Vegan Cooking Master Class Japanese

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Dylan Vickers-Fukakusa

🍘Yaki Ganmodoki- Fried Tofu Cakes

🍚 Chirashi Sushi- Colourful Sushi Rice

🍜 Tantan Ramen - Chilli Oil and Sesame Noodles with Ground Pork 

🍜 Tantan Ramen - Chilli Oil and Sesame Noodles with Ground Pork 

Dan dan mian is a renowned dish from the Sichuan province. Widely loved and frequently reinterpreted, the classic dish features fresh wheat noodles, ground pork and a spicy sesame sauce. Warming spices are balanced by the creamy and savoury sesame sauce.

Serves: 2 

Preparation time: 30 minutes 

Execution time: 30 minutes 

INGREDIENTS 

Pork Topping:

• 2 tsp vegetable oil 

• 200g vegetarian mince (Quorm) 

• 3x3cm ginger, minced 

• 2 cloves of garlic, minced 

• 1 tbsp mirin

• 1 tbsp soy sauce 

• 1 tbsp tobanjian (spicy bean paste) 

For the Soup: 

• 250ml shoujin dashi 

• 250ml soy milk

• 50ml (goma dare (sesame sauce) 

• 1 tbsp rayu (chilli oil)

• salt (to taste) 

To garnish: 

• 2 bok choy stems, steamed (optional)

• chilli threads

METHOD 

1. To make the soup base, place the chicken stock, and soy milk into a pot and bring it to a simmer. Add in the kombu and the dried shiitake mushrooms and let them steep for 20 minutes. Discard the kombu afterwards. Reserve the mushroom. 

2. To make the pork topping, heat a heavy-bottomed pan over medium heat. Add in the vegetable oil and vegetable mince, and saute for 1-2 minutes, breaking it up and stirring it continuously. Add in the garlic and ginger and continue cooking for another 1-2 minutes. Add in the rest of the seasonings and cook for another 2-3 minutes until all of the liquid have absorbed into the meat. 

3. To make the sesame sauce, combine all of the sauce ingredients in a mixing bowl and stir to combine. 

4. To serve, combine the rayu, goma dare, and broth together and bring it to a simmer. Pour the broth over freshly cooked ramen noodles. Top the noodles with the ground pork topping, some freshly steamed or boiled bok-choy and the chilli threads. 

🍜 Ramen- Fresh Wheat Noodles 

These fresh noodles are chewy and have a nice smooth texture thanks to one magic ingredient: alkaline water. The alkaline water adds some slipperiness and also helps give the noodles a slightly yellow colour. Use a pasta roller to roll these out, that’ll save you lots of time. 

INGREDIENTS

• 120g plain flour

• 40g water 

• 1 tsp kansui (alkaline water) 

• 1 egg yolk 

METHOD

1. Combine all of the liquid ingredients in a small mixing bowl.

2. Make a well in the centre of the flour and pour the mixture in. 

3. Using a finger or chopstick, slowly begin to incorporate the liquid mixture into the flour until it forms a single mass.

4. Knead the dough for 5-7 minutes or until the dough becomes smooth.

5. Let the dough rest for 20-30 minutes, covered so it doesn’t dry out.

6. Using a rolling pin, roll the dough until it is about 2-3mm in thickness. Sliced the dough to the thickness of your desire using a very sharp knife. Dust with a little flour so the noodles don’t stick together. 

🍚 Chirashi Sushi- Colourful Sushi Rice

In Zen Buddhism, the significance of the number 5 carries many unique and symbolic meanings. Buddhist thought evokes that there are 5 principle elements: earth, water, air, fire and space. The number 5 also represents the 5 Precepts, or Buddhist moral codes of conduct, such as not engaging in violence, false speech or covetousness. These are represented in the 5 symbolic colours of this dish: white, black, green, yellow and red(orange). 

Serves: 2

Preparation time: 40 minutes

Execution time: 20 minutes 

INGREDIENTS  

• 300g shari

• ¼ cucumber, mandoline 

• ½ avocado, sliced 

• ½ carrot *see below

• 1 inari sheets, julienned  

• 8g toasted sesame seeds 

• ¼ Lebanese eggplant 

Eggplant Agedashi Marinade: 

• 600ml Shoujin dashi

• 100ml Soy sauce 

• 100ml Mirin 

Shiitake Poaching liquid: 

• 4 dried shiitake mushrooms, reserved from dashi, stems removed, quartered 

• 50ml shojin dashi 

• 20 ml soy sauce 

• 30ml mirin 

• 1 tsp sugar 

METHOD

1. To make the cucumber fans, slice the cucumber into lengthwise quarters. Using a very sharp knife, angle the knife upwards a little so that when you slice it isn’t completely touching the board and make numerous, very thin slices into the cucumber. Next, cut out and remove the inner core where the seeds of the cucumber remain. Slice the cucumber into little sections with 5-6 of the smaller slices on each piece. Fan them out to create a cute little decoration.

2. To make the carrot blossoms, make four 2mm slices, in equal intervals, running along the length of the carrot. Then, make 4 lateral slices starting 3mm to the right of the initial cut, moving from lateral to vertical, and sloping to meet the bottom point of your first lengthwise cut. Repeat this 3 more times with the other incisions. Next, flip the carrot upside down and make the same lateral transitioning to vertical cuts, meeting, once again at the bottom of the incisions. Now slice the carrot into thin slices, creating little flower shapes. 

3. crush the delicate grains of rice. Allow the rice to cool to around 40C before using. 

