I feel a bit silly when I say “Vegan” to name the dishes I post.
Because everything I post on this blog are vegan.
But with a few dishes like this one I feel it’s necessary to say it because otherwise people may think I am eating animal-based food.
When I posted my vegan egg on Instagram recently, a vegan friend said she almost had a heart attack because she thought it was a real egg.
Since my first vegan Char-Siu (previous post) turned out fantastic, I decided to make ramen to enjoy it.
Char-Siu is one of the most popular toppings for ramen in Japan.
It has been a long time since I had my last Char-Siu ramen, and I was so excited.
There are ramen shops in the U.S. that serve ramen that “can be made vegan.”
But often time you find out it’s made vegan by subtraction, and you realize four out of the five toppings disappear from your bowl.
Well, that’s why I eat out less and less and cook at home more and more because I can make what I want, exactly the way I like it.
Vegan ramen with an “egg” and “char-siu.”
No subtraction here.
Have a great weekend everyone!
This is another game-changer!
When I made the awesome vegan eggs shttps://sideb.culinarytribune.com/2020/09/08/vegan-soft-boiled-egg%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%e5%8d%8a%e7%86%9f%e5%8d%b5/ , I noticed that the same recipe-creator had another video.
I got so excited when I learned that the video was showing how to make vegan Char-Siu.
I mostly followed the recipe, only making some minor changes mostly because I didn’t want to do the hard work (I didn’t peel bean skins, I used food processor instead of mashing beans with fingers, etc.), and it turned out AMAZING!
Char-Siu is basically braised pork.
Very popular in Japan.
I would totally believe it’s meat.
Can you see there are two parts, the red meat and the fat.
This is delicious as is already, but I’m so excited to use it to make some awesome dishes.
Interested in how to make it?
Check out https://www.youtube.com/watch?v=ssz6vlrNYzE .
These guys are awesome!
Teishoku is a set meal ordered at many restaurants in Japan.
It usually comes with rice, miso soup, and several small dishes.
I love Teishoku because they are usually nutritionally balanced, and you get to enjoy many different dishes, a little of this and a little of that.
I posted the Azuki rice a few weeks ago, but this time I made it into Onigiri, a rice ball.
Tofu with Amaranth caviar and Shiso.
Sweet and spicy gochujang potatoes.
I can eat a big bowl of rice, just with this.
It was fun to put together this Teishoku meal because I get to use all my favorite Japanese dishes.
Osekihan, or Azuki red rice is something we eat for special occasions, typically to celebrate something.
You use sticky rice for this, and cook it with Azuki beans.
The beautiful red color comes from Azuki.
This was my first attempt to make Osekihan, and it turned out perfect!
I hadn’t eaten Osekihan for such a long time, and it was such as nice treat.
There was no special celebration, but being able to eat this dish after so many years itself was kind of a celebration (lol).
This is another somen soup dish I love.
I make this when I want something light yet rich and satisfying, if that makes sense.
The soup is not the cream type, but it’s full of flavor.
Then chili garlic oil was drizzled at the end.
This dish is good cold or hot.
Topped off with tempeh, scallion, and sesame seeds.
Ankake means thickend sauce in Japanese.
Spaghetti served with this type of sauce is very popular in the Nagoya region where I grew up.
It’s far from so-called gourmet type of dish, but it’s loved by the locals.
I’ve never made it myself, because there is a restaurant called Yokoi https://yokoi-anspa.jp/ in Nagoya that makes the best Ankake spaghetti (I believe they are the one who created this dish), and I would just go to the restaurant whenever I had craving for it.
Now living in the U.S., I can’t find it anywhere near me (Unfortunately no Japanese restaurants in the U.S. make this dish).
I would tweak things a bit next time, but overall my first Ankake Spaghetti turned out really good.
Definitely satisfied my craving.
Noodles, veggies, soup, together, cold, and refreshing.
This was exactly what I needed!
Yaki-bitashi is a Japanese cooking method.
It means fry (or sautee) first and then marinade.
I gathered all my favorite vegetables for this dish.
Eggplant is one of my favorite vegetables, but I tend to go for smaller sized versions like the one I grew up with in Japan.
Their seeds are smaller and the skin is softer.
So when I found these at Costco, I decided to try them.
Funny they call them “baby” eggplant, but this is the regular size in Japan.
Many Japanese noodles have become known in the U.S. the past several years (e.g., ramen, udon, soba, etc.), but I don’t think a lot of people know this one, “somen.”
Somen is the thinnest version of Japanese noodles (I believe).
And we (and I) enjoy eating Somen in summer for some reason.
This is good hot or at room temperature, but GREAT cold!
Napolitan Spaghetti is a popular spaghetti dish in Japan.
Because of the name, I believed it was an Italian dish for the longest time.
It’s basically spaghetti sauteed with veggies like onions, peppers, and sausage, and coated with ketchup.
But first I want to talk about the sausage.
This is vegan sausage, just in case you are wondering.
I found this at a co-op store.
We really like it.
Everything from taste to texture, to look.
I cooked them with a little oil, but the sausage gives out a lot of oil itself.
(I’ve since started cooking these with no oil, and it works out better.)
This was so tasty!
Ohagi is a type of Japanese traditional sweets.
Made with super sticky rice (sweet rice cooked and mashed into almost mochi) and sweet Adzuki beans.
Regular Japanese rice (used for Sushi) is often described as “sticky” in the U.S., but the rice we use to make Ohagi is an even stickier type of rice, sold as sweet rice in the U.S.
I got my Adzuki beans from a local co-op.
I often use pre-made sweetened Adzuki (simply because it’s easy), but this time I cooked the beans myself.
Traditionally, there are two versions that are very popular.
One is a ball of super sticky rice covered with sweet Adzuki beans.
The other is a ball of super sticky rice stuffed with sweet Adzuki beans (sometimes no filling inside) covered with sweetened Kinako (roasted soy bean powder).
This time I experimented with various ingredients, traditional and not so traditional.
In the picture above, you will find…
The other four are…
-Raspberry White Bean
They all turned out great, and I love how they look together with various colors and textures.
It makes a perfect snack.