Add whisked ingredients to the mixing bowl with cucumbers. Combine well.
5. Cover and chill for 30–60 min or longer.
6. Before serving, combine gently. Portion onto plates or bowls. Garnish with sesame seeds. **Variations:** Garlic & ginger: Add 1 clove crushed garlic and/or 1/2 in (1 cm) fresh, grated ginger.

Ingredients

• 35–40 small (350 g) cherry tomatoes chopped
• or 4 medium (350 g) plum/roma tomatoes chopped
• 1 spring onion finely chopped optional
• 2 tsp shoyu (soy sauce)
• 1 tsp rice vinegar
• 1 tsp lemon juice
• 1 tsp mirin or raw sugar
• 1 tsp sesame oil
• 1/4 tsp sea salt
• 1 tsp white sesame seeds lightly roasted

Method

1. Whisk shoyu, rice vinegar, lemon juice, mirin or sugar, sesame oil, and salt in a mixing bowl.
2. Add chopped tomatoes and spring onion (if using) and combine well.
3. Cover and chill for 30–60 min or longer.
4. Before serving, combine gently. Portion onto plates or bowls. Garnish with sesame seeds.

Ingredients

• 3–4 (500 g) medium potatoes peeled, chopped
• 1–2 spring onions chopped
• 1–2 tsp hijiki or wakame (dried kelp)
• 2 Tbs Mayo vegan mayonnaise (page 51)
• 1 Tbs rice vinegar
• 1 Tbs lemon juice
• 2 tsp sesame oil
• 1 tsp shoyu (soy sauce)
• 1/2 tsp raw sugar
• 3/4 tsp sea salt more as needed

Method

1. Cover chopped potatoes with water in a medium pot. Bring to boil, reduce heat to low. Cover and cook potatoes until soft, about 20 min.
2. Drain and discard water. Rinse cooked potatoes in running cold water.
3. Add chopped spring onions to a bowl of cold water. Soak for 10 min. Drain and discard water.
4. Soak dried hijiki or wakame in a bowl of cold water for 15 min. Drain and discard water.
5. If using wakame, chop into thin strips.
6. Add cooked potatoes, spring onions, and drained hijiki or wakame to a large bowl.
7. Add Mayo, rice vinegar, lemon juice, sesame oil, shoyu, sugar, and salt. Add any additional ingredients (see Variations below), if desired. Combine well.
8. Cover and chill for 30–60 min or longer.
9. Before serving, combine gently. **Variations:** Spicy garlic: Add 1 or 2 cloves grated garlic and 1/2 to 1 tsp gochugaru (Korean ground red chili). Pickled ginger: Add 2 tsp chopped Benishoga (page 57). Soy mince: In a separate bowl, cover 1/2 cup (30 g) soy mince (TVP) with boiling water. Soak 10 min. Drain and discard water. For all variations, adjust mayonnaise, soy sauce, and salt as needed.

Ingredients

• 1 spring onion very finely chopped
• or 1 small shallot very finely chopped
• 3/4 in (2 cm) fresh ginger grated or minced
• 3 Tbs shoyu (soy sauce) more as needed
• 3 Tbs rice vinegar more as needed
• 2 Tbs mirin or rice syrup more as needed
• 1 Tbs raw sugar
• 1 Tbs vegetable oil
• 1 Tbs sesame oil
• 2 tsp sesame seeds lightly roasted

Method

1. Add all ingredients to a sealable jar. Close well and shake to mix. Alternatively add all ingredients to a blender or small food processor and blend until mostly smooth (10–20 sec), then transfer to a sealable jar.
2. If desired, add slightly more shoyu, rice vinegar, mirin or rice syrup.
3. Use as a salad dressing, dip for vegetables, or for rice bowls and cold noodle dishes.
4. Store in the fridge for up to 2 weeks.

Ingredients

• 1/2 cup (60 g) sesame seeds lightly roasted
• 3 Tbs Mayo vegan mayonnaise (page 51)
• 1/4 cup (60 ml) shoyu (soy sauce) more as needed
• 3 Tbs rice vinegar more as needed
• 2 Tbs lemon juice more as needed
• 2 Tbs raw sugar more as needed
• 2 Tbs vegetable oil
• 2 Tbs sesame oil
• 1–2 Tbs water more as needed

Method

1. Add all ingredients to a blender or small food processor.
2. Blend on increasing speed until smooth, about 60–90 sec, stopping occasionally to scrape down the sides of the blender with a spatula.
3. Add slightly more shoyu, rice vinegar, lemon juice, sugar, or water as desired to adjust taste and consistency.
4. Transfer to a jar or sealable container.
5. Use as a dressing for salads, rice bowls, cold noodles, and as a dip for vegetables.
6. Store in the fridge for up to 2 weeks. # Onigiri & Nigiri

Ingredients

• 2 1/2 cups (450 g) Gohan steamed rice (page 99)
• 1 Tbs vegetable oil
• 2 Tbs shoyu (soy sauce)
• 1 Tbs mirin or sugar
• 1/2 tsp sea salt
• 1/2 tsp corn starch optional
• 2 tsp shoyu (soy sauce)
• 1 tsp mirin or rice syrup
• 1/4 sheet yaki nori (roasted seaweed) optional

Method

1. Add Gohan steamed rice to a large bowl. Add 2 Tbs shoyu, 1 Tbs mirin or sugar, and salt. Working from the sides, gently turn the rice and combine with a rice paddle or large wooden spoon.
2. Lay out a baking paper or silicone baking mat on the counter.
3. Separate the seasoned rice mixture into 4 equal parts.
4. By hand: Wet your hands (so rice will not stick to them) and form balls with 2/3 cup (110 g) seasoned rice. Form each into a flattened triangle, pressing firmly so it will stay together, but not smashing rice grains. Plastic wrap: Wrap up 2/3 cup (110 g) seasoned rice in plastic wrap, twist it closed, press firmly on sides and form into a ball, and then shape it into a flattened triangle. Onigiri form: Wet an onigiri form (so the rice will not stick), pack it with 2/3 cup (110 g) seasoned rice and form it into a pressed, flattened triangle.
5. Arrange the formed rice triangles on the baking paper or silicone baking mat.
6. Optionally, use a small sieve to lightly dust the top and bottom of rice triangles with corn starch. This will prevent cracking, help them stay together, and makes a crispy, crunchy outside.
7. Set up a small bowl with vegetable oil.
8. In a second bowl, whisk 2 tsp shoyu and 1 tsp mirin or rice syrup.
9. Heat a frying pan or wok on medium heat.
10. Brush rice triangles with vegetable oil and transfer them to the hot pan.
11. Brush rice triangles with oil and shoyu mixture. Fry on both sides until crispy and browned, brushing rice triangles with more oil and shoyu mixture several times and turning occasionally with a spatula, about 3–5 min per side. Remove from heat.
12. If using, cut yaki nori into 4 strips about 4 x 1 in (10 x 3 cm). Wrap and gently press a cut nori strip around one side of each rice triangle, applying a small dab of water if needed to help it stick. **Variations:** Miso: Also whisk 1 tsp red miso paste into shoyu and mirin (or rice syrup) mixture. Furikake: Combine 1 Tbs Furikake (page 45) and 1 Tbs roasted sesame seeds with steamed rice along with shoyu, mirin or sugar, and salt before forming the rice balls.

Ingredients

• 1 medium large (120 g) carrot
• 1/4 cup (60 ml) water
• 1 Tbs shoyu (soy sauce)
• 1 Tbs mirin or rice syrup
• 1 Tbs sake
• 2 tsp rice vinegar or lemon juice
• 1 tsp sesame oil
• 1 tsp (1 g) wakame (dried kelp) ground
• 2 cups (360 g) Sumeshi seasoned rice (page 98)
• sesame seeds lightly roasted

Method

1. Peel carrot and cut into sections about 2 in (5 cm) long.
2. With a sharp knife or mandolin cut carrot pieces into 6 thin slices about 1/8 in (2 mm) thick.
3. Bring water to boil in a small pot. Add carrot slices. Cover and steam on medium low until mostly soft, 5–8 min. Remove from heat. Drain and discard water.
4. Combine shoyu, mirin or rice syrup, sake, rice vinegar or lemon juice, sesame oil, and ground wakame in a sealable container. Arrange steamed carrot slices in the marinade. Cover and chill for 2 hrs or overnight.
5. With damp hands make an oval shape with about 1/3 cup (60 g) Sumeshi seasoned rice. Press it firmly to form a rounded slab.
6. Drape a marinated carrot slice over the rice slab. Continue for remaining pieces.
7. Garnish with roasted sesame seeds.

Method

1. 5 oz (100 g) firm tofu 2 tsp vegetable oil 1/4 tsp turmeric ground 1 tsp lemon juice 1 tsp mirin or rice syrup 1/8 tsp sea salt 1/8 tsp kala namak (black salt) 2 cups (360 g) Sumeshi seasoned rice (page 98) 1/8 sheet yaki nori (roasted seaweed)
2. Cut tofu into 4 rectangular slabs about 1/2 in (1 cm) thick.
3. Heat vegetable oil in a small pan on medium heat.
4. Add tofu slabs and sprinkle with ground turmeric. Fry tofu until lightly crispy and browned on both sides, turning occasionally, 3–4 min.
5. Sprinkle lemon juice, mirin or rice syrup, salt, and kala namak over frying tofu slabs. Continue to fry, turning frequently, for another 1–2 min. Remove from heat. Transfer to a plate and let cool.
6. Cut yaki nori in 4 long strips about 1/2 in (1 cm) wide.
7. With damp hands make an oval shape with about 1/2 cup (90 g) Sumeshi seasoned rice. Press it firmly to form a rounded slab.
8. Arrange a fried tofu slice on the rice slab.
9. Wrap with a yaki nori strip, using a small dab of water to seal it on the underside.
10. Continue for remaining pieces.

Ingredients

• 2 1/2 cups (450 g) Sumeshi seasoned rice (page 98)
• 10–12 pieces Inari-age (sweet, fried tofu pockets)
• 1–2 tsp sesame seeds lightly roasted

Method

1. Remove Inari-age (fried tofu pockets) from seasoning liquid and transfer to a bowl.
2. Cover tofu pockets with hot water, then drain and discard the hot water. This will remove the excess oil and make the tofu pockets easier to separate, open, and stuff.
3. Wet your hands and form a small rice ball with Sumeshi seasoned rice. Carefully peel open a tofu skin and stuff the tofu pocket. Fold it closed or leave it open, as desired. Continue for all pieces.
4. Arrange the stuffed Inari pieces on a plate.
5. Garnish with roasted sesame seeds and serve.

Ingredients

• 2 cups (400 g) Japanese short-grain rice (Japonica)
• small piece (2 x 2 in / 5 x 5 cm / 3 g) kombu (dried kelp) optional
• 2 cups (480 ml) water
• 1 Tbs sake optional
• 3–4 Tbs rice vinegar
• 1–2 Tbs mirin or raw sugar
• 1–2 tsp sea salt

Method

1. Rinse and drain rice thoroughly. (See Notes below)
2. Add rice to a heavy pot (with tight-fitting lid) or rice cooker along with kombu (if using), 2 cups (480 ml) fresh water, and sake (if using). Let rice soak for 20–30 min.
3. If using a pot on the stove: Bring water to boil on medium heat, immediately reduce heat to low, and cover the pot tightly. Cook undisturbed for 12–15 min. Turn off heat (do not uncover). Let it sit for 10–15 min. If using a rice cooker: Close the lid and start a program for short-grain rice. After it finishes, leave it closed and let it sit for 10–15 min.
4. Uncover cooked rice, remove the kombu (if using), and let steam escape. Traditionally, the rice is transferred to a large bowl, board, or tray, spread out with a rice paddle, fanned to cool, and seasoned. I usually just let the rice cool (5–10 min) uncovered, fan it briefly, and season it directly in the pot or rice cooker, as follows.
5. In a bowl, whisk rice vinegar, mirin or sugar, and salt until mostly dissolved. Pour this mixture over the cooked rice. Working from the sides, gently fold it in with a rice paddle or large wooden spoon.
6. Cover rice with a clean dish towel until ready to use. **Notes:** Rinsing: Always rinse rice thoroughly before cooking to remove the starch. Rinse it in a fine-mesh strainer (sieve) with running cold water for 2–3 min. Next, add rice to a large bowl or pot and cover it with cold water. Stir it several times with your fingers. Using the strainer, drain and repeat this process with fresh water until the water is mostly clear – usually 4–5 times. Rice: If you cannot locate Japanese short-grain rice (e.g. Japonica, koshihikari), Arborio (“risotto”) rice is a reasonable substitute. I don’t recommend substituting with other types of rice, especially long-grain rice. You can prepare or serve Japanese dishes with plain, basmati, and jasmine rice – however, the taste and texture will be quite different. For a healthful twist, short-grain brown rice can be used for Onigiri, Nigiri, Donburi (rice bowls), and other dishes. Adjust water and seasoning amounts accordingly. Vinegar: I use Japanese rice vinegar (e.g. komezu) and do not recommend substituting with other vinegars – the flavors are too strong. If you simply cannot get rice vinegar, use 1–2 Tbs (clear) apple vinegar – with no more than 5% acidity. (see In the Kitchen for more information) Seasoning: For most types of sushi – including nigiri (hand-formed) and maki (rolls), I usually season with the larger measurements of rice vinegar, mirin or sugar, and salt. For donburi (rice bowls) and onigiri (rice balls), I season with less. Experiment and find your way.

Ingredients

• 7 oz (200 g) firm tofu crumbled
• 1/3 cup + 1 Tbs (45 g) chickpea flour (besan)
• 3 Tbs (25 g) tapioca starch
• 2 Tbs (20 g) corn starch
• 1 Tbs nutritional yeast flakes
• 1 Tbs mirin or raw sugar
• 1 tsp raw sugar
• 1 tsp baking powder
• 1/2 tsp turmeric ground
• 1/8 tsp black pepper ground
• 1/2 tsp kala namak (black salt)
• 3/4 tsp sea salt
• 3/4 cup + 1 Tbs (200 ml) Dashi (page 41)
• 2 tsp shoyu (soy sauce)
• 2 tsp rice vinegar
• 1 Tbs lemon juice
• 2 Tbs vegetable oil
• 3 Tbs sesame oil for frying

Method

1. Add crumbled tofu, chickpea flour, tapioca starch, corn starch, nutritional yeast flakes, mirin or sugar, sugar, baking powder, ground turmeric, black pepper, kala namak, and salt to a blender.
2. Add Dashi, shoyu, rice vinegar, lemon juice, and vegetable oil.
3. Pulse several times and then blend until smooth, about 60–90 sec, stopping occasionally to scrape down the sides of the blender with a spatula.
4. Heat a tamagoyaki pan or small non-stick frying pan on medium high heat. Drizzle about 1 tsp sesame oil in the pan.
5. Pour enough batter in the pan to fill it about 1/4 in (6 mm) thick. After bubbles form and the surface is firm, about 1–2 min, gently peel up one end of the pancake with a spatula and roll it up across the pan.
6. With the rolled pancake at the edge of the pan, drizzle another 1 tsp sesame oil in the pan and then fill the pan again with 1/4 in (6 mm) of batter.
7. After bubbles form and the surface is firm again, roll up the first rolled pancake in the new pancake and move the double-layer pancake roll to the middle of the pan. Continue to cook the roll, turning and pressing it gently with a spatula occasionally, until the inside is cooked and firm. Be careful not to overcook and brown the outside – if the surface of your rolls is getting too brown, turn down the heat slightly.
8. Transfer the cooked roll to a cutting board, cover with a dish towel, and continue for the others until the batter is finished. Ideally let them cool for 10–15 min before cutting.
9. Slice each roll into 5 or 6 pieces, arrange on plates, and serve. **Variations:** Tamago Nigiri: Instead of making rolls, pour batter to form omelettes about 1/2 in (1 cm) thick. Fry for 2–3 min on each side until firm, turning carefully after bubbles form. Cut into wide strips and arrange on rice slabs instead of fried tofu slices. (see page 95)

Ingredients

• 11 oz (300 g) silken tofu or soft tofu chilled
• 1 spring onion finely sliced
• 2 in (5 cm) fresh ginger finely grated
• 2–3 Tbs Ponzu (page 52) or shoyu (soy sauce)

Method

1. Cut chilled tofu into slabs and arrange on small plates.
2. Garnish with sliced spring onion and grated ginger. Drizzle with Ponzu or shoyu.
3. Alternatively, portion spring onion, grated ginger, and Ponzu or shoyu into small bowls and arrange aside tofu for serving. **Variations:** Extras: Additionally garnish and serve with Shichimi Togarashi (page 43), Furikake (page 45), Kimchi (page 65), Takuan (page 61), sliced avocado, and/or roasted sesame seeds.

