ヴィーガンおせち料理【前編】祝い肴三種と栗きんとん風

ヴィーガンおせち料理【前編】祝い肴三種と栗きんとん風

Hi there, welcome to TOKYO VEG LIFE! This week, separating into Part 1 and Part 2 I’ll share with you ideas for making very traditional Japanese new year foods into vegan In this Part 1, I’m cooking three kinds of appetizers – Iwaizakana – and a chestnut dish – Kuri-kinton At the end of this video, I’ll also share with you ideas to make the presentation beautiful First, I’m going to cook one of the appetizers – Tadukuri Tadukuri is traditionally a small fish dish coated with caramelized sugar but to make it vegan, I’m taking inspiration from its another name – Gomame Gomame in Chinese characters means 50 thousand rice so I’ll use sesame (Goma) and rice In Japanewe new year foods, there is a dish called Tatakigobo – burdock dressed with sesame seeds So for today’s version, I’ll make a twist to the burdock dish to make Tadukuri First, wash the burdock thoroughly Cut into slightly thick slices To imitate the look of Taduuri, cut the pieces into a small fish form Put them in water to remove bitterness After soaking in water for about 5 min, boil in water Boil for 2-3 min then take them out I’ll dress this with sesame seed sauce Grind roasted sesame seeds Add shoyu-koji Mix well Add to burdock pieces Stir well I’ll leave this aside to let the flavor settle Once that’s done, I’ll top with this topping, which I made separately by breaking apart brown rice puff into small pieces Add a mixture of 4 tsp sugar and 2 tsp water that has been microwaved Stir well and refrigerate So, Goma or the sesame part is this burdock dressed with sesame seeds and Me or the rice part is expressed by this rice topping Next up is another dish that can’t be missed in Japanese new year foods Kazunoko – broiled herring eggs The concentration of small eggs symbolizes reproductive health and is considered as a lucky food Instead of using fish eggs, I’ll use tempeh which is a concentration of small beans So this tempeh is actually a special kind of tempeh Regular tempeh is made with normal sized soy beans but today’s special tempeh is made with tiny soy beans called Suzumaru So the resulting tempeh has a lot more small beans put together I think it would be a good vegan alternative for this lucky food I’ll simply broil and soak this tempeh in dashi stock First cut the tempeh Add 1 cup of dashi stock in the pot This dashi stock is made with dried shiitake mushrooms and kombu seaweed in water, soaked overnight Add 1 cup into the pot Add 1 tsp of shio-koji Once the dashi comes to boil, add tempeh When the dashi boils again, stop the heat Place a small dish on top so the tempeh submerges under dashi Let this sit for a while The third appetizer dish is black beans This dish is vegan, so you can cook with any recipe you like but for me, the traditional kind is way too sweet so I’ll make mine with amazake instead of sugar It’s super simple to make The night before, combine 3 cups of water, 1.5 Tbsp soy sauce, 1/4 tsp salt and 140g of concentrated amazake Bring the mixture to boil then add 150g of dried black soy beans Stop the heat and let the beans soak overnight The next day morning, to finish, cook the beans with the mixture in a pressure cook until they are soft Last dish for today is Kurikinton – a chestnut dish Just like the black beans, the traditional recipe is way too sweet for me so I’ll add my own twist to it I have here peeled and sliced sweet potatoes that have been soaking in water to remove bitterness In a traditional recipe, you would steam these and mash then add lots of sugar to sweeten but I’ll just use them as is Since it’s new year’s, I’ll make it a bit pretty by cutting the potatoes into flower shapes Add the flower-shaped potatoes in a microwave-safe container Put shio-koji on top Put thinly sliced lemon on top Microwave until the potatoes are soft Once the potatoes are soft, I’ll add this store-bought sweet chestnut on top to finish This steamed sweet potatoes with lemon and shio-koji is really easy to make and delicious, and is great for everyday cooking! Now the three appetizers and chestnut dish is finished, so I’ll assemble all together In Part 2, I will put them in a traditional Japanese box – Jubako but in this video, I’ll show you how to put them on a dish like this one For a beautiful presentation I bought this fake plants to add some color from a craft shop I also bought this leaf ribbon from a craft shop Both the texture and thinness are exactly like a real bamboo grass leaf I’ll use this like you would use a bamboo grass leaf for presentation You can simply cut this into a bamboo grass leaf shape but to make it a bit special There are many ways to cut bamboo grass leaves and I downloaded and printed out this photo from the Interet, which I will use as a template to cut this ribbon First, cut the template into a size that’s easy to work with Cut the ribbon roughly to align with the template Fold the template into half and the ribbon Place the ribbon inside the template Now all you need to do is, cut along the lines of the template It becomes a beautifully cut leaf like this Now, I’ll assemble everything together I’m getting nervous! This really tests your aesthetic senses… Many vegans give up having Japanese new year foods because most of these foods are non-vegan but traditionally speaking, the Japanese new year foods are a collection of foods that are considered to be of luck So in this Japanese year cooking, I focused on the concept of incorporating lucky foods and made vegan versions of three appetizers and the chestnut dish I hope you find some inspiration for your new year cooking In Part 2, I’ll make dishes to pack a 3-layered Japanese box with vegan Japanese new year foods

ヴィーガンおせち料理と簡単な飾りつけのアイディアをシェアします！かなり甘さ控えめ・低糖質なレシピになっています♡
前編の献立：
– 祝い肴三種（田作り風、数の子風、黒豆）
– 栗きんとん風