Korean & East Asian · openly licensed
Stewed Vegan Maki
The original recipe contributor provided the following anecdote
See source3–4Level 3
Gather first
Ingredients
- ¼ cup (60 ml) finely-shredded carrot
- ¼ cup (60 ml) thinly-julienned onion
- ¼ cup (60 ml) finely-diced celery
- ¼ cup (60 ml) thinly-julienned daikon radish
- 2 tablespoons miso paste
- 2 oz (55 g) sake
- ½ cup (120 ml) water
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 1½ cups (360 ml) cooked sushi rice
- 2 sheets of nori
This box contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
Make it
Method
- In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
- Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
- Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
- Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
- Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.