Ingredients

• 3–4 cups (200 g) fresh baby spinach
• 2 Tbs water
• 1/4 tsp sea salt
• 1/2 cup (120 ml) Dashi (page 41)
• 1 Tbs shoyu (soy sauce)
• 1 Tbs mirin or rice syrup
• 1 tsp lemon juice
• 1 tsp sesame seeds lightly roasted

Method

1. Heat a small pot on medium heat. Add spinach, water, and salt.
2. Cover and steam just until spinach is wilted, about 3–4 min.
3. Rinse spinach in cold water. Drain well and press out extra moisture. Set aside.
4. Add Dashi, shoyu, mirin or rice syrup, and lemon juice to a small pot and bring to boil. Simmer on low 1 min. Remove from heat. Let cool.
5. Add steamed, drained spinach to a bowl or sealable container. Cover with cooled broth. Chill for 1–2 hours or overnight.
6. Garnish with lightly roasted sesame seeds and serve. **Variations:** Horenso Goma-ae: Whisk 1–2 Tbs sesame paste into simmering broth. Let cool. Adjust soy sauce and lemon juice to taste. Combine with steamed spinach and chill.

Ingredients

• 3–4 medium (300 g) long, thin Asian/Japanese eggplants (aubergines)
• or 1 medium (300 g) eggplant (aubergine)
• 2 Tbs (45 g) red miso paste
• 2 1/2 Tbs (30 g) raw sugar
• 2 Tbs vegetable oil
• 1 Tbs mirin optional
• 2 tsp sake optional
• 2 Tbs sesame oil
• 2–3 tsp sesame seeds lightly roasted

Method

1. Preheat oven to 400° F / 200° C / level 6.
2. Cut long, thin eggplants (aubergines) in half lengthwise or into round slices about 1/2 in (12 mm) thick. If using a larger eggplant, cut it into round slices or lengthwise slabs about 1/2 in (12 mm) thick.
3. Soak eggplant halves or slices in a large bowl of cold water for 10 min.
4. Heat a small pot on medium low heat. Add miso paste, sugar, vegetable oil, mirin, and sake (if using). Whisk until smooth and sugar is melted, 2–3 min. Remove from heat. Set aside.
5. Drain, rinse, and dry eggplant halves or slices.
6. Brush eggplant halves or slices on both sides with sesame oil and arrange them on a baking tray lined with baking paper or a silicone baking mat, facing down if using halves.
7. Transfer to the oven and bake on the top rack until tender, 25–40 min. The flesh should be browned and skins shriveled. If the slices or halves are thick, the baking time may need to be increased.
8. Flip the eggplant halves or slices. Using a spoon or brush, generously coat the flesh with miso glaze.
9. Bake until the glaze is bubbly and caramelized, about 5–8 min. Be careful not to burn the glaze!
10. Remove from the oven. Let cool for 10 min.
11. Garnish with sesame seeds and serve.

Ingredients

• 4–6 stalks (200 g) asparagus (white or green)
• 1 medium (250 g) avocado
• 1 tsp lemon juice
• 1/2 tsp sea salt
• 1 Tbs sesame oil
• 2 tsp shoyu (soy sauce)
• 2 tsp lemon juice
• 2 tsp mirin or rice syrup
• 2 tsp sake optional
• 1/2 tsp sea salt

Method

1. Trim asparagus stalks, discarding the woody ends. If using white asparagus, use a vegetable peeler to remove the thick outer layer of the stalks as needed. Chop stalks into 2 in (5 cm) pieces.
2. Cut avocado in half. Remove and discard pit and peels.
3. Cut avocado halves in large chunks and add to a bowl with 1 tsp lemon juice. Combine well. Cover and set aside.
4. Bring a medium pot of water to a rapid boil. Stir in 1/2 tsp salt.
5. Add asparagus pieces and cook just until they begin to soften, 5–8 min. Drain and rinse asparagus in cold water.
6. Heat a medium frying pan or wok on medium high heat. Add sesame oil.
7. Add blanched asparagus pieces. Fry until lightly browned, stirring often, 2–3 min.
8. Add avocado chunks and continue to fry, stirring gently, for 1–2 min.
9. Add shoyu, 2 tsp lemon juice, mirin or rice syrup, sake (if using), and 1/2 tsp salt. Mix well.
10. Continue to fry until asparagus and avocado are browned and tender – but not too soft, 2–3 min. Remove from heat.
11. Portion in bowls and serve.

Ingredients

• 2 cups (250 g) green beans
• 1 1/2 Tbs white sesame seeds
• 1 Tbs black sesame seeds
• 1 Tbs sesame oil
• 2 tsp shoyu (soy sauce)
• 2 tsp mirin or raw sugar
• 1/2 tsp sea salt

Method

1. Cut off and discard the tips of green beans. Cut into 2 in (5 cm) pieces. Set aside.
2. Heat a small pan on medium heat.
3. Add white and black sesame seeds. Lightly roast, stirring often, about 1–2 min. Remove from heat and transfer to a bowl. Set aside to cool.
4. Coarsely grind the roasted sesame seeds in a grinder by pulsing just a few times, or by hand with a mortar and pestle. Set aside.
5. Bring a medium pot of water to a rapid boil.
6. Add cut green beans and blanch for 90 sec. Drain and discard hot water. Rinse beans under running cold water for 30 sec. Drain well.
7. Heat sesame oil in a large frying pan or wok on medium high heat.
8. Add green beans. Stir in shoyu, mirin or sugar, and salt. Fry, stirring often, until lightly scorched, about 3–4 min. Remove from heat.
9. Add ground sesame seeds and combine well. Serve.

Ingredients

• 2 medium (400 g) sweet potatoes
• small piece (2 x 2 in / 5 x 5 cm / 3 g) kombu (dried kelp)
• 2 cups (480 ml) water
• 1/2 tsp sea salt
• 1 Tbs sesame oil
• 2 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs sake
• 2 tsp sesame seeds lightly roasted

Method

1. Peel and chop sweet potatoes in large chunks.
2. Add chopped sweet potatoes, kombu, water, and salt to a small pot. Bring to boil.
3. Cover and cook sweet potatoes on medium heat just until they begin to soften, about 5–7 min. Remove from heat. Drain and discard cooking water and kombu.
4. Heat sesame oil in a large frying pan or wok on medium high heat.
5. Add cooked sweet potato chunks. Fry, stirring regularly, until browned, 2–3 min.
6. Add shoyu, mirin or sugar, and sake. Continue to fry, stirring regularly, until sweet potatoes are tender and lightly scorched, another 2–3 min. Remove from heat.
7. Garnish with roasted sesame seeds and serve.

Ingredients

• 3–4 cups (350 g) Brussels sprouts
• 2 Tbs water more as needed
• 1 Tbs vegetable oil
• 1 tsp sesame oil
• 1/4 cup (60 ml) orange juice
• 1 tsp orange zest more for garnish
• 1 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 2 tsp rice vinegar or lemon juice
• 2 tsp raw sugar
• 2 tsp corn starch
• 1/4 tsp sea salt

Method

1. Rinse Brussels sprouts, cut off stems, and remove outer leaves. Cut each in half.
2. Heat vegetable oil and sesame oil in a large pan or wok on medium high heat.
3. Add Brussels sprouts and 2 Tbs water. Steam-fry them partially covered until they begin to soften and are lightly scorched, stirring occasionally, about 4–7 min.
4. In a bowl, whisk orange juice, orange zest, shoyu, mirin or sugar, rice vinegar or lemon juice, sugar, corn starch, and salt.
5. Move the Brussels sprouts to the side of the pan. Pour the whisked mixture next to the vegetables. Once it starts to simmer and thicken, stir to combine and coat the sprouts.
6. Continue to cook, stirring constantly, until the sauce is reduced and the sprouts are tender, but still have some bite, another 3–5 min. Remove from heat.
7. Portion on plates or in bowls, garnish with some orange zest, and serve.

Ingredients

• 2 cups (250 g) broccoli or broccoli rabe
• 1 Tbs red miso paste
• 1 Tbs shoyu (soy sauce)
• 1 Tbs rice vinegar or lemon juice
• 1 Tbs mirin or rice syrup
• 2 tsp raw sugar
• 1 tsp corn starch
• 1 Tbs water
• 1 Tbs vegetable oil
• 1 tsp sesame oil
• 2 tsp sesame seeds lightly roasted

Method

1. Chop or separate broccoli or broccoli rabe into small florets or bunches.
2. Heat vegetable oil and sesame oil in a large pan or wok on medium high heat.
3. Add broccoli or broccoli rabe. Sauté, partially covered, just until vegetables start to soften, stirring often, 3–5 min. Sprinkle a bit of water as needed onto the cooking vegetables to create steam and speed things up.
4. In a bowl, whisk miso paste, shoyu, rice vinegar or lemon juice, mirin or rice syrup, sugar, corn starch, and water.
5. Move vegetables to the side of the pan. Pour the whisked mixture next to them. Once it starts to simmer and thicken, stir to combine.
6. Continue to cook, stirring constantly, just until vegetables are glazed with thickened sauce, about 1–2 min. Remove from heat.
7. Garnish with roasted sesame seeds and serve.

**2 to 4 portions / time 30 min**

Ingredients

• 1/2 small pumpkin (350 g) peeled, chopped
• 3/4 in (2 cm) fresh ginger minced
• 1 1/4 cups (300 ml) Dashi (page 41)
• 2 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs sake optional
• 1 tsp lemon juice
• 1 tsp sugar
• 1/4 tsp sea salt

Method

1. Heat Dashi in a medium pot on medium heat.
2. Stir in shoyu, mirin or sugar, sake (if using), lemon juice, sugar, and salt. Bring to boil.
3. Add chopped pumpkin and ginger. Return to boil.
4. Simmer partially covered on low heat until pumpkin is tender, stirring often, about 15–25 min.
5. Portion pumpkin and broth into small bowls and serve.

Ingredients

• 2 medium (200 g) parsnips
• 1 Tbs sesame oil
• 2 Tbs water more as needed
• 1 Tbs shoyu (soy sauce)
• 2 Tbs mirin or rice syrup
• 1 Tbs sake optional
• 2 tsp rice vinegar
• 1 tsp sugar
• 1/4 tsp sea salt more as needed

Method

1. Peel and slice parsnips and cut into 1/4 in (6 mm) thick matchsticks.
2. Heat sesame oil in a wok on medium high heat.
3. Add parsnip matchsticks and 2 Tbs water. Mix well and cover.
4. Steam-fry parsnips, stirring occasionally, until they begin to soften and brown, adding small amounts of water as needed, 4–7 min.
5. In a bowl, whisk shoyu, mirin or rice syrup, sake (if using), and rice vinegar. Stir this mixture into the wok with the parsnips. Stir in sugar and salt.
6. Continue to fry, stirring often, until parsnips are lightly scorched and crispy, but soft inside, another 3–6 min. Remove from heat.
7. Adjust salt to taste. Serve. **Variations:** Kinpira Gobo: Substitute an equal amount of peeled, thinly sliced burdock root and carrot for parsnips.

Ingredients

• 8 medium (25 g) dried shiitake mushrooms
• or 8 medium (150 g) fresh shiitake mushrooms
• 2 tsp vegetable oil
• 1 tsp sesame oil
• 1 Tbs shoyu (soy sauce)
• 1 Tbs mirin or rice syrup
• 2 tsp sake optional
• 1 tsp white sesame seeds lightly roasted

Method

1. If using dried shiitake mushrooms, follow recipe for Shiitake Dashi (page 41) to soak mushrooms and make broth. Alternately, add dried shiitake mushrooms to a bowl and cover with boiling water. Soak for 30 min. Remove soaked mushrooms, squeeze to expel broth, and transfer to a cutting board. Save broth for other recipes, or discard.
2. Chop soaked or fresh shiitake mushrooms in strips, removing and discarding tough stems.
3. Heat vegetable oil and sesame oil in a small frying pan or wok on medium high heat.
4. Add chopped mushrooms. Fry until aromatic and lightly browned, stirring constantly for 2–4 min.
5. Add shoyu, mirin or rice syrup, and sake (if using). Continue to stir-fry for another 1–2 min. Remove from heat. Cover.
6. Garnish with roasted sesame seeds and serve.

