How to Make Delicious Vegan Braised Shiitake (Vegetarian)

Vegan Braised Shiitake (Vegetarian). Great recipe for Vegan Braised Shiitake (Vegetarian). Many people told us during Food Fairs, they preferred the Vegan Dashi rather than the traditional Japanese Dashi! We have created this delicious dish using a plant-based only, Shojin (Japanese Zen Temple Cuisine) Dashi especially for the.

The Best Shiitake Mushroom Vegetarian Recipes on Yummly Shiitake Mushroom Soup, Shiitake Mushroom Stuffing, Shiitake Mushroom Tagliatelle. Shiitake Mushroom Soba Salad Posh Journal. You can have Vegan Braised Shiitake (Vegetarian) using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Braised Shiitake (Vegetarian)

1. It's 10 pieces of (dried weight: 60g) Dried Shiitake mushrooms.
2. Prepare 12 g of Kombu.
3. It's 20 g of Soybeans.
4. It's 8 cm (2 g) of Kanpyo(dried gourd strip).
5. It's 30 ml of Mirin.
6. It's 30 ml of Soy sauce.
7. It's 1 tsp of Grain vinegar or black vinegar.

Braised tofu and shiitake is one of the most traditional Chinese home dish. Each family typically has their own variation, and this time I am making it into a vegetarian dish using of mushroom sauce instead of oyster sauce, and the using mushroom stock granules instead of chicken stock or chicken stock granules. Braised bok choy with shiitake mushrooms is a simple dish featuring two ingredients that are made for each other. Even with the prep, this dish takes just minutes to make.

Vegan Braised Shiitake (Vegetarian) instructions

1. Dry fry the soybeans (i.e., do not use oil) on low heat until they are light brown. Soak the kombu in water for around 30 minutes and slice it thinly with a kitchen knife..
2. Soak the kombu and soybeans in water overnight. In a separate bowl, soak the dried Shiitake mushrooms in water overnight. (Remove the Shiitake stems during the soaking process so the rehydrated Shiitake will become plump.).
3. Add water to the kombu/soybean Dashi until there is 300ml of liquid, and add 300ml of Shiitake dashi..
4. Add the kanpyo to (3) and simmer it together with the kombu and soybeans for 2 minutes, removing the scum. Remove mixture from heat and let cool..
5. Strain the liquid from (4) (300 ml) into a pot together with the Shiitake with their stems removed, and add mirin, soy sauce, and vinegar. Bring to a boil and remove the scum..
6. Simmer on low heat for 10 minutes. Remove from heat and let cool. Taste the soup and either return it to the heat to evaporate more liquid and concentrate the flavors or add soy sauce to taste..

Serve this lovely side dish with Asian-style tofu or noodle dishes. It's good on its own or over rice. Use any kind of bok choy: Baby bok choy of any size is fine in this. This vegan ramen is packed with fiery, tangy, uplifting flavours, thanks to the combination of umami-rich and chilli-heavy broth, braised tofu and pickled shiitake mushrooms. You'll need to make the dashi a few days in advance, as it needs time to extract all the deep, savoury flavours from the kombu and mushrooms, but this requires very little hands-on time.