RCI-SP.003.0652.001
Stewed Vegan Maki
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.
Prep25 min
Cook120 min
Total145 min
Servings4
Difficultyintermediate
Ingredients
- (60ml) fine shredded carrot1/4 cup
- (60ml) thin julienned onion1/4 cup
- (60ml) fine diced celery1/4 cup
- (60ml) thin julienned daikon1/4 cup
- 2 tablespoons
- 2 oz
- 1/2 cup
- 1/2 teaspoon
- 1/2 teaspoon
- 1 1/2 cups
- 2 unit
Method
1
In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake.
2 minutes
2
Bring to a simmer and let cook until most of the sake is gone, stirring often.
8 minutes
3
Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.
12 minutes
4
Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.
5 minutes
5
Pour the 'sauce' over the vegetables and mix thoroughly. Let cool.
8 minutes
6
Mix in vinegar.
1 minutes
7
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.
5 minutes