Vegan Unagi – replicating a popular dish from Nagoya, ‘Unagi Hitsumabushi’ that’s enjoyed in a few steps. Using the same tofu ‘unagi’ recipe, this bowl is served with hot broth along with other delicious condiments. Give it a try & have a great
Recipe (yields 2-3 servings)
~ 14oz extra firm tofu – drained well, pressed & wring out all liquid using a cheesecloth
~ 2 sheets nori, cut into half
~ 1 small potato, grated & squeeze out all liquid
~ 1 teaspoon cornstarch + more for binding
~ a drizzle of toasted sesame oil, salt, a few shakes of white pepper
🌱Sauce ingredients: Mix together 1/4 cup mirin, 3 tablespoons soy sauce, 3 tablespoons kombu dashi or water & 1 tablespoon maple syrup (more for a sweeter version) until all combined.
🌱Kombu dashi – see comment on steps
🌱Other ingredients & condiments: cooked rice, pickled ginger, furikake mix, sesame seeds, chopped scallions
✅To make the ‘unagi’, place tofu & potato in a bowl, then mix to combine. Season with a drizzle of sesame oil, 1 teaspoon salt, 1/2 teaspoon white pepper, then massage in 1 teaspoon cornstarch & divide into 4 equal portions.
✅Place one half Nori sheet (glossy side up) on a cutting board, then sprinkle cornstarch all over the sheet. Create an area for filling with a pair of chopsticks as a guard to the side. Place tofu mixture on the nori sheet & press down firmly.
✅In a heated pan with a drizzle of oil, pan fry (tofu side down) ‘unagi’ until fully cooked or lightly brown. Remove from heat & place them (tofu side up) on a lined baking sheet.
✅To make the sauce, heat mirin, soy sauce, maple syrup, kombu dashi in a small saucepan over medium-low heat until the sauce is slightly thickened. Brush sauce generously on the ‘unagi’ & broil over low heat until you get the roasted look. Remove & top with sesame seeds.
✅ To serve, place cooked rice in a bowl, top with ‘unagi’ & pour hot soup over then garnish with chopped scallions, furikake & pickled ginger.
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