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."
Source and licence
"Stewed Vegan Maki" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stewed_Vegan_Maki, revision 4569938), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stewed_Vegan_Maki&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4569938
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ cup (60 ml) finely-shredded carrot
- ¼ cup (60 ml) thinly-julienned onion
- ¼ cup (60 ml) finely-diced celery
- ¼ cup (60 ml) thinly-julienned daikon radish
- 2 tablespoons miso paste
- 2 oz (55 g) sake
- ½ cup (120 ml) water
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 1½ cups (360 ml) cooked sushi rice
- 2 sheets of nori
Method
- 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.