4. To prepare the marinate eggplant: Score the skin of the eggplant by making small slits in the skin. Place the shojin dashi, soy sauce, and mirin into a bowl and mix to combine. Pre-heat a pot of oil to 180C. Fry the eggplant for 2-3 minutes or until it is completely soft when probed with a toothpick. Remove the eggplant and immediately place it into the marinade. 

5. To prepare the shiitake mushrooms, place them along with the mushroom poaching liquid ingredients in a saucepan. Bring the ingredients to a simmer over medium-low heat and cook until the liquid has nearly entirely evaporated. 

6. To assemble: Place 180-200g of sushi rice into a wide, shallow bowl. Sprinkle sesame seeds on top. Layer the vegetables onto the rice, spreading them evenly across the surface, dividing the vegetables by colour. 

🍘Yaki Ganmodoki- Pan-Fried Tofu Cakes

The key to these dumplings is making sure to press as much water out of them as possible. Wrap the bricks of tofu in between tea towels and place a plate and a weight on top of them. You can substitute any vegetable into the center, but be careful not to introduce too much water to the mix.

Serves: 2

Preparation time: 20 minutes 

Execution time: 20 minutes

INGREDIENTS  

• 200g firm tofu, drained well

• 10g shio kombu, salted kelp

• 10g miso 

• 30g carrot, julienned

• 1 tbsp potato starch 

• 30g broad beans, peeled, lightly blanched 

• ¼ tsp salt 

• For frying: 500ml vegetable oil 

METHOD

1. Wrap the block of tofu in a tea towel. Place a plate on top of it, and weigh it down with at least 2kgs applied on top. Allow the tofu to rest like this for 1-2 hours to remove as much moisture as possible. 

2. Combine all of the ingredients in a mixing bowl. Using a fork, mash the tofu until it has crumbled quite finely. Divide the mixture into 4 equal portions and shape it into patties. 

3. Prepare a sauce pan and fill it with oil. Heat the oil over medium-low heat until it reac.  hes 180C. Fry the patties for 3-4 minutes, turning over half way through or until the outer skin is an even golden brown. Remove from the oil, drain on paper towel and season the top of the patties with a small pinch of salt. 

🍶Amazu Ankake- Sweet and Sour Sauce 

This sweet and sour sauce pairs well with fish, and or lightly fried foods. 

Serves: 2 

Preparation time: 5 minutes 

Execution time: 5 minutes

INGREDIENTS 

• 470ml shoujin dashi 

• 60ml rice wine vinegar 

• 30g sugar

• 40 g soy sauce

• 1 tsp potato starch 

• 1 tbsp water 

METHOD

1. Place all of the ingredients, except for the potato starch and water into a small saucepan.

2. Heat the mixture to a simmer.

3. Meanwhile, mix the potato starch and water in a small, separate container. 

4. Using a whisk, slowly incorporate the potato starch-water into the simmering liquid, until it thickens to a gravy-like consistency. Place a small dollop of the sauce on each ganmodoki. 

🍄 Shojin Dashi- Kombu and Shiitake Mushroom Stock 

This stock is a foundational element of Japanese Buddhist cuisine. This is the most simple version of the stock, but it sometimes also contains other ingredients like dried or fresh daikon radish, or dried eggplant. Compounds contained within shiitake mushrooms are known to boost immunity, fight cancer and improve heart help. Kombu Kelp is a nutrient dense food which contains lots of magnesium and numerous anti-oxidants.

Active time: 5 minutes

Total time:1 hour 

Serves: makes scant 1L 

INGREDIENTS 

• 1L cold water

• 6g dried shiitake mushrooms 

• 2g kombu 

METHOD 

Either: place all of the ingredients in a container and refrigerate overnight. The next day, discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use. 

OR: Place all of the ingredients in a sauce pan and bring the water to around 70C. Simmer the ingredients at around 70C for 1 hour. Discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use. 

🍶Sushi Su- Rice Vinegar Seasoning

Preparation time: 2 minutes

Execution time: 5 minutes 

Serves: makes 1 batch of sushi rice (180ml)

INGREDIENTS 

• 100g rice wine vinegar

• 70g sugar

• 25g mirin

• 16g salt 

• 4g kombu (optional)

METHOD

1. In a small saucepot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.

2. Add in the kombu and let steep for 1 hour. Discard the kombu. 

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🍚 Shari- Sushi Rice

Preparation time: 30 minutes 

Execution time: 10 minutes 

Makes: 12 rolls 

INGREDIENTS 

• 600g koshihikari- Japanese short grain rice 

• 675g-700g water

• 180ml sushi su 

METHOD

1. Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Dump out the cloudy, starchy water and fill the bowl up again. Rinse and repeat 2 times until the water runs semi-clear. 

2. Pour enough cold water over the rice to submerge it by at least 4cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.4.) 

3. Place the rice in a rice cooker with 675g of water or place it into a covered sauce pot with 675g of water. 

4. Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepan over medium heat and bring it up to a boil. When the liquid starts to boil, place the lid on, turn down the heat to low and simmer the rice for 13-14 minutes. Turn off the heat and allow the rice to rest for 10 minutes with the heat off. 

5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky. 

6. Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of the nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85g of the seasoned sushi rice. Spread the rice all over the surface of the the nori, leaving a 1cm gap at the top. 

7. Flip the nori over so that the rice is touching the cutting board. Add a smear of wasabi on the nori. 

8. Layer your salmon and fillings in an even row in the centre of the nori. Use a maki su, or bamboo matt to roll up the contents of the sushi, and cut the roll into 6 pieces. 

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