Ofcourse eating local is an important trend, like seasonal veggies. But you can make a trip around the world using international seasoning. I love cooking with Japanese flavours. For this recipe I’ve created for the @gunmaveganproject I used shio koji, a fermented rice product. It’s ideal for marinating, pickling and giving deeper flavor to sauces & purées. I tastes a bit like miso, but has more uses to it. The black radish can also be replaced by rettich, celeriac root or kohlrabi.
Videocredits @verhoeven.dirk van Klaarwakker.
What do you need?
Steak sauce:
1 onion
100 ml sake
2 tbsp rice syrup
2 tbsp Shoyu Koji (or brown miso)
2 tbsp (smoked) soy sauce
juice 1⁄2 lime
2 tbsp ume su (optional)
2 tbsp sesame oil
Pumpkin sauce:
1/2 Orange pumpkin
1 tsp fresh ginger
1 tbsp Umeyuzu mitsuboshi
1 tsp shio koji
Juice of of 1 orange
2 black radishes
rice oil
2 cloves of garlic
black pepper
Make the steak sauce: Let the onion reduce with the sake and rice syrup, this will take approx. 10 minutes. Mix the onion with the syoyu koji, soy sauce, lime juice, ume su and sesame oil.
Make the pumpkin sauce: Cook the pumpkin. Puree with a handful of fresh coriander, orange juice, fresh ginger, umeyuzu sauce and shio koji. Season with salt and pepper.
Cut the black radishes in 1⁄2 cm thick slices. Bake the slices in a little rice oil on low fire with the peeled garlic cloves. Are the radishes done? Add freshly ground pepper and the steak sauce and turn the slices once. The steaks are done. Serve on the pumpkin sauce with freshly cut coriander and the pickles salad.
#veganrecipes #japaneseseasoning #shiokoji #lotsofvega
