Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, egg-free macrobiotic date-maki veggie osechi. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Egg-Free Macrobiotic Date-maki Veggie Osechi is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have egg-free macrobiotic date-maki veggie osechi using 10 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Egg-Free Macrobiotic Date-maki Veggie Osechi:
- Prepare 1/2 block Drained tofu
- Get 130 grams Kabocha squash (steamed, peeled and mashed)
- Get 90 grams Japanese yam or nagaimo yam (peeled)
- Make ready 2 tsp Beet sugar
- Take 1 generous teaspoon Maple syrup (optional)
- Make ready 1/3 tsp White miso
- Make ready 1 pinch Natural sea salt
- Get 1 tbsp Kudzu powder
- Make ready 1 tsp Soy sauce
- Make ready 5 Dried wheat gluten (if using nagaimo yam)
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Steps to make Egg-Free Macrobiotic Date-maki Veggie Osechi:
- Note: If using nagaimo yam, pulse the dried wheat gluten in the food processor, then set aside, before introducing the kudzu powder.
- Break up the clumps of kudzu powder with a mortar and pestle or in a food processor. Add the Japanese yam (or nagaimo yam), and mash/pulse until smooth.
- Add the drained tofu to the mixture and mash/pulse until it reaches an even consistency.
- Add the steamed, peeled, and mashed kabocha and the rest of the ingredients, and mash/pulse.
- Preheat the oven to 170℃, pour the mixture into a Swiss roll cake pan roughly 250 mm x 17 mm in size, and bake for about 40 minutes.
- Transfer to a bamboo sushi mat fresh from the oven, roll it up, then let it cool. Do not remove the sushi mat until after it cools.
- Once the roll cools, wrap it in plastic wrap (without removing the sushi mat), then slice before serving.
- In Step 3, if the mixture appears too moist, or is not fluffy enough, add small amounts of powdered dried wheat gluten (pulverized in a food processor) until it thickens.
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