Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian grilled eel (imitated food). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Vegetarian Grilled Eel (Imitated food) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vegetarian Grilled Eel (Imitated food) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have vegetarian grilled eel (imitated food) using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Grilled Eel (Imitated food):
- Make ready 130 g polenta
- Make ready 390 g water
- Prepare 200 g butter
- Take 6 pice mushroom
- Take 1 sheet kelp
- Prepare 1 sheet seaweed
- Make ready 100 g starch
- Prepare 100 g flour
- Prepare 100 g cold water
- Make ready 300 g soy source
- Make ready 100 g sugar
- Make ready 30 g sesame oil
Prepare to fend off jealous carnivores trying to get in on this delicious veggie grilling action. It's high time you were acquainted with halloumi, a delightfully firm Greek cheese that's perfect for grilling. Unagi, the Japanese eel, is an important part of Japanese cuisine. Grilled, smoked or deep-fried are just some of the more common preparations for unagi.
Instructions to make Vegetarian Grilled Eel (Imitated food):
- Put polenta and water in a pan and cook for 30 min.
- Cool down polenta for 30 min. Use a knife to shape polenta in a shape of eel.
- Cut kelp and seaweed to a same shape with polenta.
- Slice mushroom in 4mm thickness.
- Mix starch, flour and cold water to make a paste.
- Make a layer of seaweed, kelp, mushroom, polenta in corresponding order by using starch and flour paste as a glue between each layer to make a layered chunk.
- Fry the layered chunk with butter with seaweed at the bottom side for few minutes on a pan. All layer will stick together in one piece.
- Mix soy source, sugar and sesame oil to make a sweet sauce.
- Heat the oven to 180C with using only top heater. Place the layered chunk in the oven close to top heater with seaweed at the bottom side. (The polenta in this picture was taken in a different day and not shaped)
- Put few spoon of sweet source on layered chunk and heat for few minutes to dry sweet source in the oven. Repeat this until you use all the source.
- Decorate on a dish.
In Japan, eels are an important part of the cultural cuisine, so much so that they even have a day dedicated to unagi. For the best veggie burgers, grilled vegetable mains, and meat-free side dishes, look no further than these summery vegetarian grilling recipes. Photo by Joseph De Leo, Food Styling by Anna Stockwell. Vegetarian grilling is an art we should all master: Grilled vegetables can be way more. When it comes to grilling vegetarian, there's more than just veggie burgers.
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