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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

    • patioweather on October 27, 2020

      Took me less than an hour

  • 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.

  • 'Fridge drawer' fried rice

    • patioweather on October 26, 2020

      Better than the fried rice I normally make. Going to have to make this my new regular recipe.

  • Batter for breadcrumbing

    • patioweather on April 02, 2020

      This uses pantry ingredients and worked extremely well.

  • Japanese mushroom parcels with garlic and soy sauce

    • patioweather on August 20, 2021

      Easy but merely "ok" for me.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Wrap Your Lips Around This

    ...a gorgeous cookbook. The cover is all pink and rose gold, and the pages are edged in a vibrant purple. It’s a feast for the eyes...Luckily, most of the recipes are also good.

    Full review
  • 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

Reviews about Recipes in this Book

  • Rough night rice

    • Wrap Your Lips Around This

      ...[kimchi] makes this dish ah-mazing. Also on hand to add even more flavour are vegan sausages, jalapenos, garlic, lime and hot chilli sauce. It’s a beaut of a recipe.

      Full review
  • Yakisoba

    • Wrap Your Lips Around This

      ...a winner. It’s got great flavour from a sauce that uses dashi powder and ketchup, among other more likely ingredients like mirin and sesame oil.

      Full review
  • Japanese-style celeriac steak (Wafū seroriakku sutēki)

    • Wrap Your Lips Around This

      It’s with a heavy heart that I’ve gotta say this recipe doesn’t work for me...The method seems all wrong for a start. There isn’t enough time given to properly cook the celeriac through...

      Full review
  • Stir-fried cabbage and bean sprouts with ginger sauce (Kyabetsu to moyashi no shōgayaki)

    • Wrap Your Lips Around This

      The stir fried vegetables go great with Japanese rice if you can get, or just any rice. The secret is definitely in the excess of ginger. It’s warming and satisfying.

      Full review
  • Proper miso soup

    • Wrap Your Lips Around This

      Wakame seaweed amps up the savouriness, and tofu and snap peas give great texture. It’s a good miso soup recipe, no doubt about it.

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

Other cookbooks by this author