The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (21 page)

1. Combine the daikon and carrots in a large bowl and mix well.

2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well.

3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving.

BURDOCK ROOT WITH GINGER SESAME SAUCE (GOBO SALAD)

Gobo, or burdock root, is slightly sweet and earthy. Combined with the dressing ingredients and toasted sesame, this salad is a sweet, roasty delight. Burdock has an abundance of healing and medicinal qualities and is eaten widely in the East. Create a Japanese salad sampler with the Wakame and Cucumber Salad (page 139) and Daikon Carrot Salad (page 140).

1. Place the burdock root in a sauté pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat.

2. Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy.

3. Meanwhile, toast the sesame seeds in a separate, dry sauté pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing.

4. Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store.

TEMPURA VEGETABLES

Though deep-frying and healthy living do not go hand in hand, we think you may enjoy this recipe every now and again. And choosing the best-quality ingredients makes a big difference.

Cut the vegetables as flat as possible; this makes them easier to fry in shallow oil. You may wish to lightly pre-steam harder vegetables such as potatoes, squash, or carrots. Please keep in mind that the smaller variety of vegetables you use, the quicker the preparation time will be. Serve with soy sauce, Sweet and Sour Sauce (page 103), Ponzu Sauce (page 148), Mango Ginger Sauce (page 61), or one of the following dipping sauces.

1. Cut the vegetables and set aside near the stove. Pour the oil into a large, deep sauté pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter.

2. In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin.

3. Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together.

4. Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately.

MISO CASHEW SPREAD

This is an incredibly simple spread to whip up. Use it in your Nori Rolls (page 157), or as a dip for raw veggies like cucumber slices, celery, and carrot sticks. Try it also on rice cakes with sliced avocado and tomato. Experiment with different types of miso paste (see page 134) to experience how it changes the flavor of the dish.

1. Place all of the ingredients in a food processor or strong blender and process until smooth.

2. If you are using a blender, you may need to add more water to get the smooth consistency. Adjust the soy sauce levels accordingly.

• For a
Miso Tahini Spread
, replace the cashews with 1 cup of tahini paste. Instead of using the food processor, you can combine all of the ingredients in a bowl and whisk well.

EDAMAME DIP

The boiling of the edamame gives you plenty of time to cut up some cucumbers, carrots, or fennel for dipping. Health food stores also have different kinds of rice chips, pita chips, rice cakes, and other suitable dippables. Though a food processor is recommended to prepare this dish, you may also use a strong blender.

1. Boil the edamame according to the instructions on the package. Make sure they are good and soft! Meanwhile, add the remaining ingredients to the bowl of a food processor fitted with the S-blade.

2. Strain the cooked edamame and add it to the bowl. Process on high speed for 30 to 40 seconds or until a hummus-like paste forms. You may need to stop and scrape down the sides once or twice to make sure everything is fully incorporated.

3. Serve immediately or allow it to cool.

NORI RICE BALLS

Not to be confused with nori rolls, this simple snack is called
onigiri
in Japan. It’s the ultimate convenience food and is great for traveling. Once you get the hang of rolling the balls, you will become a speed roller. You can fill the balls with any filling you like. A traditional favorite is the umeboshi plum, but feel free to get creative with your fillings. See the variations for some suggestions. If you wish, you can serve the balls with a dipping sauce such as Ponzu Sauce (page 148), Teriyaki Sauce (page 159), or Mango Ginger Sauce (page 61).

1. Place the sushi rice, water, salt, and vinegar in a small pot over medium heat. Bring to a boil. Cover, lower the heat to simmer, and cook until all of the liquid is absorbed, for 10 to 15 minutes.

2. While the rice is cooking, place the nori sheets on a clean cutting board and slice into 2-inch strips. (You may also use culinary scissors to do this.) Set aside.

3. When the rice is cool enough to handle but still relatively hot, you are ready to roll. Creating the balls is a bit of an acquired skill, so be patient with yourself. You will discover your own rolling technique. Wash your hands well and keep them wet through the process. Use a ¼ cup measuring cup to scoop the rice, make a small hole in the rice, and place the plum paste in the center. Use a spoon to remove the rice from the cup, then form it into a ball using your hands. Be sure to cover the plum as much as possible with rice.

4. Once you have your ball, place it in the center of one strip of nori and fold the nori over the ball. Place another strip of nori over the uncovered portion of the ball and fold the nori around the ball. This should completely cover the ball with nori. Now dip your hands in the cold water and coat the ball well. Repeat this process with all of the rice.

ARAME LOTUS ROOT SAUTÉ

Here is another dish incorporating the majestic lotus root (see page 90). The flavor of the sea is imparted with the arame, and you can experiment with different Japanese mushrooms to further explore this dish’s possibilities. Enjoy with Teriyaki Tofu (page 159), Braised Tempeh with Green Beans (page 168), or Tempura Vegetables (page 142) and then knock ’em dead with the Lime Mint Lychee Sorbet (page 131).

1. Place the arame in a small bowl with 1 cup of warm water and allow it to soak until soft, approximately 15 minutes. Drain well, reserving 3 tablespoons of the soaking water.

2. Meanwhile, add the sesame oil to a sauté pan over medium-high heat. Add the shallots, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently.

3. Add the lotus root and cook for 10 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Remove from the heat and place in a mixing bowl with the remaining ingredients, including the arame and soaking water, but not including the sesame seeds. Garnish with the sesame seeds before serving.

GRILLED SHIITAKE MUSHROOMS WITH PONZU SAUCE

Ponzu sauce is a thin, tangy sauce. An authentic version often makes use of a citrus called yuzu. If your local market is out of yuzu, you can use lemon, lime, or a combination of both. Instead of grilling the mushrooms you can broil or sauté them. Serve the sauce as a dipping sauce for Nori Rolls (page 157), Nori Rice Balls (page 145), or Tempura Vegetables (page 142) as well.

1. Preheat a grill. Place the mushrooms, sesame oil, and 1 tablespoon soy sauce in a shallow dish. Mix well to evenly coat the mushrooms.

2. Meanwhile, make the Ponzu Sauce: soak the arame in the water for 15 minutes. Place the remaining sauce ingredients in a small bowl and whisk well. Remove 3 tablespoons of this mixture and add it to the mushrooms. Place the remaining sauce in a small pot over low heat.

3. Add the arame along with the soaking water into the pot with the sauce ingredients and cook for 5 minutes, stirring occasionally. Transfer the sauce to a bowl for dipping (you can strain out the arame if you wish).