Ingredients

• 2–3 medium (100 g) king oyster mushrooms
• 2 cups (100 g) shimeji mushrooms
• 1 cup (50 g) enoki mushrooms
• 1 spring onion chopped
• 2 cloves garlic minced or crushed
• 1/2 in (1 cm) fresh ginger minced
• 2 Tbs shoyu (soy sauce)
• 2 tsp rice vinegar
• 2 tsp mirin or raw sugar
• 2 tsp sake optional
• 1 tsp corn starch
• Shichimi Togarashi (page 43)
• 1 Tbs vegetable oil
• 2 tsp sesame oil

Method

1. Slice king oyster mushrooms. Remove and discard any rough stem ends of shimeji and enoki mushrooms and separate them into small bunches. (If using white or brown mushrooms as in the Variations below, chop or slice them).
2. Heat vegetable oil and sesame oil in a large pan or wok on medium high heat.
3. Add spring onion white ends, garlic, and ginger. Fry, stirring constantly, until richly aromatic, about 1–2 min.
4. Add sliced king oyster mushrooms and shimeji mushrooms. Fry, stirring constantly, until mushrooms are lightly browned and begin to soften, about 3–5 min.
5. Whisk shoyu, rice vinegar, mirin or sugar, sake (if using), and corn starch in a bowl.
6. Add whisked mixture to frying mushrooms. Combine well. Bring to simmer while stirring.
7. Stir in enoki mushrooms.
8. Cook on medium heat, stirring regularly, until mushrooms are softened and lightly scorched, and the liquid has thickened and reduced, another 2–4 min. Remove from heat.
9. Stir in chopped spring onion greens.
10. Garnish with Shichimi Togarashi and serve. **Variations:** Mushrooms: Substitute 4–5 cups (250 g) white or brown mushrooms, or other mushrooms, as desired. IZAKAYA & AGEMONO # Izakaya & Agemono

Ingredients

• 5 oz (150 g) quick-cooking noodles
• 3 cups (180 g) white cabbage
• 2–3 medium (100 g) king oyster mushrooms
• or 2 cups (100 g) enoki mushrooms
• **batter:**
• 2–3 Tbs sesame oil for frying
• **for garnish:**
• 1/2 cup (65 g) flour (all-purpose/ type 550)
• 1 Tbs (8 g) chickpea flour (besan)
• 1 Tbs (8 g) corn starch
• 1/4 tsp turmeric ground
• 1/2 tsp sea salt
• 1/4 tsp baking powder
• 2/3 cup (160 ml) Dashi (page 41)
• or 2/3 cup (160 ml) water + 1 tsp shoyu (soy sauce)
• 2 tsp vegetable oil
• 4–6 Tbs Tonkatsu Sauce (page 49)
• 2–3 Tbs Furikake (page 45)
• 2–3 Tbs spring onion greens chopped
• 2–3 Tbs Benishoga pickled ginger (page 57)
• 2–3 tsp sesame seeds lightly roasted

Method

1. Cover quick-cooking noodles with boiling water in a pot. Cover and let sit for 10 min. Drain well.
2. Shred or chop cabbage into thin strips with a mandolin or a large, sharp knife.
3. If using king oyster mushrooms, cut into slices about 1/4 in (6 mm) thick. If using enoki mushrooms, separate into two or three bunches, removing and discarding tough ends.
4. Combine flour, chickpea flour, corn starch, ground turmeric, salt, and baking powder in a large mixing bowl. Add Dashi or water + soy sauce, and vegetable oil. Whisk mostly smooth. Do not overmix.
5. Heat a small frying pan on medium heat. Drizzle 2 tsp sesame oil in the pan.
6. Pour about 1/4 cup batter in the center of the hot pan. Tilt the pan so the batter spreads out in a circle.
7. Spread a layer of shredded or chopped cabbage generously over the pancake. Arrange a large handful of drained noodles on top of the cabbage. Press down on noodles lightly with a spatula.
8. Drizzle another 1/4 cup batter over the noodles and cabbage. Cover and cook until cabbage begins to soften, 3–5 min. Occasionally lift up the edges of the pancake with a spatula to check that it’s not burning. Adjust heat accordingly.
9. With a large spatula, carefully turn the pancake over. Drizzle another 2 tsp sesame oil in the pan around the pancake and tilt to spread the oil. Press down lightly again with the spatula. Cover and cook until the pancake is mostly firm, another 3–5 min. Transfer the Okonomiyaki to a plate. Repeat for remaining Okonomiyaki.
10. Add a drizzle of sesame oil to the hot pan. Fry mushrooms until browned on both sides, about 3–5 min.
11. Spread a layer of Tonkatsu Sauce generously on the cooked Okonomiyaki. Garnish generously with Furikake. Arrange fried mushrooms on top. Garnish with spring onion greens, Benishoga, and roasted sesame seeds. Serve. **Variations:** Mushrooms: Substitute white or brown mushrooms for king oyster or enoki mushrooms.

Ingredients

• 4 cups (250 g) white cabbage
• 2–3 medium (100 g) king oyster mushrooms
• or 6–8 medium (100 g) mushrooms
• **batter:**
• 4–6 tsp sesame oil for frying
• **for garnish:**
• 7 oz (200 g) soft tofu
• 1/2 cup (60 g) flour (all-purpose / type 550)
• 1/2 cup (60 g) chickpea flour (besan)
• 3 Tbs (25 g) tapioca starch
• 1 Tbs nutritional yeast flakes optional
• 1 tsp baking powder
• 1/2 tsp turmeric ground
• 1/8 tsp black pepper ground
• 3/4 tsp raw sugar
• 3/4 tsp sea salt
• 1 Tbs vegetable oil
• 1 tsp rice vinegar
• 1 1/4 cups (300 ml) Dashi (page 41)
• or 1 1/4 cups (300 ml) water + 1 tsp shoyu (soy sauce)
• 4–6 Tbs Tonkatsu Sauce (page 49)
• 2–3 Tbs Mayo vegan mayonnaise (page 51)
• 2–3 Tbs Furikake (page 45)
• 2–3 Tbs spring onion greens chopped
• 2–3 Tbs Benishoga pickled ginger (page 57)
• 2–3 tsp sesame seeds lightly roasted

Method

1. Shred or chop cabbage into thin strips with a mandolin or a large, sharp knife.
2. Cut mushrooms into slices about 1/4 in (6 mm) thick.
3. Combine all batter ingredients in a blender and blend until smooth.
4. Pour blended batter into a large mixing bowl and add shredded cabbage. Combine well.
5. Heat a small frying pan on medium heat. Drizzle 1 tsp sesame oil in the pan.
6. Arrange several mushroom slices in the pan.
7. Carefully spoon cabbage and batter mixture into the pan and spread it flat about 1 in (3 cm) thick.
8. Drizzle another 1 tsp sesame oil around the pancake and tilt the pan so it goes around the edges.
9. Cook, partially covered, until the surface of the pancake is firm, about 5–8 min. Gently lift up the edges with a spatula to check that the underside is not burning. Adjust heat accordingly.
10. Carefully flip the pancake and continue to cook it another 4–7 min until firm. When a knife slips into the pancake and comes out mostly clean, it’s done.
11. Transfer to a plate and cover with a clean dish towel. Continue to cook other pancakes. Ideally, let cool for 5–10 min to firm up before garnishing and serving.
12. Garnish each with Tonkatsu Sauce, Mayo, Furikake, chopped spring onion greens, Benishoga, and roasted sesame seeds. Serve. **Variations:** Cabbage & Spinach: Substitute 3–4 cups (200 g) chopped napa cabbage and 1 cup (60 g) spinach for white cabbage. Bacon: Substitute 6 to 9 slices vegan bacon for mushrooms.

Ingredients

• 14 oz (400 g) silken tofu or soft tofu
• 1/4 cup (30 g) corn starch
• vegetable oil for frying
• Ten Tsuyu (page 52)
• fresh ginger grated
• fresh daikon radish grated

Method

1. Cut tofu into 1 in (3 cm) cubes and set them on a dish towel.
2. Add corn starch to a large bowl. Add cut tofu cubes to the bowl. Combine to coat them thoroughly.
3. Heat vegetable oil for frying about 2 in (5 cm) deep in a medium pot on medium high heat. Oil temperature should be about 355° F (180° C).
4. Gently shake excess corn starch off of 8 to 10 cubes and add them carefully to the hot oil.
5. Fry cubes until golden brown and crispy, turning regular with chopsticks, 3–5 min. Transfer them to a plate or bowl as they finish. Repeat with another round of cubes until done. Check and adjust the oil temperature as needed while frying.
6. Portion fried tofu cubes in bowls or on small plates.
7. Cover generously with Ten Tsuyu, garnish with grated ginger and daikon radish. Serve.

Ingredients

• 1 cup (75 g) broccoli
• 1 medium (75 g) carrot
• 3–4 medium (75 g) mushrooms
• 1 medium (75 g) onion
• 1 1/4 cups (160 g) flour (all-purpose / type 405)
• 1 1/4 cups (300 ml) ice cold water
• vegetable oil for frying
• 1 Tbs sesame oil
• Ten Tsuyu (page 52)
• fresh ginger grated
• fresh daikon radish grated

Method

1. Chop broccoli into small florets. Peel and slice carrot. Chop mushrooms into thick slices. Peel and chop onion into large rings or pieces.
2. Heat vegetable oil for frying about 3–4 in (8–10 cm) deep in a medium pot on medium high heat. Add sesame oil. Prepare batter while the oil is heating.
3. Add flour to a large bowl. Add ice cold water. Using 4 chopsticks held together, gently stir the batter briefly – only 20–30 sec. Do not overmix the batter – small lumps of flour are fine!
4. When the oil is hot enough – about 355° F (180° C), dip several vegetable pieces in the batter and carefully transfer them to the hot oil. Don’t crowd the oil or the temperature will drop and they’ll soak up oil instead of frying quickly.
5. Fry tempura pieces until crispy and light golden brown, about 3–4 min.
6. As pieces finish frying, carefully drain and transfer them to a plate lined with paper towels to absorb excess oil. Continue for all pieces. Wait briefly between batches for the oil to heat back up.
7. Serve with Ten Tsuyu and grated ginger and daikon radish. **Variations:** Vegetables: Use any combination of 3 cups (300 g) chopped vegetables, including asparagus, squash, pumpkin, green beans, potatoes, sweet potatoes, okra, eggplant (aubergine), red or green pepper, etc. Tendon: Make tempura rice bowls by topping Gohan steamed rice (page 99) with Tempura pieces and Tenkasu (tempura bits). Garnish with spring onions, roasted sesame seeds, Furikake (page 45), and Shichimi Togarashi (page 43). Serve with Ten Tsuyu (page 52) along with grated fresh ginger and daikon radish. Tenkasu: Make tempura bits by dripping tempura batter carefully into the hot oil. Fry until golden brown and transfer bits with a slotted spoon to paper towels. Use tenkasu as garnish for Tendon, Kake Udon (Page 181), Ramen and other soups, and noodle dishes.

Ingredients

• 2 cups (100 g) large soy chunks (TVP)
• **marinade:**
• 3 cloves garlic minced or crushed
• 1 in (3 cm) fresh ginger minced
• 1 1/4 cups (300 ml) Dashi (page 41)
• 1/4 cup (60 ml) shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs rice vinegar
• 2 tsp sesame oil

Method

1. In a medium pot, cover soy chunks with boiling water. Cover and let sit 10 min. Drain and discard water. Rinse soaked chunks in cold water. Drain again and press to expel liquid.
2. Combine all marinade ingredients in a large bowl or sealable container.
3. Add drained soy chunks. Mix well.
4. Marinate for 2–4 hours or overnight, ideally stirring the mixture every few hours. **dry batter:**

• 1/3 cup (40 g) corn starch
• 3 Tbs sesame seeds
• 1 Tbs nutritional yeast flakes optional
• 1/2 tsp gochugaru (Korean ground red chili)
• or 1/2 tsp paprika (ground)
• 1/2 tsp black pepper ground
• 3/4 tsp sea salt
• vegetable oil for deep-frying

1. Combine dry batter ingredients in a large bowl.
2. Heat vegetable oil for frying about 2 in (5 cm) deep in a medium pot on medium high heat. Oil temperature should be about 355° F (180° C).
3. Gently squeeze marinated soy chunks to expel excess liquid.
4. Dredge several chunks in the dry batter mix and carefully transfer them to the hot oil. If it doesn’t begin to sizzle almost immediately, increase the heat.
5. Fry in small batches until pieces are deep golden brown, about 3–5 min.
6. As pieces finish frying, transfer them with a slotted spoon to a plate lined with paper towels.
7. Continue for all pieces.

Ingredients

• **hamburger patties:**
• 3/4 cup (45 g) soy mince (TVP)
• 7 oz (200 g) firm tofu crumbled
• 2 spring onions finely chopped
• 1/2 cup (25 g) Panko breadcrumbs (page 53)
• 2 Tbs corn starch
• 1 Tbs tomato paste
• 1 Tbs shoyu (soy sauce)
• 1 tsp dark soy sauce
• 2 tsp lemon juice
• 1/4 tsp black pepper ground
• 1/2 tsp paprika ground
• 1/2 tsp turmeric ground
• 1/2 tsp sea salt

Method

1. In a bowl, cover soy mince with boiling water. Cover and let sit 10 min. Drain and discard water. Press to remove excess liquid.
2. To a large bowl, add drained soy mince, crumbled tofu, chopped spring onions, Panko, corn starch, tomato paste, shoyu, dark soy sauce, lemon juice, ground black pepper, paprika, turmeric, and salt. Mix and mash with your hands until well combined.
3. Wet your hands and form 4 hamburger patties. Put them on a plate. Cover and set aside while making tomato sauce and cabbage. **tomato sauce:** **sautéed cabbage:**

• 10–12 (100 g) cherry tomatoes
• or 2 small (100 g) plum/roma tomatoes
• 1/3 cup (80 ml) water
• 1 clove garlic crushed or minced
• 1/2 in (1 cm) fresh ginger minced
• 1 Tbs vegetable oil
• 1 Tbs tomato paste
• 1 Tbs shoyu (soy sauce)
• 1 tsp dark soy sauce
• 2 tsp rice vinegar or lemon juice
• 2 tsp raw sugar
• 4 large cabbage leaves
• 2 Tbs water
• 1 tsp olive oil
• 1/8 tsp sea salt
• 2 Tbs vegetable oil for frying

1. In a blender, purée tomatoes with 1/3 cup (80 ml) water.
2. Heat 1 Tbs vegetable oil in a medium pot on medium heat.
3. Add garlic and ginger. Fry until richly aromatic, while stirring, about 1 min.
4. Add pureed tomatoes to pot, along with shoyu, dark soy sauce, rice vinegar or lemon juice, and sugar. Bring to simmer and reduce to medium low heat.
5. Simmer, stirring occasionally, until sauce has thickened and darkened, about 15–20 min. Remove from heat.
6. Add cabbage leaves, 2 Tbs water, olive oil, and salt to a medium pot. Cover and sauté on medium low heat until cabbage leaves are tender, 5–8 min. Remove from heat.
7. Heat 2 Tbs vegetable oil in a large frying pan on medium heat.
8. Fry hamburger patties until deep golden brown and firm, about 4–6 min per side, turning carefully.
9. Arrange sauteed cabbage leaves on plates, place a cooked hamburger on each, top generously with tomato sauce and serve.

Ingredients

• 7 oz (200 g) seitan
• 1 small (60 g) onion
• **marinade:**
• 2–3 cloves garlic crushed or minced
• 3/4 in (2 cm) fresh ginger minced
• 2 Tbs shoyu (soy sauce)
• 2 Tbs mirin or rice syrup
• 2 Tbs sake
• 1 Tbs raw sugar
• 1 Tbs rice vinegar
• 1 Tbs lemon juice
• 1 Tbs sesame oil
• Shichimi Togarashi (page 43) for garnish

Method

1. Drain and rinse seitan and chop into large chunks.
2. Peel and chop onion in large pieces.
3. Combine all marinade ingredients in a large bowl or sealable container.
4. Add chopped seitan chunks and combine well.
5. Cover and marinate 6 hrs or overnight, gently mixing every few hours.
6. Assemble the marinated seitan chunks and onion pieces on metal or wooden skewers. If using wooden skewers, soak them in water first to prevent them from burning when grilling.
7. Preheat oven to 425° F / 220° C / level 7.
8. Arrange assembled skewers on a baking tray lined with baking paper or a silicone baking mat. Brush skewers generously with marinade.
9. Roast on the top rack for 10 min. Turn the skewers over, brush them again with marinade, return them to oven top rack, and continue to grill until the seitan is lightly scorched and crispy outside but still soft and juicy inside, another 7–10 min.
10. Alternatively, grill the skewers on a grill over hot charcoal or a fire for 7–10 min, turning and brushing them with marinade every few minutes.
11. Garnish with Shichimi Togarashi and serve. **Variations:** Mushrooms: Substitute 8–10 medium (about 180 g) mushrooms for seitan. Yakitori-Don: Stir 1 Tbs corn starch into leftover marinade and simmer in a small pan while stirring until thickened, 2–3 min. Serve grilled skewers on a large bowl of rice, topped with thickened marinade.

