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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 10:55 AM
Original message
Vegetarian Japanese food?
I'm having some vegetarian friends over for dinner on Thursday, and I've decided to do Japanese.
I'm going to do some edamame and veggie maki, but what else should I serve? I'm thinking noodles and maybe pickles.

Anyone have recipes?
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 12:47 PM
Response to Original message
1. Oh, jeez, Google is your friend, just search "Japanese recipes."
Most Japanese food is vegetarian or fish based. Very little is meat or poultry.

There are great vegetarian sushi recipes out there, just fill the rolls with long strips of cucumeber, lightly steamed carrot, scallion, or pickled veg.

Tofu can be done quite palatably, especially deep fried. Just cut the tofu block across, then into 4 triangles per slice, dust with cornstarch (very important!) and either pan fry or deep fry. Serve with a dipping sauce of half and half Chinese black vinegar and soy sauce, or a dipping sauce you can easily find on the web at Japanese cooking sites. You might also spread the top of tofu cutlets with a thin coat of miso and broil them. (I'm not nuts about this one, but I know a lot of people who are.) Just garnish with toasted sesame seeds, sliced scallion, and maybe some pickled ginger.

Noodles are always good. The stock can be as easy as packaged veggie stock, grated fresh ginger, and chopped scallion (with some green reserved for a garnish for the top). Sliced red radishes are also really good in this, as are pea pods and bean sprouts. Put a bottle of toasted sesame oil and a bottle of soy sauce on the table, and you're good to go. Miso soups are vegetable stock, scallions, & a little ginger heated to boiling, removed from heat, and miso stirred in off heat. They're usually served with a cube of tofu per bowl.

That's what I'm coming up with just off the top of my head. Steamed rice is served with everything. The Japanese aren't very big on sweets and I often find their concept of dessert a little strange, but perhaps Google can help you out there. Fruit always works if it doesn't.







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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 01:18 PM
Response to Reply #1
2. Yeah, unfortunately Google's coming up short for me.
The problem is "fish based." And google seems to thing "vegetable" and "vegetarian" are the same word, because a lot of what I'm coming up with requires fish stock. Can I substitute the veggie stock or would that noticeably change the dish?

I'm set on the maki (I took a sushi-making class awhile ago), and wasn't even thinking too much about dessert. I'm good on tea, too (no alcohol for this group, either).
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 05:21 PM
Response to Reply #2
4. Yes, you use a veggie stock and boil about a 3 inch piece
of kombu (kelp, a seaweed) in it to give a slightly fishy flavor.

You might have more success if you Google macrobiotic cooking sites. That's where you're going to find a lot of the vegetarian Japanese stuff (sorry I didn't think of it before). It's not all brown rice and low tide flavored seaweed these days, it's grown up quite a bit and some is quite nice.
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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 05:28 PM
Response to Reply #4
5. Thanks for the tip.
I'll take a look.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 03:15 PM
Response to Original message
3. Iced tofu
with shaved ginger on top. Served on ice cubes. It's one of my favorites.

A green salad with avocado-wasabi dressing, cucumber slices, tomato wedges, thin slices of avocado. Here's a recipe that's sort of like mine, except a bit fancier - http://www.recipezaar.com/38767

Asparagus with sesame dressing - this one is equally good with broccoli: http://www.vegcooking.com/recipeshow.asp?RequestID=1166

There's a wealth of Japanese vegetable recipes out there. Have fun.


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mtnester Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 07:33 PM
Response to Reply #3
6. Off topic, but can I get you to take a look at this thread?
http://www.democraticunderground.com/discuss/duboard.ph...

He is a good Dem, and I do not think we are all steering him in the wrong direction.

Thanks for any pointers you can give.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 08:53 PM
Response to Reply #6
8. Sorry
Sad situation.

I hope it works out for them.
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mtnester Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 08:56 PM
Response to Reply #8
9. Thanks for taking a look.
Me too.
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yewberry Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 08:06 PM
Response to Original message
7. Spinach sauteed with toasted sesame oil w/ sesame seeds.
Yum.

Also, there's always tempura or odango. Miso soup, too.

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spindrifter Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-23-06 11:01 PM
Response to Original message
10. Try these:
Okonomiyaki--I know there are a bunch of recipes on the internet with a lot of different possibilities for this:

1 tsp. oil
2 drops sesame oil
3 eggs
3/4 c flour
3/4 c stock or water
2 tsp soy sauce
1 1/2 c cabbage, sliced thin--as in mandolin, if you have one
2 c of several of these: carrots, green onions, green beans, zucchini, celery, water chestnuts, peppers, slice or grate them

(If the people will eat them, you could substitute a cup of small shrimp for one cup of the veggies.)

Heat heavy skillet or nonstick pan (that has a lid) over medium heat. Lightly brush w/ the oils.
Wisk eggs, flous, liquid and soy sauce into a thin batter.

Pour bater over veggies. The batter should completely coat the veggies. Spoon out batter into 2-3-inch pancakes.

Cover pan. Cook till golden (405 min.) Flip and cover again. Cook till 2nd side is golden.
Drain on paper towels. Keep warm in oven.

Top w/ sweet Asian chili sauce or soy sauce.

Cabbage Salad

Sliced almonds
1/4 c toasted sesame seeds
2-3 stalks finely sliced green onion
7-8 c thinly sliced cabbage
2 pksg Ramen noodles, crumpled into small bits.

Combine all ingredients. About 20-30 minutes prior to serving toss with dressing:

1/2 c sugar
1/2 c white or rice vinegar
1 tsp pepper
1 tsp salt (if desired)
1 T oil
1 T sesame oil
1-2 tsp finely grated fresh ginger
1/4 tsp five-spice powder.
Heat sugar and vinegar in microwave to dissolve sugar. Combine with other ingredients.

I have also added some Asian sweet chili sauce to the dressing on occasion--depends on how eclectic your guests' palates are.
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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-24-06 08:40 AM
Response to Reply #10
11. Hm...never thought about okonomiyaki...
I learned to make them in the sushi class but they were laden with pork.

And that sweet chili sauce is strangely addictive, isn't it? I've used it in eggs, peanut sauce and with supermarket fried chicken.
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spindrifter Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-24-06 11:11 PM
Response to Original message
12. HAve you decided on the meal yet?
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eyesroll Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-27-06 09:24 AM
Response to Reply #12
13. Served it last night successfully!
Steamed edamame
Veggie maki (carrot, avocado, cucumber, red pepper, diakon in various combinations)
Soba noodles in broth with shiitake mushrooms, snow peas, scallions and bean sprouts (thanks, Warpy, for the broth suggestion!)
Rice
Green tea
Fresh pineapple
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