Learn to prepare typical dishes without ingredients of animal origin
Choosing a vegetarian diet is a way to discover new possibilities in the kitchen, exploring different combinations. In the world of Japanese gastronomy, many traditional recipes can be transformed into authentic vegetarian dishes, without losing the oriental essence. Check out 5 delicious ideas for making vegetarian Japanese dishes below!
Shimeji
Ingredients
- 500 g of shimeji
- 3 tablespoons soy sauce
- 1 teaspoon granulated garlic
- Olive oil for grilling
Preparation method
Separate the shimeji florets. In a pan, add the olive oil and place over medium heat to heat. Add the shimeji and sauté for 1 minute. Add the garlic and soy sauce and mix well. Fry until caramelized. Serve immediately.
Yakisoba
Ingredients
- 200g yakisoba noodles
- 2 tablespoons sesame oil
- 1 onion sliced
- 1 red pepper cut into thin strips
- 1 yellow pepper cut into thin strips
- 1 carrot cut into thin slices
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup sliced cabbage
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch diluted in 1/4 cup water
- 1/2 cup water
- Water for cooking pasta
Preparation method
In a large pot, cook the pasta in boiling water following the instructions on the package. Drain and reserve. Heat a large skillet over medium-high heat and add the sesame oil. Add the onion and sauté for 2-3 minutes, until it starts to become translucent. Add the peppers, carrots, broccoli, cauliflower and cabbage. Saute the vegetables for 5-6 minutes, stirring constantly, until cooked but still crunchy.
In a small bowl, combine the soy sauce and water. Add the mixture to the pan, reduce the heat to medium and cook for 2-3 minutes. Add the diluted cornstarch and stir until the sauce thickens slightly. Add the cooked pasta to the pan and mix well to incorporate the sauce and vegetables. Cook for another 2 minutes over medium heat and serve hot.
Tpush
Ingredients
- 1 carrot, peeled and cut into sticks
- 1 onion peeled and cut into thick slices
- 1 cup green beans with ends trimmed
- 1 cup of tea broccoli florets
- 1 cup wheat flour
- 1 cup cornstarch
- 2 teaspoons of chemical yeast
- Ice water
- Salt, ground black pepper, sweet paprika and cumin to taste
- Frying oil
Preparation method
Place all the vegetables in a container and mix well. Add the wheat flour and cornstarch and stir to combine. Season with salt, black pepper, paprika and cumin. Gradually add the ice water and mix until smooth. Finally add the chemical yeast and mix to combine it with the other ingredients.
In a pan, add the oil and place over medium heat to heat. With the help of a ladle, take some dough and place it over the oil until golden brown. Next, remove the tempura from the pan and place it on a container with absorbent paper to drain the excess oil. Serve immediately.
Guioza
Ingredients
Mass
- 3 cups wheat flour
- 1 teaspoon of salt
- 1 cup of water
Filling
- 1 green jackfruit cut into pieces
- 2 onions peeled and chopped
- 2 chopped tomatoes
- 100 g of pitted and chopped olives
- 1 liter of water
- 2 cloves of garlic, peeled and crushed
- Salt, ground black pepper, chopped green chilli and olive oil to taste
Assembly
- 200 ml of water
- Olive oil to taste
Preparation method
Mass
Place the soft wheat flour and salt in a container and mix well. Add the water, mix until you obtain a homogeneous mixture. Let it rest for 30 minutes. Then, using a rolling pin, roll out the dough and cut it into circles. Book.
Filling
In a pressure cooker, place the jackfruit pieces, cover with water and cook over medium heat for 35 minutes after reaching pressure. Then, remove the pan from the heat, wait for the pressure to release, transfer the jackfruit to a cutting board and remove the peel, seeds and stem.
Using a fork, shred the jackfruit and set aside. In another pan, add the olive oil and heat over medium heat. Add the onions and garlic and brown them. Gradually add the jackfruit meatcherry tomatoes and olives and mix well. Season with salt, black pepper and green perfume. Turn off the heat and set aside.
Assembly
Using a spoon, place a little filling inside each of the circles and fold them in half to seal them. Make folds on the edge and press well. Next, add the olive oil to a pan and place it over medium heat to heat it. Add the gyoza and let a crust form at the base. Then add the water, cover the pan and cook until dry. Turn off the heat and serve immediately.
Yakitori
Ingredients
- 300 g shitake mushrooms
- 250 g of firm tofu
- 1 red pepper cut into 2cm pieces
- 1 courgette cut into thick slices
- 1 red onion cut into 2cm pieces
- 8 bamboo skewers
- 1/4 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon culinary sake
- 2 tablespoons of brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 tablespoons of water
Preparation method
Cut the tofu into 2cm cubes. Place the tofu cubes on a clean tea towel and press gently to remove excess water. Book. In a large bowl, whisk together soy sauce, mirin, culinary sake, brown sugar, ginger, sesame oil, and water. Mix well until the sugar has dissolved completely.
Add the tofu cubes, mushrooms, peppers, zucchini and red onion to the bowl with the marinade. Mix well to ensure all ingredients are covered in the sauce. Leave to marinate for at least 30 minutes. Remove ingredients from marinade, reserving liquid. Assemble the skewers by alternating cubes of tofu, mushrooms, pieces of pepper, slices of courgette and pieces of red onion.
Heat a nonstick pan over medium-high heat. Add a little vegetable oil and grill the skewers for 2-3 minutes on each side, until golden brown and lightly caramelized. If you prefer, preheat the oven to 200°C. Place the skewers on a baking tray lined with baking paper and bake for about 15 minutes, turning them halfway through cooking.
While the skewers are grilling or roasting, place the reserved marinade in a small saucepan. Cook over medium heat until reduced and starting to thicken slightly, about 5 to 6 minutes. Brush this reduced marinade onto the skewers during cooking to increase the flavor. Arrange the skewers on a plate and brush them again with the marinade, if desired. Serve hot.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
