10 ай бұрын
Пікірлер
@tone1446 4 күн бұрын
Beautiful, thank you for this work of art 🙏🏻
@ajapaneseveganskitchench 2 күн бұрын
Glad you enjoy my recipe! Hope you like cooking and eating it too!
@dewiindahmiranti7641 9 күн бұрын
you are so creative
@ajapaneseveganskitchench 2 күн бұрын
Glad you enjoy my recipe!
@Hermit_of_the_Holler 11 күн бұрын
Thank you so much...I will be making this today. QUESTION: If I simmer kombu in water first and use that as the inital water to hydrate the konjac powder, would this help to increase the 'fishiness'..? I may want a stronger fish flavor. Thank you for taking the time to make this recipe and video. ☻
@boruis9286 15 күн бұрын
I’m not vegan but I am allergic to shrimp and it was one of my favorite foods before I developed an allergy so I’m glad this is an option
@ajapaneseveganskitchench 13 күн бұрын
I'm glad this recipe helped you, enjoy!
@malgorzataannarudnik3854 15 күн бұрын
Thank You for the video and work you have done. May I ask You why are the enoki used here?
@ajapaneseveganskitchench 13 күн бұрын
I didn't choose the enoki mushrooms, but this recipe is possible because enoki mushrooms exists. The recipes that require me to select or find ingredients are less complete and it's rare that kind of recipes get to the level where I post on this channel.
@netrap9937 19 күн бұрын
Can I eat this unboiled? I'm raw vegan
@AwkwardPain 26 күн бұрын
Another example of how it doesn't have to be complicated. Thanks for sharing!
@ajapaneseveganskitchench 26 күн бұрын
Glad you like this idea! I really want to make vegan life easy. But many people seem to prefer complexity...
@AwkwardPain 25 күн бұрын
@@ajapaneseveganskitchench I like a good mix of both!
@nome12327 26 күн бұрын
Is there a way to make this in an air fryer or without deep frying but still keeping the crunchy texture of karaage?
@thlnv1762 26 күн бұрын
New tricks! Now i'm gonna try putting apples in my curry
@ajapaneseveganskitchench 26 күн бұрын
Hope you like it!
@ajapaneseveganskitchench 27 күн бұрын
Korakuen Gyoza and Coco curry hamburgers seem to have been discontinued. Coco curry's plant based curry gravy continue to be available as a part of their regular menu, so you can enjoy it with vegetable toppings of your choice. Yakiniku Like's Next Meat is currently only available at the Shibuya Udagawacho branch.
@AviannaLemonier Ай бұрын
Finding this video made me so happy. 🥹 I have always wanted to try shrimp toast but I am a vegetarian and I just found out from my doctor that I now also can't have gluten, dairy or soy. Thank you so much. ❤️❤️❤️❤️❤️❤️
@ajapaneseveganskitchench Ай бұрын
I feel for you, how difficult it is to have dietary restrictions. I'm glad you you like my recipe!
@jaunteebaby6173 Ай бұрын
I definitely had to google what Yuba was 🤣 certainly never seen it in a store in the states, but I also try to avoid soy so I bet it's in an asian market near me and I just didn't look! omg I love your recipes! You're so creative, I can tell you really love cooking, as do I! You're amazing! I wonder how I could achieve this soy and corn free, but none the less it was impressive to watch! 💕 I'm late to finding your channel but I hope you still cook if it still brings you joy and I look forward to trying your shrimp recipe!! I was so impressed it let me to look around the rest of your page! Love and light to you 💛
@ajapaneseveganskitchench Ай бұрын
Glad you like my recipes! You praise me too much and I feel shy. Dried yuba seems to be getting known, but fresh yuba doesn't. I thought that konjac had become more well-known recently, but it seems that it still has a long way to go. Glad you like my Konjac recipe and want to try making it!
@connysgenusswelt Ай бұрын
Wow, this ist a wonderful idea 😊
@ajapaneseveganskitchench Ай бұрын
😉
@fredblassie3212 Ай бұрын
Use a Whisk to make mixing easier.
@ajapaneseveganskitchench Ай бұрын
Try and you will get it.
