Vegan JapanEasy: Classic and Modern Japanese Recipes to Cook at Home by Tim Anderson

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Notes about Recipes in this book

  • Surprisingly awesome one-hour spicy sesame, aubergine and courgette ramen

    • imaluckyducky on September 10, 2020

      5 stars! This recipe is full-body in flavor with enough textural elements to make it interesting. And yes, it is done within an hour. The spicy eggplant/zucchini mixture is decadent and full of spicy, but not "in your face" heat. It contrasts nicely with the zing of the quick pickled/marinated zucchini julienne (or spiralized or grated).The surprise star of the show is the addition of a little bit of tahini with the miso into the mushroom dashi. WOW. It adds a roasted flavor and a silky mouthfeel without overtaking the dish, and when combined with the mushroom dashi and miso it, dare I say, makes the broth taste almost porky? It was the mystery ingredient that no one in my family could pick out, and I say that's a win. Served with seasoned seaweed, soy-glazed sliced mushrooms, and soft boiled eggs for the non-vegans in the household.

  • Chilled soba with tsuyu

    • patioweather on April 09, 2020

      To be honest, this is barely a recipe. Boil the soba noodles according to the instructions and serve with his vegan tsuyu sauce. Zaru soba is one of my favorite "bachelor meals" so I didn't really need instructions, but I'm a completionist and think I might end up making everything in this book. This was much better than buying store bought tsuyu sauce, and about as easy.

  • Batter for breadcrumbing

    • patioweather on April 02, 2020

      This uses pantry ingredients and worked extremely well.

  • Sweet miso-roasted beetroot

    • patioweather on April 02, 2020

      I don't like beets, but I liked these because the sauce is basically candy. I found the tahini a bit weird; it overpowered the miso flavor. Maybe it would have been different if I used red miso.

  • Cauliflower katsu curry

    • patioweather on April 02, 2020

      This cauliflower was one of the crispiest things I've ever fried without a deep fryer. The batter (a different recipe) was extremely successful.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Anderson is the wizard of Japanese cooking and works his magic delivery real Japanese cuisine that happens to be vegan.

    Full review
  • ISBN 10 1784882844
  • ISBN 13 9781784882846
  • Published Mar 03 2020
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries Australia, United States, United Kingdom
  • Publisher Hardie Grant

Publishers Text

Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious.  This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.

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