Ingredients

• 2 medium (300 g) potatoes chopped
• 1 medium (135 g) carrot chopped
• 1 medium (100 g) onion chopped
• 3 cloves garlic crushed or minced
• 3/4 in (2 cm) fresh ginger minced
• 1 small (100 g) apple chopped
• 2 cups (480 ml) water
• 2 Tbs vegetable oil
• 8–10 curry leaves
• 1 Tbs cumin ground
• 1 Tbs coriander ground
• 1/2 tsp black pepper ground
• 1/2 tsp turmeric ground
• 1/4 tsp cinnamon ground
• 2 bay leaves
• 1 small black cardamom pod optional
• 1 red chili optional
• 1 Tbs tomato paste
• 1 Tbs peanut butter
• 3 Tbs shoyu (soy sauce)
• 1 tsp dark soy sauce
• 1 Tbs lemon juice or rice vinegar
• 1 Tbs sake optional
• 2 tsp raw sugar
• 1 tsp tamarind paste
• 1/2 tsp sea salt more as needed
• 1/4 cup (60 ml) hot water
• 2 Tbs vegan margarine
• 2 Tbs flour (all-purpose / type 550)
• 1 cup (125 g) green peas
• 5 cups (900 g) Gohan steamed rice (page 99)
• 2 Tbs Takuan pickled daikon (page 61) sliced
• 4 tsp Benishoga red pickled ginger (page 57)
• > **Extraction note:** The source text separates original step numbers (1., 2., 3.) from their instruction paragraphs; paragraphs below remain in extraction order.
• **Directions (original step numbering displaced):**
• Heat vegetable oil in a large pot on medium heat.
• Add chopped onion. Cook, partially covered, until onion begins to soften, stirring often, 5–8 min. Add garlic, ginger, curry leaves, ground cumin, coriander, black pepper, turmeric, cinnamon, bay leaves, black cardamon, and red chili (if using). Fry, stirring often, until richly aromatic, 2–3 min. 4. Add chopped potatoes and carrots. Stir to combine. 5. Cook partially covered until vegetables start to soften, 6–8 min, adding 1–2 Tbs water if needed, stirring often. 6. Blend chopped apple with 2 cups (480 ml) water until smooth. Gradually add this to vegetables in the large pot, stirring constantly. Bring to simmer and cook partially covered on medium low heat until vegetables are mostly soft, stirring regularly, 5–8 min. 7. In a bowl, whisk tomato paste, peanut butter, shoyu, dark soy sauce, lemon juice or rice vinegar, sake (if using), sugar, tamarind paste, salt, and 1/4 cup (60 ml) hot water. 8. Heat margarine in a small pot on medium low heat. Add flour and whisk until smooth.
• Cook, stirring constantly, 1–2 min. 9. Gradually pour whisked tomato mixture into the small pot with the flour mixture.
• Whisk until smooth. Return to simmer. Simmer on low, stirring constantly, for another 1–2 min. 10. Stir the thickened mixture into the large pot of vegetables. Return to simmer, stirring constantly. 11. Stir in green peas. 12. Return to simmer and continue to cook on low heat, stirring regularly, to desired consistency, adding some water and/or salt, as needed, 8–10 min. Remove from heat. Cover and let sit 10 min. 13. Portion on plates with Gohan steamed rice. Garnish with sliced Takuan and Benishoga.
• Variations:
• Katsu Kare: Top curry with sliced Tofu Katsu (page 157) or Katsu (page 159).

Ingredients

• **crunchy cabbage:**
• 2 cups (125 g) white cabbage
• 6–8 ice cubes
• 1 tsp sea salt

Method

1. Shred or slice cabbage very thinly with a mandolin or large, sharp knife.
2. Add shredded cabbage, ice cubes, and salt to a large bowl. Cover cabbage with cold water. Let soak for 10 minutes.
3. Thoroughly drain the shredded cabbage, discarding the ice cubes and water. **breaded cutlet sandwiches:**

• 2 Tofu Katsu (page 157) or Katsu (pages 159)
• or 2 vegan schnitzels (ready-made)
• 4 slices bread
• Mayo vegan mayonnaise (page 51)
• Tonkatsu Sauce (page 49)

1. Prepare Tofu Katsu or Katsu breaded cutlets or vegan schnitzels according to recipe or package instructions – e.g. fry them 4–6 min on each side until deep golden brown.
2. Toast bread slices.
3. Generously apply a layer of Mayo to two slices of toasted bread.
4. Place fried cutlets (or schnitzels) on toasted bread slices with mayo.
5. Top cutlets generously with crunchy cabbage (above) and Tonkatsu Sauce.
6. Top with toasted bread slices.
7. Cut sandwiches in half, if desired, and serve.

Ingredients

• 7 oz (200 g) seitan chopped
• 1 medium (100 g) onion chopped
• 3–4 cloves garlic crushed or minced
• 1 in (3 cm) fresh ginger minced
• 2 Tbs vegetable oil
• 2 tsp sesame oil
• 1/4 tsp black pepper ground
• 3 Tbs shoyu (soy sauce)
• 1 tsp dark soy sauce
• 2 Tbs rice vinegar
• 2 Tbs mirin or rice syrup
• 1 Tbs sake optional
• 2 tsp sugar
• 1 cup (240 ml) Dashi (page 41)
• 2 tsp corn starch
• 3 cups (540 g) Gohan steamed rice (page 99)
• **for garnish:**
• Kimchi (page 65)
• Shichimi Togarashi (page 43)
• 2 tsp sesame seeds lightly roasted
• spring onion greens finely chopped

Method

1. Heat vegetable oil and sesame oil in a large pan or wok on medium heat.
2. Add chopped onion. Fry until browned and softened, stirring regularly, 5–7 min.
3. Add garlic, ginger, and ground black pepper. Fry until richly aromatic, stirring constantly, another 2–3 min.
4. Add chopped seitan. Mix well. Continue to fry until seitan is browned, stirring often, 5–7 min.
5. In a bowl, whisk shoyu, dark soy sauce, rice vinegar, mirin or rice syrup, sake (if using), and sugar. Stir this into the sizzling seitan. Simmer, stirring often, another 4–5 min.
6. Whisk Dashi and corn starch in a bowl. Gradually stir this whisked mixture into the wok. Simmer until thickened, stirring often, 3–4 min.
7. Reduce heat to medium low and simmer, partially covered, stirring often, another 3–5 min. Remove from heat. Cover and let sit for 5–10 min.
8. Portion Gohan steamed rice into bowls and top generously with seitan and sauce.
9. Garnish with Kimchi, Shichimi Togarashi, roasted sesame seeds, and spring onion greens. **Variations:** Mushrooms: Add 3–4 medium (100 g) chopped mushrooms along with seitan. Adjust soy sauce and salt as needed.

Ingredients

• 7 oz (200 g) firm tofu crumbled
• 1 small (60 g) plum/roma tomato chopped
• 1 spring onion chopped
• 2 Tbs tapioca starch
• 1/4 tsp sea salt
• 1/4 tsp kala namak (black salt)
• 1 Tbs vegetable oil
• 1 Tbs sesame oil
• 3 cups (540 g) Gohan steamed rice (page 99)
• **for garnish:**
• 1/4 tsp black pepper ground
• 1/8 tsp asafoetida (hing) optional
• 3/4 tsp turmeric ground
• Furikake (page 45)
• Shichimi Togarashi (page 43)
• 1 Tbs shoyu (soy sauce)
• 1 Tbs lemon juice
• 1 Tbs mirin or raw sugar
• 1/3 cup (80 ml) Dashi (page 41)
• or 1/3 cup (80 ml) water

Method

1. Heat vegetable oil and sesame oil in a large pan or wok on medium heat.
2. Add chopped spring onion white ends, ground black pepper, and asafoetida (if using). Fry until richly aromatic and onion starts to soften, stirring regularly, 2–3 min.
3. Add crumbled tofu, chopped tomato, and ground turmeric. Mix well. Stir-fry until tofu is browned, 5–7 min.
4. In a bowl, whisk shoyu, lemon juice, mirin or sugar, Dashi or water. Stir this into frying tofu. Fry, stirring often, cooking off some of the liquid, another 3–5 min.
5. Sprinkle tapioca starch, salt, and kala namak over frying tofu. Combine well. Fry until thickened, stirring often, 2–3 min. Remove from heat.
6. Portion Gohan steamed rice into bowls. Top generously with fried, scrambled tofu.
7. Garnish with Furikake, Shichimi Togarashi, and chopped spring onion greens. Serve. **Variations:** Mushrooms: Add 3–4 medium (100 g) chopped mushrooms along with tofu. Adjust soy sauce and salt as needed.

Ingredients

• 14 oz (400 g) firm tofu
• 4 Tbs corn starch
• 2 Tbs nutritional yeast flakes
• 2 Tbs soy milk
• 2 Tbs lemon juice
• 2 Tbs shoyu (soy sauce)
• 1/2 cup (30 g) Panko breadcrumbs (page 53)
• 2–3 Tbs vegetable oil for frying

Method

1. Cut tofu into 4 large slabs about 3/4 in (2 cm) thick. Wrap slabs in a clean dish towel to remove excess moisture while setting up three wide bowls or deep plates:
2. In the first bowl, add 2 Tbs corn starch.
3. In the second bowl, add 2 Tbs of each: corn starch, nutritional yeast flakes, soy milk, lemon juice, and shoyu. Whisk until smooth.
4. In the third bowl, add Panko.
5. Heat vegetable oil in a large frying pan on medium heat.
6. Dust a tofu slab with corn starch on both sides, using your fingers to coat it evenly and brush the excess back into the bowl.
7. Dunk the dusted slab on both sides in the wet batter mixture.
8. Transfer the battered slab to the bowl with breadcrumbs. Flip it over a few times and press it down gently to coat it thoroughly.
9. Transfer the breadcrumb coated slab to the hot frying pan. Repeat for remaining tofu slabs.
10. Fry cutlets until golden brown, about 3–5 min per side. Partially cover the pan while doing so and carefully turn the cutlets every 2–3 min. Reduce heat if the breadcrumb coating darkens too quickly or starts to burn.
11. Serve with crunchy cabbage (page 151) and Tonkatsu Sauce (page 49), with Kare Raisu (page 147), or use for Katsu Sando (page 151).

Ingredients

• **tofu-seitan cutlets:**
• 14 oz (200 g) firm tofu
• 1/4 small (20 g) beet (beetroot) chopped
• 2 cloves garlic crushed or minced
• 1/4 cup (60 ml) Dashi (page 41) or water
• 2 Tbs lemon juice
• 2 Tbs shoyu (soy sauce)
• 3/4 cup (120 g) wheat gluten (seitan) flour
• 2 Tbs Panko breadcrumbs (page 53)
• 2 Tbs (20 g) corn starch
• 2 Tbs (10 g) nutritional yeast flakes
• 1/4 tsp black pepper ground
• 1 tsp sea salt

Method

1. Break tofu into pieces and add to a blender. Add chopped beet, garlic, Dashi or water, lemon juice, and shoyu. Blend smooth, stopping occasionally to scrap down the sides with a spatula.
2. In a large mixing bowl, combine gluten flour, Panko, corn starch, nutritional yeast flakes, ground black pepper, and salt.
3. Pour blended mixture into bowl with dry ingredients. Combine with a large spoon and knead with your hands, adding more breadcrumbs if the dough is too sticky.
4. Separate into 4 equal pieces and form balls. On baking paper or a clean surface, gently press the balls flat to form patties about 3/4 in (2 cm) thick. Cover with a dish towel and let sit for 30 min. **breadcrumb coating:**

• 1/2 cup (30 g) Panko breadcrumbs (page 53)
• 4 Tbs corn starch
• 3 Tbs soy milk
• 1 Tbs lemon juice
• 1 tsp shoyu (soy sauce)
• 2–3 Tbs vegetable oil for frying

1. Set up three wide bowls or deep plates: Add 3 Tbs corn starch to the first bowl.
2. Add remaining 1 Tbs corn starch, soy milk, lemon juice, and shoyu to the second. Whisk smooth.
3. Add 1/2 cup(30 g) Panko to the third bowl.
4. Heat vegetable oil in a large frying pan on medium heat.
5. Dust a cutlet patty with corn starch on both sides, using your fingers to coat it evenly and brush the excess back into the bowl.
6. Next, dunk the dusted patty on both sides in the wet batter mixture.
7. Transfer the battered patty to the bowl with Panko. Flip it over a few times and press it down gently to coat it thoroughly with breadcrumbs.
8. Transfer the coated patty to the hot frying pan and repeat for the remaining patties.
9. Fry cutlets until golden brown, about 4–6 min per side. Partially cover the pan while doing so and carefully turn the cutlets every 2–3 min. Reduce heat if the coating darkens quickly or starts to burn.
10. Serve with crunchy cabbage (page 151) and Tonkatsu Sauce (page 49), with Kare Raisu (page 147), or use for Katsu Sando (page 151). # Supu & Menrui

Ingredients

• 7 oz (100 g) tofu
• 1 spring onion thinly sliced
• 1 1/2 tsp (3 g) wakame (dried kelp)
• 3 1/3 cups (800 ml) Dashi (page 41)
• 2 1/2 Tbs white miso paste

Method

1. Cut tofu in small cubes.
2. Soak dried wakame in a bowl of cold water for 10 min. Drain and discard water.
3. Bring Dashi to boil in a large pot on medium low heat.
4. Add thinly sliced spring onion white ends, tofu cubes, and any added extras (see Variations below). Return to low boil and simmer, stirring frequently, 4–5 min.
5. Transfer about 1 cup of hot broth to a bowl. Add miso paste. Whisk until it dissolves in the broth. Pour this back into the pot.
6. Add drained wakame. Continue to simmer gently on low, stirring often, another 1–2 min. Remove from heat. Cover until ready to serve.
7. Portion soup into small bowls. Garnish with spring onion greens and serve. **Variations:** Vegetables: Along with tofu cubes, add 1 cup (45 g) chopped napa cabbage, 1/2 small (30 g) thinly sliced carrot, and 1/2 cup (25 g) shimeji mushrooms. Simmer until vegetables are tender, before adding miso paste and wakame.

