RCI-SP.003.0017.001

Stewed Vegan Maki

Name: Stewed Vegan Maki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60ml) fine shredded carrot; 1/4 cup (60ml) thin julienned onion; 1/4 cup (60ml) fine diced celery; 1/4 cup (60ml) thin julienned daikon; 2 tablespoons miso; 2 oz (55g) sake; 1/2 cup (120ml) water; 1/2 teaspoon rice vinegar; 1/2 teaspoon wasabi; 1 1/2 cups (360ml) sushi rice; 2 unit nori

I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sush

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(60ml) fine shredded carrot
1/4 cup
(60ml) thin julienned onion
1/4 cup
(60ml) fine diced celery
1/4 cup
(60ml) thin julienned daikon
1/4 cup
miso
2 tablespoons
(55g) sake
2 oz
(120ml) water
1/2 cup
rice vinegar
1/2 teaspoon
wasabi
1/2 teaspoon
(360ml) sushi rice
1 1/2 cups
nori
2 unit

Method

In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake.

Bring to a simmer and let cook until most of the sake is gone, stirring often.

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.

Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.

Pour the 'sauce' over the vegetables and mix thoroughly. Let cool.

Mix in vinegar.

Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.

Stewed Vegan Maki

Ingredients

Method

What Makes This Variant Distinct