@hiendao9983 Ай бұрын
🙏🙏🙏Nam mo A MI DA PHAT 🙏🙏🙏
@ajapaneseveganskitchench Ай бұрын
南無阿弥陀仏 ???
@NguyenVinhHang Ай бұрын
Simple and delicious, can’t wait to make them 😋
@ajapaneseveganskitchench Ай бұрын
Simple is always best! Hope you like them!
@WeirdRodent Ай бұрын
This looks great! And I also like the background music you use for your videos. Thanks for sharing this recipe with us! :)
@ajapaneseveganskitchench Ай бұрын
VLLO has a lot of good free BGM! Hope you enjoy the recipe!
@narutogoku3983 Ай бұрын
I'm a vegan too but I wonder if this is healthy
@ajapaneseveganskitchench Ай бұрын
1, You are vegan doesn't mean you have to eat this. You are always free to choose what you eat and what video you watch. 2, You can Google for the health benefits of konjac. It's been a popular health food in Japan for centuries. 3, Do you know why muffins rise, or what gives ramen its flavor and texture? It will be interesting for you to find it out.
@persimmon325 Ай бұрын
My new favourite cooking channel!! I'm really happy to find your channel which appeals 100% to my interests ❤ Thank you for your hard work!
@ajapaneseveganskitchench Ай бұрын
Welcome to my channel! I'm happy to meet people who can talk about the science and art of cooking with! Glad you enjoy my recipes. I have a lot of ideas, so I'll be posting more videos slowly but surely.
@patsommer4495 Ай бұрын
I never have success with konjac. So many steps, don't know where I am failing. Never good texture or flavor.
@ajapaneseveganskitchench Ай бұрын
This recipe might be good for beginners. The changes are easy to see, so it's easy to know when to move on to the next step. Another thing that is surprisingly common is that the ingredients are of low purity. Sometimes they are mixed with other things, which means it doesn't work well.
@patsommer4495 Ай бұрын
I should try, thanks. I wish I understood the science behind konjac and its transformation.
@CharGC123 Ай бұрын
Can't wait to try this but have no stock powder.
@ajapaneseveganskitchench Ай бұрын
Hope you enjoy the recipe!
@connysgenusswelt Ай бұрын
Thank you for sharing 😊❤🎉
@ajapaneseveganskitchench Ай бұрын
Hope you enjoy the recipe!
@malgorzataannarudnik3854 Ай бұрын
Gibt es irgendwo eine schriftliche Variante Deiner Konjac-Fisch Rezepte?
@malgorzataannarudnik3854 Ай бұрын
Vielen lieben Dank für das Rezept, das Video aber vor allem Deine Zeit und Energie, die Du aufgewendet hast, um das alles mit uns zu teilen.
@ajapaneseveganskitchench Ай бұрын
I'm glad to have people who shares my interests!
@thlnv1762 Ай бұрын
Can I use gay soymilk 🤔
@socksaisillesofargoz Ай бұрын
LOL
@ajapaneseveganskitchench Ай бұрын
🤔
@amelianomura Ай бұрын
Vegan shrimp is my favorite food
@edenjoywholefoods6640 Ай бұрын
How do you calculate how much konjac and calcium to add..this is an amazing recipe
@thlnv1762 Ай бұрын
Please spare me I already have enough test at school 😅 But srsly this recipe is very easy I didn't expect the microwave, i though you will need to boil it on the stove
@ajapaneseveganskitchench Ай бұрын
You can cook it on the stove too! But good point of this recipe is you have 15 mins that you don't need to care about the sauce pan! While you are cooking the dish you are using this sauce for, the sauce will be done!
@ajapaneseveganskitchench Ай бұрын
I actually learned it at school, when I was 13 or 14 years old. And it really was on the test!
@ojyochan Ай бұрын
Thanks! I was looking for such a recipe to use with impossible hamburger ❤
@ajapaneseveganskitchench Ай бұрын
Impossible burger that people are talking about! I'd like to try it someday!