Ingredients

• **roasted vegetables & soup:**
• **walnut-cashew cream:**
• 1/2 small (350 g) pumpkin (kabocha)
• 2 medium (250 g) parsnips
• 2 spring onions chopped
• 3 cloves garlic peeled
• 3/4 in (2 cm) fresh ginger chopped
• 3 Tbs vegetable oil
• 2 3/4 cups (650 ml) water more as needed
• 2 Tbs sake
• 1 Tbs mirin or raw sugar
• 2 tsp rice vinegar
• 2 tsp shoyu (soy sauce)
• 1 tsp sea salt more as needed
• 3 Tbs (30 g) cashews
• 3 Tbs (25 g) walnuts
• 1/3 cup (80 ml) water
• 1 tsp lemon juice
• 1/4 tsp sea salt
• **for garnish:**
• fresh parsley finely chopped
• 2 tsp black sesame seeds lightly roasted
• Shichimi Togarashi (page 43)

Method

1. Lightly roast cashews and walnuts in a small pan for 4–6 min on medium heat, stirring often.
2. Add roasted cashews and walnuts to a bowl and cover with boiling water. Soak for at least two hours. Drain and discard soaking water.
3. Add soaked cashews and walnuts, 1/3 cup (80 ml) water, lemon juice, and 1/4 tsp salt to a blender. Pulse several times and then blend smooth on high, about 1–2 min. Set aside.
4. Preheat oven to 425° F / 220° C / level 7.
5. Peel pumpkin and parsnips and chop into large pieces. If using kabocha or other thin-skinned pumpkin you may choose to leave the peels on.
6. Add chopped pumpkin and parsnips to a large bowl along with chopped spring onions, garlic, ginger, and vegetable oil. Combine well.
7. Spread all of this evenly on a large baking tray or casserole dish. Roast in the oven on the middle rack until soft and browned on the surface, about 35–45 min.
8. Add roasted vegetables and 2 3/4 cups (650 ml) water to a blender. Pulse several times then blend on high until smooth.
9. Pour blended mixture into a large pot. Bring to simmer on medium low heat, then stir in sake, mirin or sugar, rice vinegar, shoyu, and 1 tsp salt.
10. Return to simmer and cook for 5–8 min, stirring often, adding small amounts of water as desired, depending on desired consistency. Adjust salt to taste.
11. Portion hot soup into bowls. Drizzle generously with blended walnut-cashew cream.
12. Garnish with fresh parsley, roasted sesame seeds, and Shichimi Togarashi. Serve.

Ingredients

• 7 oz (200 g) firm tofu cut in slabs
• 2 cups (100 g) napa cabbage or bok choy chopped
• 1 medium (100 g) carrot thinly sliced
• 1 cup (50 g) shimeji mushrooms
• 1 cup (50 g) enoki mushrooms
• 2 spring onions chopped
• 2–3 cloves garlic minced or crushed
• 1 in (3 cm) fresh ginger minced
• 2 Tbs doenjang (soybean paste)
• 1 tsp tobanjan (chili bean paste)
• 2 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs sake optional
• 1 Tbs lemon juice
• 1 cup (240 ml) water
• 1 Tbs sesame oil
• 4 cups (1000 ml) water
• 1 piece (4 x 4 in / 10 x 10 cm / 6 g) kombu (dried kelp)
• 4 medium (12 g) dried shiitake mushrooms
• Shichimi Togarashi (page 43) optional
• Ponzu (page 52)
• Gohan steamed rice (page 99)

Method

1. Heat a medium large donabe, dutch oven, or casserole pot on medium heat.
2. Add sesame oil, chopped spring onion white ends, garlic, and ginger. Fry until richly aromatic, stirring constantly, 2–3 min.
3. Add 4 cups (1000 ml) water and bring to simmer. Turn off heat.
4. Add kombu and dried shiitake mushrooms. Cover and let sit 20–30 min. Remove and discard kombu.
5. In a bowl, whisk doenjang, tobanjan (if using), shoyu, mirin or sugar, sake (if using), lemon juice, and 1 cup (240 ml) water. Stir this into the warm broth.
6. Bring broth to simmer again and reduce to medium low heat.
7. Add tofu, chopped cabbage or bok choy, carrot, and shimeji mushrooms. Simmer gently until vegetables are mostly soft, 7–10 min. Remove from heat.
8. Separate enoki mushrooms into small bunches and add them to the pot.
9. Garnish with chopped spring onion greens and Shichimi Togarashi (if using).
10. Serve with Ponzu (page 52) and Gohan steamed rice (page 99). **Variations:** Mushrooms: Substitute 2 cups (100 g) sliced white or brown mushrooms or king oyster mushrooms for shimeji and enoki mushrooms. Extras: Add snow peas, bamboo shoots, baby corn, bean sprouts, etc.

Ingredients

• **sautéed spinach:**
• **fried tofu slabs:**
• 2 cups (100 g) baby spinach chopped
• 1 Tbs water
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1/4 tsp sea salt
• **sautéed mushrooms:**
• 3 small (100 g) king oyster mushrooms sliced
• 1–2 spring onions chopped
• 2 cloves garlic crushed or minced
• 3/4 in (2 cm) fresh ginger minced
• 1 Tbs sesame oil
• 2 tsp shoyu (soy sauce)
• 2 tsp rice vinegar or lemon juice
• 2 tsp mirin or raw sugar
• **noodles:**
• 14 oz (400 g) Ramen noodles (page 195)
• or 2 packages (ea. 7 oz / 200 g) ramen noodles
• or 9 oz (250 g) quick-cooking noodles
• 5 oz (150 g) firm tofu
• 2 tsp vegetable oil
• 1/4 tsp turmeric ground
• 1/8 tsp black pepper ground
• 1/4 tsp kala namak
• 2 tsp lemon juice
• **shoyu tare & broth:**
• 1/4 cup (60 ml) shoyu (soy sauce)
• 1 Tbs dark soy sauce
• 4 Tbs mirin or raw sugar
• 1 Tbs rice vinegar
• 1 Tbs sake optional
• 3 cups (700 ml) Dashi (page 41)
• **for garnish:**
• Menma bamboo shoots (page 63)
• Furikake (page 45)
• Rayu red chili oil (page 47)

Method

1. In a small pot, combine spinach, 1 Tbs water, 1 tsp lemon juice, 1 tsp sesame oil, and 1/4 tsp salt. Cover and sauté on medium low heat just until spinach shrinks, 3–5 min. Remove from heat. Mix gently, cover again and set aside.
2. Cut tofu into slabs about 1/2 in (1 cm) thick.
3. Heat vegetable oil in a large frying pan or wok on medium heat. Add tofu slabs. Sprinkle with ground turmeric, black pepper, and kala namak. Drizzle with lemon juice. Fry until lightly browned on both sides, turning regularly, about 4–6 min. Transfer to a plate and set aside.
4. Heat 1 Tbs sesame oil in the frying pan or wok on medium heat.
5. Add chopped spring onion white ends, garlic, and ginger. Stir-fry until aromatic, about 1–2 min.
6. Add sliced mushrooms. Add 2 tsp shoyu, 2 tsp rice vinegar, and 2 tsp mirin or sugar. Fry, stirring often, just until mushrooms begin to soften and brown, about 3–5 min. Transfer fried mushrooms to a plate. Cover and set aside.
7. In a mixing bowl, whisk 1/4 cup (60 ml) shoyu, 1 Tbs dark soy sauce, 4 Tbs mirin or sugar, 1 Tbs rice vinegar, 1 Tbs sake (if using), and Dashi.
8. Carefully pour the whisked mixture into the hot pan or wok. Bring to simmer, stirring regularly. Simmer gently on low heat for 3–5 min. Turn off heat. Cover until ready to serve.
9. If using fresh Ramen noodles, cook according to recipe (page 195) in rapidly boiling water, stirring often, until al dente, 90–120 sec. If using packaged ramen noodles or quick-cooking noodles, cover with boiling water in a pot and let sit 8 min.
10. Thoroughly drain noodles and portion into bowls. Carefully pour or ladle the hot tare & broth onto the noodles. Stir gently with a chopstick to prevent them from sticking together.
11. Arrange the fried tofu, sautéed mushrooms, spinach, and Menma in the bowls.
12. Garnish with chopped spring onion greens, Furikake and Rayu and serve.

Ingredients

• **sautéed sweet corn:**
• **sautéed cabbage:**
• 1 cup (150 g) sweet corn (fresh or frozen)
• 2 tsp vegan margarine
• 1/4 tsp sea salt
• **soy chashu:**
• 3/4 cup (50 g) large soy chunks (TVP)
• 2 spring onions chopped
• 2 cloves garlic crushed or minced
• 1 in (3 cm) fresh ginger minced
• 2 Tbs sesame oil
• 1/8 tsp black pepper ground
• 2 tsp shoyu (soy sauce)
• 2 tsp rice vinegar or lemon juice
• 2 tsp mirin or raw sugar
• **noodles:**
• 2 cups (120 g) napa cabbage chopped
• 1 Tbs water
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1/4 tsp sea salt
• **miso tare & broth:**
• 3 Tbs red miso paste
• 3 Tbs mirin or raw sugar
• 2 Tbs shoyu (soy sauce)
• 1 Tbs rice vinegar
• 2 Tbs sake optional
• 1–2 tsp tobanjan (chili bean paste) optional
• 3 cups (700 ml) Dashi (page 41)
• **for garnish:**
• 14 oz (400 g) Ramen noodles (page 195)
• or 2 packages (ea. 7 oz / 200 g) ramen noodles
• or 9 oz (250 g) quick-cooking noodles
• 2–4 tsp sesame seeds lightly roasted
• Rayu red chili oil (page 47)

Method

1. In a small pot, heat margarine on medium heat. Add sweet corn and salt. Cover and cook for 2–3 min. Remove from heat. Cover and set aside.
2. In another small pot, combine chopped napa cabbage, 1 Tbs water, 1 tsp lemon juice, 1 tsp sesame oil, and 1/4 tsp salt. Cover and sauté on medium low heat until cabbage is tender, about 4–6 min. Remove from heat. Cover and set aside.
3. Add soy chunks to a bowl and cover with boiling water. Let soak for 10 min. Drain and discard soaking water. Press to expel excess liquid.
4. Heat 2 Tbs sesame oil in a large frying pan or wok on medium heat. Add chopped spring onion white ends, garlic, ginger, and ground black pepper. Stir-fry until aromatic, 1–2 min.
5. Add soaked soy chunks. Fry until lightly browned, turning regularly, 2–4 min.
6. Add 2 tsp soy sauce, 2 tsp rice vinegar or lemon juice, and 2 tsp mirin or sugar. Fry until crispy and scorched, turning regularly, another 2–4 min. Transfer fried soy chunks to a plate.
7. In a mixing bowl, whisk miso paste, 3 Tbs mirin or sugar, 2 Tbs shoyu, 1 Tbs rice vinegar, 2 Tbs sake (if using), tobanjan (if using), and Dashi.
8. Carefully pour the whisked mixture into the hot pan or wok. Bring to simmer, stirring regularly. Simmer gently on low heat for 3–5 min. Turn off heat. Cover until ready to serve.
9. If using fresh Ramen noodles, cook according to recipe (page 195) in rapidly boiling water, stirring often, until al dente, 90–120 sec. If using packaged ramen noodles or quick-cooking noodles, cover with boiling water in a pot and let sit 10 min.
10. Thoroughly drain noodles and portion into bowls. Carefully pour or ladle the hot tare & broth onto the noodles. Stir gently with a chopstick to prevent them from sticking together.
11. Arrange the sautéed sweet corn, cabbage, and fried soy chunks in the bowls.
12. Garnish with chopped spring onion greens, roasted sesame seeds, and Rayu and serve.

Ingredients

• **sautéed watercress:**
• **soy mince:**
• 2 cups (100 g) watercress
• 1 Tbs water
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1/4 tsp sea salt
• **sesame tare & broth:**
• 3 Tbs roasted sesame paste
• 1/3 cup (80 ml) shoyu (soy sauce)
• 3 Tbs mirin or raw sugar
• 1 Tbs rice vinegar
• 1 Tbs sake optional
• 2 tsp raw sugar
• 3 cups (700 ml) Dashi (page 41)
• 1/3 cup (20 g) soy mince (TVP)
• 2 spring onions chopped
• 2 cloves garlic crushed or minced
• 3/4 in (2 cm) fresh ginger minced
• 1 Tbs sesame oil
• 1/8 tsp black pepper ground
• 2 tsp shoyu (soy sauce)
• 2 tsp rice vinegar or lemon juice
• 2 tsp mirin or raw sugar
• **for garnish:**
• 1 Tbs peanut butter
• 2–4 tsp sesame seeds lightly roasted
• Rayu red chili oil (page 47)
• **noodles:**
• 14 oz (400 g) Ramen noodles (page 195)
• or 2 packages (ea. 7 oz / 200 g) ramen noodles
• or 9 oz (250 g) quick-cooking noodles

Method

1. In a small pot, combine watercress, 1 Tbs water, 1 tsp lemon juice, 1 tsp sesame oil, and 1/4 tsp salt. Cover and sauté on medium low heat until tender, 3–5 min. Remove from heat. Cover and set aside.
2. Add soy mince to a bowl and cover with boiling water. Let soak for 10 min. Drain and discard soaking water. Press to expel excess liquid.
3. Heat 1 Tbs sesame oil in a large frying pan or wok on medium heat. Add chopped spring onion white ends, garlic, ginger, and ground black pepper. Stir-fry until aromatic, about 1–2 min.
4. Add soaked soy mince. Fry until lightly browned, turning regularly, 2–4 min.
5. Add 2 tsp shoyu, 2 tsp rice vinegar or lemon juice, and 2 tsp mirin or sugar. Fry until crispy and scorched, stirring regularly, another 3–5 min. Transfer fried soy mince to a plate.
6. In a mixing bowl, whisk roasted sesame paste, 1/3 cup (80 ml) shoyu, 3 Tbs mirin or sugar, 1 Tbs rice vinegar, 1 Tbs sake (if using), 2 tsp sugar, and Dashi.
7. Carefully pour the whisked mixture into the hot pan or wok. Bring to simmer, stirring regularly. Simmer gently on low heat for 3–5 min. Turn off heat. Cover until ready to serve.
8. If using fresh Ramen noodles, cook according to recipe (page 195) in rapidly boiling water, stirring often, until al dente, 90–120 sec. If using packaged ramen noodles or quick-cooking noodles, cover with boiling water in a pot and let sit 10 min.
9. Thoroughly drain noodles and portion into bowls. Carefully pour or ladle the hot tare & broth onto the noodles. Stir gently with a chopstick to prevent them from sticking together.
10. Arrange sautéed watercress and fried soy mince in the bowls.
11. Garnish with chopped spring onion greens, peanut butter, roasted sesame seeds, and Rayu. Serve.

