New Konjac Method! VEGAN SASHIMI Recipe. Soy Milk Scallop & Tomato Tuna.
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- Опубликовано: 10 фев 2025
- Sorry!
I just noticed a mistake. 1/2Tbsp Kombu stock powder at 00:52 → 1/2tsp.
The recipe at the end is correct.
Konjac Sashimi with New Method!
This is a new recipe for vegan sashimi that is simple and flexible, and also has an improved texture!
Sushi with this is promising！
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＊Konjak powder and Glucomannan＊
The difference between konjac powder and glucomannan is not the degree of refinement. In Japan, the difference between the two is whether it is a food or a nutrient. In other words, basically, if it is used in a food as an ingredient, it is labeled as konjac powder, and if it is a supplement, it is labeled as glucomannan.
Konnyaku powder is available at various stages of refinement.
It ranges from unrefined coarse powder to ultra-refined konnyaku powder.
Basically, what you can get at home is of normal refinement, while coarse and ultra-refined ones are for commercial use.
They are not easily available for home use.
Therefore, there is not much point in worrying about the degree of purification when it comes to home use.
Both konnyaku powder and glucomannan are refined.
So the name alone don't not tell you which is more refined.
And that's not that much of a problem.
Please note this is the classification in Japan, so please research the laws and distribution in each country yourself.
Editting app and Music : VLLO
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Sorry!
I just noticed a mistake. 1/2Tbsp kombu stock powder at 00:52 → 1/2tsp.
The recipe at the end is correct.
Thank you so much! Been following for so long!
Hello, long-time member of the Konjac Cooking Club! Hope you enjoy the new recipe!
Your recipes are always fascinating, you should get more views.
Glad you like my videos! I guess I'm the only one on RUclips digging deep into the potential of konjac, so it's hard for my videos to show up in the related videos...hahaha.
Thanks so much for this new method 🍣
Oh! Cute sushi emoji! Hope you like it!
Genius idea ❤
😄
Thank you so much for the recipies!! Can i substitute white wine for alcohol free white wine? Im learning so much.
1 tbsp glycine
1/2 tsp konjac
1/2 tsp xanthan gum
1/2 tsp kombu stock powder
Mix well dry ingredients
270 soy milk to 50⁰
Swirl and add the dry ingredients slowly
Let sit for 30 minutes
Add 2 Tbsp white wine
Put in food processor, for 1 minute
Boil it (3 minutes in microwave)
Mix well
Place on parchment paper and shape into log
Place in fridge to chill
Thank you for the video. I always look forward to your uploads, they're always quite interesting. I appreciate the time and effort you put into these, thank you for sharing the results of your labor with us. Food experiments are so fun 😁
I'm glad you enjoy my recipes. Since there's no one around me in my real life to talk to about the science of cooking, I'm happy I have people like you online to share the fun with!
Very cool recipes! I was wondering what this piano music is called?
I love your recipes, so different and exciting! This seems a lot easier than the usual way of making Konnyaku... though I actually enjoy that fishy taste! Do you think using psyllium husk powder in place of xanthan gum might work since I already have that? It is recommended to double the amount of psyllium in place of xanthan gum in cooking, but not sure it would apply here. I guess I could experiment but I was hoping not to waste ingredients. Thank you!
No one can know the results without experimenting. The recipes I post here on You Tube are also the result of years of experimentation.
Danke vielmals für die sehr ungewöhnlichen und interessanten Rezepte. Wäre es möglich die eine oder andere Empfehlung für veganen Kombu Stock zu bekommen, den man von Europa aus auch online kaufen könnte? Oder ist es möglich den Konjak gleich mit selbstgemachter Kombu-Brühe zu mischen?
If you don't add the kombu powder, the flavor will be a little weaker, but other than that there are no major issues.
I re-shot this video many times because I often forget to add it.
If you want to buy Japanese things onlIne, There is an Amazon like onlime shopping mall called Rakuten in Japan. I think many of the shops there ship overseas.
Can i substitute white wine with cooking sake? Will the work with oil added inside?
Could you please tell me more of making tuna? You mentioned about the tomato’s fiber. Did you use whole tomato and processed it in the food processor?
Have you ever made a vegan narutomaki?
I have never felt the need to make narutomaki. I always wonder what it is about narutomaki (and halved boiled eggs!) that fascinates Westerners so much.
@@ajapaneseveganskitchench I think they are just cute and picturesque 😂
I see and agree that they are cute.
Do you know ofu(traditional Japanese seitan)? We have traditional plant-based foods that fulfill this role in Japan, and they are easily available at any supermarket. They come in a variety of shapes and preparations, with baked hana-fu(flower shaped seitan, 花麩) and temari-fu(ball shaped seitan, 手毬麩) being popular for this role. They have been around since childhood and they are familiar to non-veggies too, so I guess most people(including myself) simply use them, and don't try to make narutomaki even after going veg. I don't know if I come up with a narutomaki recipe oneday. But I will probably post a steamed hana -fu recipe sometime.
@@ajapaneseveganskitchench I haven't had ofu! I'll look for it at a store near me. I would love to make it if you ever share a recipe, hanafu looks really good!
So how would one make veg versions of other sushi kinds such as sea urchin, jellyfish or sea cucumber among other mock seafood? I bet the latter 2 are more about the texture while the first has texture & flavor to account for
In any way one likes.