Vegetarian grilled eel
This is a vegetarian dish that can be easily made at home. Cut the roasted seaweed into the shape of a kabayaki. If you use cheap seaweed, it will be less soggy and easier to spread the grated yam batter on. Both grated yam and tofu can be eaten raw, so the frying time can be short
How to make it
1
Squeeze the grilled tofu tightly in a cloth to remove excess water
2
Mix the crumbled tofu and grated yam together to form a paste
3
Brush some extra flour onto the roasted seaweed, then spread the tofu and grated yam mixture onto it with a rubber spatula. If you use chopsticks to make lines, it will look more like grilled fish
4
Deep fry in 175°C oil for about 15 seconds, then remove from the oven and set aside
5
Put A into a frying pan on the stove and bring to a boil. When it starts to boil, add the grilled eel and coat with the sauce
6
Arrange on a plate, sprinkle with powdered sansho pepper to taste, and garnish with pickles
4 ingredients
-
- Baked tofu
- 80g
-
- Grilled (Yamato potato)
- 70g
-
- Grilled seaweed
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[A]
- sugar
- 1/2 tbsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 25cc
-
- Powdered pepper
- Appropriate amount
-
- Uses Narazuke pickles
- Appropriate amount
[PR]
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