Ingredients

• **sautéed bok choy:**
• 2 cups (100 g) bok choy (pak choi) chopped
• 1 Tbs water
• 1 tsp lemon juice
• 1 tsp sesame oil
• 1/4 tsp sea salt
• **negi – grilled spring onions:**
• 2–3 spring onions chopped
• 1 tsp sesame oil
• 1 tsp lemon juice
• 1/4 tsp black pepper ground
• 1/4 tsp sea salt
• **kikurage – braised wood ear mushrooms:**
• 1/2 cup (10 g) dried wood ear mushrooms
• 1 tsp shoyu (soy sauce)
• 1 tsp mirin or raw sugar
• **noodles:**
• 12 oz (400 g) Ramen noodles (page 195)
• or 2 packages (ea. 7 oz / 200 g) ramen noodles
• or 9 oz (250 g) quick-cooking noodles
• **tonkotsu tare & broth:**
• 3 medium (10 g) dried shiitake mushrooms
• 1 piece (4 x 4 in / 10 x 10 cm / 6 g) kombu (dried kelp)
• 3/4 in (2 cm) fresh ginger chopped
• 1 3/4 cups (420 ml) water
• 1 medium (100 g) potato peeled, chopped
• 1 small (60 g) onion peeled, chopped
• 4–5 cloves garlic peeled
• 1 Tbs sesame oil
• 1/4 tsp black pepper ground
• 1/2 tsp sea salt
• 2 Tbs (12 g) sesame seeds lightly roasted
• 3/4 cup + 1 Tbs (200 ml) soy milk
• 2 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs white miso paste
• 1 Tbs rice vinegar
• 1 Tbs sake optional
• **for garnish:**
• 1/4 sheet yaki nori (roasted seaweed) cut in strips
• 2 tsp sesame seeds lightly roasted
• Rayu red chili oil (page 47)

Method

1. Bring 1 3/4 cups (420 ml) water to boil in a pot. Add dried shiitake mushrooms, kombu, and ginger. Remove from heat and let sit for 1–2 hrs.
2. In a small pot, combine chopped bok choy, 1 Tbs water, 1 tsp lemon juice, 1 tsp sesame oil, and 1/4 tsp salt. Cover and sauté on medium low heat until tender, 3–5 min. Remove from heat. Set aside.
3. Heat 1 tsp sesame oil in a small frying pan. Add chopped spring onions, lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Fry until onions soften and brown, stirring often, for 5–7 min. Set aside.
4. In a bowl, cover dried wood ear mushrooms with hot water. Let soak for 20–30 min. Drain.
5. Heat a small frying pan on medium heat. Add soaked mushrooms, 1 tsp shoyu, and 1 tsp mirin or sugar. Fry, stirring constantly, until aromatic, about 2–3 min. Set aside.
6. Preheat oven to 425° F / 220° C / level 7.
7. In a bowl, combine chopped potato, onion, garlic, 1 Tbs sesame oil, 1/4 tsp black pepper, and 1/2 tsp salt. Spread on a baking tray and roast on top rack of oven until soft and browned, 35–45 min.
8. Transfer roasted vegetables to a blender. Remove and discard kombu from the shiitake mushroom broth. Add broth, soaked shiitake mushrooms, and ginger to the blender. Blend smooth on high, 60–90 sec.
9. Add 2 Tbs sesame seeds, 3/4 cup + 1 Tbs (200 ml) soy milk, 2 Tbs shoyu, 2 Tbs mirin or sugar, 1 Tbs miso paste, 1 Tbs rice vinegar, and 1 Tbs sake (if using). Blend smooth on high.
10. Heat a wok or large pot on medium heat. Pour blended mixture into the hot wok or pot. Simmer gently on low heat, stirring often, for 3–5 min. Turn off heat. Cover until ready to serve.
11. If using fresh Ramen noodles, cook according to recipe (page 195) in rapidly boiling water, stirring often, until al dente, 90–120 sec. If using packaged ramen noodles or quick-cooking noodles, cover with boiling water in a pot and let sit 10 min.
12. Thoroughly drain noodles and portion into bowls. Carefully pour or ladle the hot tare & broth onto the noodles. Stir gently with a chopstick to prevent them from sticking together.
13. Arrange the sautéed bok choy, grilled spring onions, and wood ear mushrooms in the bowls.
14. Garnish with chopped spring onion greens, yaki nori strips, roasted sesame seeds, and Rayu. Serve.

Ingredients

• 2 medium (6 g) dried shiitake mushrooms
• small piece (2 x 2 in / 5 x 5 cm / 3 g) kombu (dried kelp)
• 2 cups (480 ml) water
• 1/4 cup (60 ml) shoyu (soy sauce)
• 2 Tbs mirin or rice syrup
• 1 Tbs sake optional
• 1 Tbs sugar
• 1 tsp lemon juice
• 7 oz (200 g) dried soba noodles
• or 7 oz (200 g) soba noodles (page 196)
• 1/2 sheet yaki nori (roasted seaweed) cut in thin strips

Method

1. Bring water to boil in a medium pot. Add dried shiitake mushrooms and kombu. Turn off heat. Cover and let sit for 1–2 hrs.
2. Remove shiitakes, squeeze to expel broth back into the pot. Remove the kombu. Keep the soaked mushrooms and kombu for other recipes, or discard.
3. Bring broth to simmer on medium low heat.
4. Add shoyu, mirin or rice syrup, sake (if using), sugar, and lemon juice. Return to simmer, stirring constantly, until sugar has dissolved, 2–3 min. Remove from heat. If serving the dish warm, cover the broth until ready to serve. If serving it cold, let cool and transfer to the fridge and chill for 1–2 hrs or longer.
5. If using dried soba noodles, cook them in a large pot of rapidly boiling water until al dente, about 3–5 min.
6. If using fresh soba noodles, cook them according to recipe (page 196) in a large pot of rapidly boiling water until al dente, about 90–120 sec.
7. Remove the cooked noodles with a metal mesh sieve. Rinse in running cold water for 30–60 sec. Drain well.
8. Portion noodles onto plates or in bowls.
9. Serve with a bowl of hot or cold broth, as desired, garnished with cut yaki nori strips. **Variations:** Nagashi Somen: Replace soba (buckwheat) noodles with somen (wheat) noodles, ideally freshly made. Cook noodles, rinse well in cold water and drain as above. Transfer noodles to a large bowl of cold water for serving. Using chopsticks, each person transfers a portion of noodles from the large bowl to their own bowl, and tops them with broth. Optionally garnish with grated fresh ginger and daikon radish.

Ingredients

• 7 oz (200 g) firm tofu
• 1 cup (50 g) shimeji mushrooms
• or 2–3 medium (50 g) brown mushrooms
• 1 spring onion chopped
• 1 clove garlic crushed or minced
• 1/2 in (1 cm) fresh ginger minced
• 2 cups (480 ml) Dashi (page 41)
• 1/4 cup (60 ml) shoyu (soy sauce)
• 2 Tbs mirin or rice syrup
• 1 Tbs raw sugar
• 1 Tbs rice vinegar
• 1 Tbs sake optional
• 1 Tbs vegetable oil
• 1 tsp sesame oil
• 1 tsp sesame seeds lightly roasted
• Shichimi Togarashi (page 43)
• 14 oz (400 g) Udon noodles (page 193)
• or 2 packages (ea. 7 oz / 200 g) udon noodles

Method

1. Chop tofu into slabs about 1/2 in (1 cm) thick.
2. If using shimeji mushrooms, after rinsing, cut and discard the thick ends, and separate them into small bunches. If using brown mushrooms, chop or slice them.
3. Heat vegetable oil and sesame oil in a medium frying pan or wok on medium heat.
4. Add chopped spring onion white ends, garlic, and ginger. Fry until richly aromatic, stirring regularly, for 1–2 min.
5. Add tofu slabs. Fry until lightly browned, turning regularly, 3–5 min.
6. Add separated or chopped/sliced mushroom. Continue to fry, stirring often, until mushrooms begin to soften and brown, and tofu slabs are golden brown, another 3–5 min.
7. Stir in Dashi, shoyu, mirin or rice syrup, sugar, rice vinegar, and sake (if using) and bring to gentle boil. Simmer on medium low for 3–5 min. Turn off heat.
8. If using fresh Udon noodles, cook according to recipe (page 193) in rapidly boiling water, stirring often, until al dente, about 7–10 min.
9. If using packaged (cooked) udon noodles, cover with boiling water in a pot and let sit 8 min.
10. Drain noodles and portion into large bowls.
11. Carefully pour or ladle hot broth onto the noodles. Top with tofu and mushrooms.
12. Garnish with chopped spring onion greens, roasted sesame seeds, Shichimi Togarashi, and serve. **Variations:** Kitsune Udon: Instead of frying tofu slabs, just fry mushrooms for 3–5 min as above before adding Dashi and other broth ingredients. Simmer briefly, then add 4 to 6 inari-age (sweet, fried tofu pockets) to the broth. Simmer another 1–2 min. Prepare noodles, portion them into bowls, and cover with hot broth. Arrange inari-age and mushrooms on top. Garnish and serve.

Ingredients

• 14 oz (400 g) Udon noodles (page 193)
• or 2 packages (ea. 7 oz / 200 g) udon noodles
• 2 tsp sesame oil
• 2–3 Tbs vegetable oil
• 2 cups (150 g) white cabbage chopped
• or 2 cups (100 g) bok choy chopped
• 1 medium (90 g) carrot peeled, thinly sliced
• 3 small (80 g) king oyster mushrooms chopped
• 3 Tbs shoyu (soy sauce)
• 2 Tbs mirin or raw sugar
• 1 Tbs tomato paste
• 1 Tbs dark soy sauce
• 1 Tbs rice vinegar
• 1 Tbs lemon juice
• 2 tsp raw sugar
• 2 tsp corn starch
• 2 spring onions chopped
• 3 cloves garlic crushed or minced
• 3/4 in (2 cm) fresh ginger minced
• Furikake (page 45)
• Shichimi Togarashi (page 43)
• 2 tsp sesame seeds lightly roasted
• 7 oz (200 g) firm tofu cut in cubes

Method

1. If using fresh Udon noodles, cook according to recipe (page 193) in rapidly boiling water, stirring often, until al dente, about 7–10 min.
2. If using packaged (cooked) udon noodles, cover with boiling water in a pot and let sit 8 min.
3. Drain noodles well and transfer to a bowl. Toss with sesame oil. Set aside.
4. In a mixing bowl, add shoyu, mirin or sugar, tomato paste, dark soy sauce, rice vinegar, lemon juice, sugar, and corn starch. Whisk until smooth. Set aside.
5. Heat vegetable oil in a large wok on medium high heat.
6. Add chopped spring onion white ends, garlic, and ginger. Fry until richly aromatic, stirring constantly, 1–2 min.
7. Add tofu cubes. Fry until lightly browned, stirring constantly, 2–3 min.
8. Add chopped cabbage or bok choy, carrot, and mushrooms. Fry, stirring regularly, until vegetables start to soften and tofu cubes are golden brown, about 5–8 min.
9. Stir in cooked udon noodles.
10. Pour in whisked sauce mixture. Combine well. Continue to stir-fry on medium high until sauce has thickened, noodles are browned and vegetables are cooked – but not overcooked, another 4–6 min. Remove from heat.
11. Portion into bowls or onto plates. Garnish with spring onion greens, Furikake, Shichimi Togarashi, and roasted sesame seeds. Serve. **Variations:** Mushrooms: Substitute 4–5 small (80 g) white or brown mushrooms for king oyster mushrooms. Soy chunks: Replace tofu with 3/4 cup (50 g) soy chunks (TVP) soaked in hot water or broth for 10 min, then drained well. Seitan: Replace tofu with an equal amount of chopped seitan (wheat gluten).

Ingredients

• 7 oz (200 g) dried spaghetti
• 2 tsp sea salt
• 1 Tbs olive oil
• 2 medium (75 g) king oyster mushrooms
• 1 1/2 cups (75 g) shimeji mushrooms
• 1 cup (50 g) enoki mushrooms
• 1 spring onion chopped
• 3 cloves garlic minced or crushed

Method

1. 5 oz (100 g) firm tofu cut in cubes 1 Tbs corn starch 2 Tbs olive oil 1/2 tsp black pepper ground 2 Tbs shoyu (soy sauce) 1 Tbs rice vinegar or lemon juice 1 Tbs mirin or raw sugar 1 Tbs sake optional 1/2 tsp sea salt **roasted nut topping:**

• 1 Tbs (8 g) cashews
• 2 tsp sesame seeds
• 3/4 tsp nutritional yeast flakes optional
• 1/8 tsp sea salt

**for garnish:**

• 1/2 sheet yaki nori (roasted seaweed)
• Shichimi Togarashi (page 43)

1. Heat a small pan on medium heat. Add cashews and begin to roast them, stirring frequently, 3–4 min. Add sesame seeds and continue to roast, stirring constantly, another 1–2 min. Remove from heat. Transfer nuts and seeds to a bowl. Let cool 5–10 min.
2. Add the roasted nuts and seeds to a small food processor or blender. Coarsely grind by pulsing several times. Transfer to a bowl and stir in nutritional yeast flakes (if using) and salt. Set aside.
3. Slice the king oyster mushrooms. Separate the shimeji and enoki mushrooms into small bunches, removing and discarding tough ends. Set aside.
4. Bring a large pot of water to a rapid boil and stir in 2 tsp salt. Add spaghetti und return to boil. Cook noodles al dente, stirring occasionally, about 7–8 min.
5. Drain cooked noodles and toss with 1 Tbs olive oil. Set aside.
6. Add corn starch to a mixing bowl. Add tofu cubes. Combine well to coat cubes.
7. Heat 2 Tbs olive oil in a large pan or wok on medium high heat. Add coated tofu cubes and fry until light golden brown, turning often, about 2–3 min.
8. Stir in chopped spring onion white ends, garlic, and ground black pepper. Fry, stirring constantly, until richly aromatic, about 1–2 min.
9. Add sliced king oyster mushrooms and shimeji mushrooms. Fry, stirring constantly, until mushrooms are browned and begin to soften, and tofu cubes are crispy, about 3–5 min.
10. Add shoyu, rice vinegar or lemon juice, mirin or sugar, and sake (if using), and 1/2 tsp salt. Bring to simmer, stirring constantly. Cook another 2–3 min.
11. Stir in enoki mushrooms. Continue to fry, stirring often, another 1–2 min. Remove from heat.
12. Arrange drained spaghetti on plates or in bowls and top with fried mushrooms and tofu. Alternatively, add the noodles to the wok with mushrooms and tofu and combine well.
13. Garnish with spring onion greens, yaki nori cut in thin strips, roasted nut topping, and Shichimi Togarashi. **Variations:** Mushrooms: Substitute 6–8 medium (200 g) white or brown mushrooms for other mushrooms.

Ingredients

• 9 oz (250 g) spaghetti
• or 9 oz (250 g) quick-cooking noodles
• or 2 packages (ea. 7 oz / 200 g) somen or ramen noodles
• or 14 oz (400 g) Somen noodles (page 196)
• 1 Tbs sesame oil or olive oil

Method

1. If using spaghetti, cook noodles in rapidly boiling water just until al dente, about 6–8 min. Rinse in cold water in a sieve and drain well.
2. If using quick-cooking noodles or cooked (packaged) somen or ramen noodles, add them to a pot and cover with boiling hot water. Cover and let sit 8 min. Stir to separate and then drain well.
3. If using fresh Somen noodles, cook according to recipe (page 196) in rapidly boiling water, stirring often, until al dente, about 90 sec. Rinse in cold water in a sieve and drain well.
4. Toss drained noodles with 1 Tbs sesame oil or olive oil and set aside. 1 spring onion chopped 2 cloves garlic crushed or minced 2 Tbs olive oil or vegetable oil 3 Tbs tomato paste 1 Tbs shoyu (soy sauce) 2 tsp rice vinegar 2 tsp lemon juice 2 Tbs raw sugar 1 tsp sea salt more as needed 1/4 tsp black pepper ground 1/4 tsp paprika ground 1/4 tsp gochugaru (Korean ground red chili) 1/8 tsp turmeric ground 3 Tbs water more as needed **for garnish:**

• Furikake (page 45)
• Shichimi Togarashi (page 43)

1. In a bowl, whisk tomato paste, shoyu, rice vinegar, lemon juice, sugar, salt, ground black pepper, paprika, gochugaru, turmeric, and 3 Tbs water until smooth.
2. Heat 2 Tbs olive oil or vegetable oil in a large wok on medium high heat.
3. Add chopped spring onion white ends and garlic. Fry until aromatic, stirring constantly, 1–2 min.
4. Pour whisked mixture into the hot wok. Bring to simmer and stir for 1 min.
5. Add cooked noodles. Stir to combine. Cook until the sauce thickens, noodles are well coated and slightly scorched, stirring often, 4–6 min, adding slightly more water if needed. Remove from heat.
6. Transfer noodles to plates or bowls.
7. Garnish with Furikake, Shichimi Togarashi, and chopped spring onion greens, and serve. **Variations:** Classic: Add 1/2 medium (100 g) green pepper thinly sliced and 2 oz (50 g) chopped vegan sausage or 2 medium (50 g) sliced mushrooms following spring onions and garlic. Fry for 4–6 min, stirring regularly. Adjust salt as needed. Cheesy: Garnish and serve with 1/2 cup (60 g) shredded vegan cheese or 1–2 Tbs roasted nut topping from Tomato Ramen (page 175).

