East Asia / Appetizer
Stewed Vegan Maki
The original recipe contributor provided the following anecdote:"I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional, but very good."
Ingredients
- carrot, finely shredded; 60 ml1/4 cup
- onion, thinly julienned; 60 ml1/4 cup
- celery, finely diced; 60 ml1/4 cup
- daikon radish, thinly julienned; 60 ml1/4 cup
- miso paste2 tbsp
- sake, 55 g2 oz
- water, 120 ml1/2 cup
- rice vinegar1/2 tsp
- wasabi1/2 tsp
- sushi rice, cooked; 360 ml1 1/2 cup
- nori2 sheet
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.
Inferred This region is inferred from the ingredients（evidence：miso paste、sake、wasabi、sushi rice、nori）
