recipe.exchange

Stewed Vegan Maki

@arecipe.bsky.social

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."

Yield 3–4

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

Instructions

  1. 1
    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.
  2. 2
    Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
  3. 3
    Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
  4. 4
    Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
  5. 5
    Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Stewed_Vegan_Maki