Ingredients

• 4 medium (15 g) dried shiitake mushrooms
• 1 1/2 cups (360 ml) boiling hot water
• 3/4 cup (50 g) soy mince (TVP)
• 3–4 medium (250 g) plum/roma tomatoes
• 2 spring onions chopped
• 2–3 cloves garlic crushed or minced
• 2–3 Tbs vegetable oil
• 1 tsp coriander ground
• 1/2 tsp black pepper ground
• 1 tsp fennel seeds
• 1 bay leaf
• 1/2 tsp gochugaru (Korean ground red chili)
• or 1/2 tsp paprika ground
• 2 tsp lemon juice
• 1 tsp dark soy sauce
• 2 Tbs tomato paste
• 3 Tbs shoyu (soy sauce)
• 1 Tbs rice vinegar or balsamic vinegar
• 1 Tbs raw sugar
• 1/2 tsp sea salt
• 21 oz (600 g) Udon noodles (page 193)
• or 3 packages (ea. 7 oz / 200 g) udon noodles

Method

1. Cover dried shiitake mushrooms in a bowl of 1 1/2 cups (350 ml) boiling hot water. Let soak for 20 min. Squeeze excess moisture from mushrooms back into the soaking water and set this broth aside. Chop soaked mushrooms and set aside.
2. Add soy mince to a bowl. Cover with boiling water. Let soak for 10 min. Drain and discard soaking water. Press to expel excess liquid.
3. Add chopped tomatoes and mushroom broth to a blender. Blend until mostly smooth.
4. Heat vegetable oil in medium pot on medium heat.
5. Add chopped spring onion white ends, garlic, ground coriander, black pepper, fennel seeds, and bay leaf. Fry until richly aromatic, stirring constantly, 2–3 min.
6. Stir in soaked soy mince, chopped mushrooms, gochugaru or ground paprika, lemon juice, and dark soy sauce. Fry until browned, stirring regularly, 2–3 min.
7. Gradually stir in blended tomatoes. Bring to simmer.
8. Add tomato paste, shoyu, rice vinegar or balsamic vinegar, sugar, and salt.
9. Bring to simmer and reduce heat to low. Simmer until sauce thickens and darkens, stirring often, adding some water as needed, 15–25 min. Remove from heat. Cover until ready to serve.
10. If using fresh Udon noodles, cook according to recipe (page 193) in rapidly boiling water, stirring often, until al dente, about 7–10 min.
11. If using packaged (cooked) udon noodles, cover with boiling water in a large pot. Let sit 8 min.
12. Drain cooked noodles and portion on plates. Top generously with soy mince tomato sauce.
13. Garnish with chopped spring onion greens and serve. **Variations:** Mushrooms: Substitute 3–4 medium (100 g) king oyster or brown or white mushrooms for dried shiitakes. Instead of soaking them, just chop them for the sauce. Blend about 1 1/3 cups (320 ml) water (instead of mushroom broth) with tomatoes.

Ingredients

• 4 cups (520 g) flour (all-purpose / type 405) more as needed
• 1 cup (240 ml) warm water
• 1 tsp (5 g) sea salt

Method

1. Add flour to a large mixing bowl.
2. Stir warm water and salt until it dissolves in a mixing cup.
3. Add salt water to flour in 4 to 5 portions, stirring with two chopsticks held together. Knead with your hands about 5 min, adding slightly more flour if the dough is too sticky.
4. Put the kneaded dough ball into a large sealable bag. Knead on the floor with your heels for 15–20 min until soft and rubbery. Alternatively, knead dough with your hands on a floured surface for 15–20 min.
5. Seal the bag and let the dough rise for 1–2 hrs in a warm place.
6. Dust a clean working surface (e.g. countertop or cutting board) with flour.
7. Separate dough into two balls. Roll out a dough ball to a long rectangle about 1/4 in (5–6 mm) thick.
8. Generously dust the flattened rectangle with flour and fold it over onto itself once or twice.
9. Cut through the two or three layers with a large, sharp knife in thin strips 1/4 (5–6 mm) wide, the same thickness as the height of a dough layer.
10. Repeat for second dough ball, or store it in a sealable container in the fridge (up to 5 days) for another batch of fresh udon noodles later.
11. Carefully separate the cut noodles, drape them over a chopstick, shake excess flour off, and hang them over a large bowl.
12. Bring a large pot of water to a rapid boil on high heat.
13. Add cut noodles to rapidly boiling water and cook until al dente, about 7–10 min.
14. Drain cooked udon noodles with a colander. Rinse briefly with running cold water. Drain well. Transfer noodles to a bowl and cover.
15. Use for Kake Udon (page 181), Yaki Udon (page 183), and Boro Udon (page 191).

Ingredients

• **kansui:**
• 4 Tbs (50 g) baking soda (sodium bicarbonate)

Method

1. Thinly spread baking soda evenly on an oven tray lined with aluminum foil or baking paper.
2. Bake on the top rack in the oven at 275° F / 140° C / level 1 for 60 min.
3. Remove from the oven and let cool. Transfer to a sealable jar. Store in a cool, dry place. This makes enough for about 10 batches of Chukamen (Ramen) noodles with the recipe below. **noodles:**

• 3 7/8 cups (500 g) flour (all-purpose / type 550)
• 3/4 cup (180 ml) warm water more as needed
• 1 1/2 tsp (4 g) kansui (see above)
• 1 tsp (4 g) sea salt

1. In a measuring cup, stir warm water, kansui, and salt until fully dissolved.
2. If using an electric pasta machine, follow instructions (for “plain pasta” setting) and add flour. Start the machine and slowly add water mixed with kansui and salt.
3. If using a hand-cranked pasta machine or pasta attachment for a stand mixer (e.g. KitchenAid), combine flour and salt water first in a bowl. Knead to form a stiff dough, adding slightly more water if necessary. Use pasta machine or mixer and pasta attachment according to appliance instructions to make noodles.
4. As noodles are made, separate into 4 portions (about 6 oz / 170 g) each. 5.
5. Bring a large pot of water to a rapid boil. Cook single portions of noodles (ideally in a noodle basket or deep metal mesh sieve) in rapidly boiling water just until al dente, about 90–120 sec. Check the consistency every 10–15 sec starting at 90 sec. They should be slightly undercooked as the noodles will be served in boiling hot broth and will continue to cook and soften.
6. Remove noodles immediately and shake off excess water.
7. If using for ramen soup, transfer drained noodles to warm bowls and cover with boiling hot broth immediately. (See Ramen recipes) **Variations:** Rye & wheat noodles: Replace 1/2 cup (65 g) flour with 1/2 cup (65 g) rye flour.

Ingredients

• 1 medium (250 g) Japanese/Asian pear
• or 2 small (250 g) pears
• 3/4 cup (180 ml) water
• 2 Tbs lemon juice
• 1/4 cup (50 g) raw sugar
• 1/8 tsp sea salt
• 1/4 cup (60 ml) water
• 1 tsp corn starch
• 1 tsp sesame seeds lightly roasted

Method

1. Peel pear(s) and discard the peels. Slice pear(s) in half, cut out and discard the tough core. Leave the stem and end intact, or remove and discard them as well, if desired. Slice each half again, forming quarters.
2. Bring 3/4 cup (180 ml) water to boil in a small pot on medium heat. Add lemon juice, sugar, and salt. Return to simmer and stir until sugar has dissolved.
3. Add pear quarters. Return to simmer and reduce heat to low. Partially cover and simmer until the pears are tender, stirring gently every few minutes. This can take 10–20 min depending on the pears and size of the slices. They’re soft enough when a sharp knife can easily pierce them. Don’t overcook them or they’ll fall apart. Transfer poached pears to a bowl.
4. Whisk 1/4 cup (60 ml) water with corn starch in a cup or bowl. Stir this into the pot of simmering syrup. Simmer on low, stirring constantly, until the syrup thickens, 2–3 min.
5. Return the poached pears to pot with thickened syrup, stirring gently to coat them. Remove from heat. Cover.
6. Serve warm – or let cool and chill for 2–3 hours in the fridge.
7. Garnish with sesame seeds before serving. **Variations:** Ginger: Add 3/4 in (2 cm) sliced fresh ginger to simmer in the pot along with the pear quarters.

Ingredients

• 4 medium (180 g) fresh figs
• 2 tsp red miso paste
• 1 Tbs raw sugar
• 2 tsp vegetable oil
• 2 tsp mirin optional
• 2 tsp sake optional
• 1 tsp lemon juice

Method

1. Preheat oven to 400° F / 200° C / level 6.
2. Heat a small pot or sauce pan on medium low heat.
3. Add miso paste, sugar, vegetable oil, mirin and sake (if using), and lemon juice. Whisk until smooth and sugar is melted, about 2–4 min. Remove from heat.
4. With a sharp knife, cut the figs in half through the stem to the bottom.
5. Place the figs with the flat (cut) side facing up on an oven tray lined with baking paper or a silicone baking mat.
6. Bake on the top rack until soft and slightly shriveled, 10–15 min. Remove from the oven.
7. Using a spoon, generously top each fig half with the miso glaze.
8. Return to oven and bake on the top rack again until the glaze is bubbly and caramelized (but not burnt), about 6–9 min.
9. Remove from the oven. Let cool for 10 min before serving.

Ingredients

• **green tea cake:**
• 1 cup (240 ml) soy milk
• 2 Tbs (40 g) soy yogurt
• 2 tsp lemon juice
• 1 tsp rice vinegar
• 1/2 cup (120 g) vegan margarine melted
• 2 cups (260 g) flour (all purpose / type 405)
• 1 cup (220 g) raw sugar
• 1 Tbs matcha powder
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt

Method

1. Preheat oven to 180° C / 355° F / level 4.
2. In a large mixing bowl, combine flour, sugar, matcha powder, baking powder, and salt.
3. In another bowl, gently whisk soy milk, soy yogurt, lemon juice, and rice vinegar.
4. Melt the margarine in a small pan on low heat. Remove from heat.
5. Pour wet mixture and melted margarine into dry ingredients in the large bowl. Stir until mostly smooth with a cake spatula or large spoon. Do not overmix the batter.
6. Grease an 8 in (20 cm) round cake tin or square baking dish. Pour batter and spread evenly in the cake tin or baking dish.
7. Bake on the middle rack in the oven until firm and a toothpick comes out clean, 40–50 min.
8. Remove from oven and let cool completely, 1–2 hrs. **lemon icing:** **roasted almonds:**

• 1/4 cup + 1 Tbs (30 g) powdered sugar
• 1/4 tsp matcha powder
• 2 tsp soy milk
• 1 tsp lemon juice
• 2 Tbs almonds lightly roasted, chopped

1. In a bowl, combine powdered sugar, matcha powder, soy milk, and lemon juice. Whisk until smooth.
2. Drizzle icing over the cooled cake.
3. Garnish with roasted, chopped almonds.
4. Let sit 30–60 min before slicing and serving.

Ingredients

• **caramelized pineapple & cherry topping:**
• 3 Tbs (40 g) vegan margarine melted
• 1/3 cup (75 g) raw sugar
• 15–18 maraschino cherries
• 6 medium (230 g) sliced pineapple rings
• (from 14 oz / 400 g can of pineapple in juice)

Method

1. Preheat oven to 355° F / 180° C / level 4.
2. Melt margarine in a small pan on low heat. Remove from heat.
3. Add 3 Tbs melted margarine and 1/3 cup (75 g) sugar to an 8 x 8 in (20 x 20 cm) baking dish. Combine and spread evenly in the baking dish with a silicone brush.
4. Drain pineapple rings, saving 1/4 cup (60 ml) pineapple juice for cake batter. Drain cherries.
5. Dab pineapple rings and cherries on a dish towel or paper towels to remove excess moisture so the caramelized topping will firm up well.
6. Arrange pineapple rings and cherries on the layer of sugar and margarine in the baking dish. **cake batter:**

• 1 1/3 cup (175 g) flour (all purpose / type 405)
• 2 Tbs (20 g) chickpea flour (besan)
• 2/3 cup (145 g) raw sugar
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp sea salt

1. 1/3 cup (80 ml) soy milk 1/4 cup (60 ml) pineapple juice 2 Tbs (40 g) soy yogurt 1 tsp rice vinegar 1 tsp vanilla extract or vanilla sugar 4 Tbs (60 g) vegan margarine 1/4 cup (60 g) vegetable oil In a large mixing bowl, combine flour, chickpea flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk soy milk, pineapple juice, soy yogurt, rice vinegar, and vanilla.
3. Melt the margarine in a small pan on low heat. Remove from heat.
4. Pour wet mixture, melted margarine and vegetable oil into dry ingredients in large mixing bowl. Stir until mostly smooth with a cake spatula or large spoon. Do not overmix the batter.
5. Pour the mixed batter over the arranged pineapple rings and cherries in the baking dish.
6. Transfer to the oven middle rack and bake until the cake is firm and deep golden brown, and a toothpick comes out clean, about 40–50 min.
7. Let cool 20 min and then turn it over onto a cutting board, using a knife if needed to free the edges.
8. Allow the cake to cool completely before cutting and serving, about 2 hrs.

Ingredients

• 2 Tbs (20 g) cashews lightly roasted
• 3/4 cup + 1 Tbs (200 ml) water
• 1 tsp rice vinegar
• 1 2/3 cups (215 g) flour (all purpose / type 550)
• 1 1/4 cups (275 g) sugar
• 2/3 cup (60 g) cocoa powder
• 2 Tbs (15 g) flax seeds ground
• or 2 Tbs (20 g) corn starch
• 1 tsp baking powder
• 1/8 tsp cinnamon ground
• 2/3 cup (160 ml) vegetable oil
• 2 tsp shoyu (soy sauce)
• 3 oz (85 g) dark chocolate (semi-sweet) finely chopped
• 1 Tbs peanut butter
• 1 Tbs sugar
• 1 Tbs hot water more as needed

Method

1. Add cashews to a bowl. Cover with hot water. Soak for at least 2 hrs. Drain and discard soaking water.
2. Preheat oven to 375° F / 190° C / level 5.
3. Add soaked cashews, 3/4 cup + 1 Tbs (200 ml) water, and rice vinegar to a blender. Blend on high until smooth, about 60–90 sec.
4. In a large bowl, combine flour, 1 1/4 cups (275 g) sugar, cocoa, ground flax seeds or corn starch, baking powder, and cinnamon.
5. Add blended cashews, vegetable oil, and shoyu to the large bowl with dry ingredients. Combine until mostly smooth, but do not overmix the batter.
6. Fold in the chopped dark chocolate.
7. Grease a large (9 x 13 in / 23 x 33 cm) ceramic or glass baking dish with vegetable oil. Spread the batter evenly in the baking dish.
8. In a bowl, whisk peanut butter, 1 Tbs sugar, and 1 Tbs hot water until smooth, adding slightly more hot water if needed. Drizzle this over the spread batter in the baking dish.
9. Bake on the middle rack of the oven until the surface is firm and a toothpick comes out clean, about 35–45 min.
10. Remove from oven and let cool completely before cutting and serving, about 2 hrs.

Ingredients

• **sticky rice dumplings:**
• 3/4 cup (75 g) rice flour more as needed
• 1 1/4 cups (125 g) sticky (glutinous) rice flour
• 1 Tbs raw sugar
• 1/4 tsp sea salt
• 2/3 cup (160 ml) hot water

Method

1. In a large bowl, combine rice flour, sticky (glutinous) rice flour, sugar, and salt.
2. Gradually add 2/3 cup (160 ml) hot water, stirring with two chopsticks held together. Continue to stir until well combined. Next, use your hands to form a ball from the sticky dough, adding slightly more rice flour if too wet and sticky.
3. Continue to knead the dough until smooth, 1–2 min. Separate the dough into four equal pieces. Separate each into four smaller equal pieces and roll these into smooth balls. Arrange them on a plate and set aside until ready to boil them.
4. Bring a medium pot of water to a rapid boil on medium high heat.
5. Quickly, but carefully, transfer formed balls into the boiling water.
6. Boil dumplings until they surface, about 2–3 min, stirring gently occasionally so they do not stick to the pot or each other. Continue to boil them, stirring gently, another 1–2 min.
7. Drain and transfer cooked dumplings to a bowl of cold water. Drain them well and place them on a plate.
8. Skewer cooked dumplings onto wooden skewers.
9. Heat a large non-stick frying pan on medium high heat. Place the dumpling skewers in the pan and fry until lightly scorched, about 2–3 min per side. Alternatively, use a kitchen torch or carefully scorch the dumplings skewers by holding them directly near a gas stove burner for a few seconds.
10. Transfer the scorched dumpling skewers to serving plates. **sweet soy sauce glaze:**

• 1/4 cup (60 ml) water
• 2 Tbs shoyu (soy sauce)
• 2 Tbs raw sugar
• 1 Tbs mirin or raw sugar
• 1 Tbs corn starch

1. Whisk all glaze ingredients together in a small pot. Bring to simmer on medium low heat while stirring. Continue simmering and stirring until the sauce thickens, about 2–3 min. Remove from heat and let cool for 10 min.
2. With a spoon, drizzle thickened soy sauce glaze over the scorched dumplings and serve.

Ingredients

• **Anko – red bean paste:**
• 2/3 cup (130 g) adzuki beans
• 1 2/3 cups (400 ml) water
• 1/2 cup + 1 Tbs (130 g) raw sugar
• 1/4 tsp sea salt

Method

1. Cover adzuki beans with water in a large bowl and soak overnight. Drain and discard water.
2. Add soaked adzuki beans and 1 2/3 cups (400 ml) water to a medium pot. Bring to boil. Cover and simmer on low until beans are mostly soft, 40–50 min.
3. Stir in sugar and salt. Continue to simmer, partially covered, stirring regularly, until beans are soft and most of the liquid has cooked off, another 10–15 min.
4. Mash beans with a wooden spoon or spatula, continuing to simmer on low until thickened, 3–5 min. Remove from heat. Let cool. Mash well until bean paste is thick and chunky. Let sit. **Manju – steamed buns:**

• 2 1/2 cups (320 g) flour (all-purpose / type 550) more as needed
• 3 Tbs raw sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2/3 cup (160 ml) cold water
• 2 Tbs vegetable oil

1. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
2. Add cold water and vegetable oil. Mix with two chopsticks held together until well combined, then knead with your hands until soft and rubbery, about 4–5 min, adding slightly more flour if too sticky. Cover and let sit 20 min.
3. Separate dough into 8 pieces. Roll each into a ball.
4. Cut 8 squares of baking paper into squares slightly larger than the balls.
5. On a floured surface, press a dough ball flat and roll it out to form a circle about 1/2 in (1 cm) thick.
6. Put about 3 Tbs of cooled bean paste in the middle of a dough circle. Fold up the edges of the dough and pinch it closed around the filling. Gently roll the sealed dough ball to smooth it out. Place each filled bun on a baking paper square with the sealed side down. Continue for other buns.
7. Arrange the buns with their baking paper squares on bamboo steamer basket trays, leaving a finger-width space between the buns.
8. Bring 1 in (3 cm) water to boil in a large pot. Place the steamer basket in the pot, cover it, and reduce to medium low heat. Steam until buns are firm and springy, about 15–20 min.
9. Keep covered until ready to serve.

Ingredients

• **Anko – red bean paste:**
• 1/3 cup (70 g) adzuki beans
• 3/4 cup + 1 Tbs (200 ml) water more as needed
• 1/4 cup (55 g) raw sugar
• 1/8 tsp sea salt

Method

1. Cover adzuki beans with water in a large bowl and soak overnight. Drain and discard water.
2. Add soaked adzuki beans and 3/4 cup + 1 Tbs (200 ml) water to a medium pot. Bring to boil. Cover and simmer on low, until beans are mostly soft, adding more water if needed, 40–50 min.
3. Stir in sugar and salt. Continue to simmer, partially covered, stirring regularly, until beans are very soft and most of the liquid has cooked off, another 10–15 min. Remove from heat.
4. Mash beans with a wooden spoon. Cover and let cool. **green tea syrup:**

• 1/3 cup (75 g) raw sugar
• 1/4 cup (60 ml) water
• 2 tsp matcha powder
• 2 drops green food coloring optional

1. Add sugar and water to a small pot. Bring to simmer on low heat. Stir until sugar is dissolved, about 2–3 min.
2. Stir in matcha powder and green food coloring (if using).
3. Remove from heat and let cool.
4. Pour the cooled syrup into a cup, transfer to the fridge, and chill for 1–2 hrs.
5. Put two empty bowls in the fridge (or freezer) to chill them as well. **shaved ice:**

• 3 cups (350 g) ice cubes
• 1 1/2 cups (360 ml) cold water

1. Add ice cubes and cold water to a blender.
2. Pulse several times and then blend on increasingly high speed about 10–15 sec.
3. Pour the blended ice mixture into a sieve and drain the water.
4. Portion blended ice into the chilled bowls.
5. Pour chilled green tea syrup over the ice.
6. Top with red bean paste and serve.

Ingredients

• **mango syrup:**
• 1/2 cup (80 g) mango peeled, chopped
• 1/3 cup (75 g) raw sugar
• 1/2 cup (120 ml) water

Method

1. Add chopped mango, sugar, and water to a blender. Blend smooth on high, about 45–60 sec.
2. Pour blended mixture into a small pot. Bring to simmer on low heat. Stir constantly until slightly thickened, about 3–5 min.
3. Remove from heat and let cool.
4. Transfer to the fridge and chill for 1–2 hrs.
5. Put two empty bowls in the fridge (or freezer) to chill them as well. **shaved ice & fruit:**

• 3 cups (350 g) ice cubes
• 1 1/2 cups (360 ml) cold water
• 2/3 cup (100 g) mango peeled, chopped

1. Add ice cubes and cold water to a blender.
2. Pulse several times and then blend on increasingly high speed about 10–15 sec.
3. Pour the blended ice mixture into a sieve and drain the water.
4. Portion blended ice into the chilled bowls.
5. Pour chilled mango syrup over the ice.
6. Top each with chopped mango and serve. **Variations:** Ice Cream: Add a scoop of vanilla or mango ice cream.

Ingredients

• 2/3 cup (75 g) cashews
• 1 cup (240 ml) soy milk
• 3/4 cup + 1 Tbs (200 ml) soy cream
• 3 Tbs lemon juice
• 1/2 cup (110 g) raw sugar
• 1 tsp corn starch
• 1 tsp tapioca starch
• 1 1/3 cups (200 g) blueberries (fresh or frozen)
• 2 Tbs (25 g) raw sugar
• 3/4 cup (50 g) Lotus Biscoff cookies coarsely crumbled
• or 3/4 cup (50 g) graham crackers coarsely crumbled

Method

1. Add cashews to a bowl and cover with hot water. Soak for at least 2 hrs. Drain and discard soaking water.
2. If using frozen blueberries, let them thaw for 30–60 min.
3. Add soaked cashews, soy milk, soy cream, lemon juice, 1/2 cup (110 g) sugar, corn starch, and tapioca starch to a blender. Pulse several times, then blend on high until smooth, 1–2 min.
4. Add fresh (or thawed) blueberries and 2 Tbs (25 g) sugar to a large pot. Simmer on medium low heat, stirring frequently, until blueberries start to fall apart, 3–5 min.
5. Add blended mixture. Return to simmer. Simmer on low, stirring constantly, until thickened, another 3–5 min. Remove from heat. Let cool for 1 hr.
6. Ice cream machine: Add cooled mixture to an ice cream machine. Churn and freeze until the machine finishes, about 30–45 min, adding the crumbled cookies or crackers just a few minutes before it stops. Transfer mostly frozen mixture to a large sealable container. Freeze for 1–2 hours.
7. No churn: Stir crumbled cookies or crackers into the cooled mixture. Portion mixture into 4 to 6 small bowls. Cover and freeze for 6–8 hours.
8. Remove from freezer and let thaw for 10–15 min before serving.

Ingredients

• 2/3 cup (75 g) cashews
• 1 1/4 cups (300 ml) soy milk
• 3/4 cup + 1 Tbs (200 ml) soy cream
• 2 tsp lemon juice
• 1 medium (250 g) persimmon chopped
• 2/3 cup (145 g) raw sugar
• 1 tsp guar gum
• 1/8 tsp turmeric optional
• 1/8 tsp sea salt

Method

1. Add cashews to a bowl and cover with hot water. Soak for at least 2 hrs. Drain and discard soaking water.
2. Add soaked cashews, soy milk, soy cream, and lemon juice to a blender. Pulse several times, then blend on high until smooth, about 1–2 min.
3. Add chopped persimmon. Blend on high until smooth, another 30–60 sec.
4. Add sugar, guar gum, ground turmeric (if using), and salt. Blend on high for another 45–60 sec.
5. Let mixture cool for 10 min.
6. Ice cream machine: Add cooled mixture to an ice cream machine. Churn and freeze until the machine finishes, about 30–40 min. Transfer to a large sealable container. Freeze for 1–2 hours.
7. No churn: Add cooled mixture to 4 to 6 small bowls. Cover and freeze for 6–8 hours. For creamier ice cream, add frozen portions to a blender. Pulse several times and then blend smooth, adding some soy milk if needed. Transfer to small bowls. Cover and freeze for another 2–3 hours.
8. Remove from freezer and let thaw for 10–15 min before serving.

Ingredients

• 2/3 cup (75 g) macadamia nuts
• 1 1/2 cups (360 ml) soy milk
• 1/3 cup + 1 tsp (90 ml) yuzu juice or lemon juice
• 2 tsp yuzu zest or lemon zest
• 2/3 cup (145 g) raw sugar
• 1 tsp guar gum
• 1/8 tsp sea salt
• 2–3 macadamia nuts crumbled, for garnish

Method

1. Add macadamia nuts to a bowl and cover with hot water. Soak for at least 2 hrs. Drain and discard soaking water.
2. Add soaked macadamia nuts, soy milk, yuzu or lemon juice and zest to a blender. Pulse several times and then blend on high until smooth, about 2 min.
3. Add sugar, guar gum, and salt and continue to blend on high for another 45–60 sec.
4. Let mixture cool for 10 min.
5. Ice cream machine: Add cooled mixture to an ice cream machine. Churn and freeze until the machine stops, about 30–40 min. Transfer to a large sealable container. Freeze for 1–2 hours.
6. No churn: Add cooled mixture to 4 small bowls. Cover and freeze for 6–8 hours. For creamier ice cream, add frozen portions to a blender. Pulse several times and then blend smooth, adding some soy milk if needed. Transfer to small bowls. Cover and freeze for another 2–3 hours.
7. Remove from freezer and let thaw for 10–15 min.
8. Garnish with crumbled macadamia nuts and serve. # Dedication and acknowledgments for Kolja Govinda Thanks for inspiration, love & support Mom, Dad, Adam, Spencer, Ian Jens, Oliver, Benedikt & Ingo (Ventil Verlag) Lavanya Rupa, Sarah Tyler, Annalisa Oswald Vesso & Naoko Yamane, Caro & Tomoya Vincent Campellone, Amber Crawley Terry Hope Romero, Surdham Göb Felix Carl & Tamara Trölsch Michael Bühler-Rose Cleo & Jörg Maier Utako Minamino, Yoshiro Hamada, Aiko Sawano Greg Dvorak & Kenji Ono, Satoshi Niino, Darcy, Marina Kay & Jay Bayles – Alishan (Tokyo), Kyoi Kitsuneya (Kyoto) Roku (Hiroshima), Natsuyo Ando – Veggy Way (Sapporo) Toyo – Neocapsule, Ramen Meguri (Asahikawa) special thanks to all of my Kickstarter backers, devoted readers, proofreaders & recipe testers in 40+ countries worldwide Nicole & Stefan Keller, Anna Sonnleitner, Jasmin & Raphael Manck Alice Schwarz-Filz, Mitsuko Ikeda, Philip Lorijn, Bram Hubbell, Edwin Pantus Oliver Schneidereit & Merle Sengelmann, Maren & Elmar Buschmann, Mayte & Paddy Nicole Seggermann, Sarah Hodge, Sabiha Taner, Christin Mattuschka, Floortje Smeets Reiner Barczinski, Holly Monahan, Silke Wilms, Paul Becker, Tamara Font, Kaitlyn Bussell Bas & Suzanne Waijers-Klappe, Eljakim Schrijvers, Nicolas Barthelemy, Rilana Lyrik Matthew Evans, Vanessa Harvey, Rick Jacobson, Leslie Bocker, Sarah Goblet Melinda Tyler, Julian Hegemann, Thorvald Neumann, Daniel Tschinder Andrea Heise, Christine Klein, Lisa Kinberger, Marc Linkenheil Gabriele Fischer, Emilia Leese & Kristen Palana # Other books (extracted promotional text) The Lotus and the Artichoke The Lotus and the Artichoke The Lotus and the Artichoke Vegan Recipes from World Adventures MEXICO SRI LANKA The Lotus and the Artichoke MALAYSIA new WORLD 2.0 edition with over 100 vegan recipes A culinary adventure with over 60 vegan recipes A culinary adventure with over 70 vegan recipes A culinary adventure with over 70 vegan recipes 240 pages ISBN 978-3-95575-012-1 128 pages ISBN 978-3-95575-027-5 160 pages ISBN 978-3-95575-047-3 160 pages ISBN 978-3-95575-064-0 The Lotus and the Artichoke The Lotus and the Artichoke The Lotus and the Artichoke The Lotus and the Artichoke INDIA ETHIOPIA INDOCHINESE JAPAN A culinary love story with over 90 vegan recipes A culinary adventure with over 70 vegan recipes A culinary adventure with over 50 vegan recipes A culinary adventure with over 120 vegan recipes 192 pages ISBN 978-3-95575-082-54 160 pages ISBN 978-3-95575-105-0 128 pages ISBN 978-3-95575-206-4 224 pages ISBN 978-3-95575-253-8 Download the e-books: www.lotusartichoke.com