@soleiltaiyo Ай бұрын
素敵なチャンネルですね。
@ajapaneseveganskitchench Ай бұрын
ありがとうございます。
@rhituk.527 Ай бұрын
Hi! really nice video. If you dont mind could I ask which brand of stock powder you use from Japan? Thank you so much
@ajapaneseveganskitchench Ай бұрын
Have you tried Weipa? If you are a ramen person, you might like it.
@rhituk.527 Ай бұрын
@@ajapaneseveganskitchench thanks so much! I will surely try to new vegan weipa seasoning!
@rhituk.527 Ай бұрын
Hi! wonderful recipe thank you so much! Can you recommend which brand of japanese stock powder you use or would be a good replacement for beef stock in Japan? also which brand of vegan egg did u use for the rice here? Thank you so much!
@ajapaneseveganskitchench Ай бұрын
As I told you before, I buy things at Green Culture. I buy their stock powder per kg and use it for everything. I am not using fake egg products. I am not one of "Vegan targeted processed food products that actually taste like animal products seekers". Most of my ingredients are purchased at regular supermarkets. And things like veg stock, soy meat, are at Green Culture. Nothing special.
@rhituk.527 Ай бұрын
Thank you!
@awetistic5295 Ай бұрын
The mochi look sooo good! 🥰 And you made me really curious to try amazake.
@ajapaneseveganskitchench Ай бұрын
Amazake! I always have a large carton in my fridge! Mixing with tomato juice is my current favorite!
@FUMIYOtruehealing 2 ай бұрын
So many people prefer gluten free eating for health reasons these days. What would the substitute for the gluten powder you are using in this recipe ?
@thlnv1762 2 ай бұрын
You're so thoughtful to support company that don't test om animals Also, can you get onigiri with plum inside in convenience stores? I hope they're vegan. Onigiri with no fillings at all seems...sad.
@ajapaneseveganskitchench 2 ай бұрын
Oh! plum onigiri are likely plant-based! I think they were out of stock the day I went shopping, and I don't like plums, so I forgot about them. Onigiri with no filling is actually better than before. They used be Onigiri with air filling! They used be empty inside! This is one of the famous "7-11's food trick arts". It became a hot topic on X, and it seems to have been changed. Hahaha.
@Jesse97531 2 ай бұрын
Great video, thank you! Are the tofu bars not vegan? I know many flavors have bonito but I thought the hijiki and soy flavors were all plan based.
@ajapaneseveganskitchench 2 ай бұрын
I am not sure. The manufacture has their own brand and makes this same product. They have the same favors as the 7-11PB and many other flavors. Some of the other flavors are clearly labeled "No animal ingredients", but the same flavors as the 7-11ones are not. So I took that to mean they aren't plant based. I know they don't contain any obvious animal ingredients, but they contain "Japanese style seasoning mixture" or something like that. You can not tell what's in there without contacting the manufacturer. That's why I excluded them from this video.
@Jesse97531 2 ай бұрын
Thank you! That's very helpful.
@wbey2692 2 ай бұрын
Awesome! Question, will it be ok to freeze the shrimp after the boiling step? I’d like to make enough to last a few weeks. Thank you for sharing this with us. :)
@CARuiz-ge3fo 2 ай бұрын
This is very helpful, thank you very much! I was in Japan last year and it would have been nice to know about these, specially the onigiri!
@ajapaneseveganskitchench 2 ай бұрын
For onigiri, I recommend Gombei (権米衛). It is a chain specialty onigiri shop, and many of its stores are located in station buildings or near stations. They have an English menu with vegan marks. Maybe, next time when you come to Tokyo!
@WeirdRodent 2 ай бұрын
Well, I am not disappointed in your video. ;) Thanks for sharing!
@ajapaneseveganskitchench 2 ай бұрын
Glad you like the video!
@rhituk.527 2 ай бұрын
Hi! lovely videos ! love your channel so innovative! can i ask where you buy the soya meat from and the mushroom powder? as well as dashi stock powder in Tokyo? Thank you! I tried the vegan karaage at izakaya masaka in Tokyo and it was life changing!
@ajapaneseveganskitchench 2 ай бұрын
Sorry, my soy meat is not the one that the restaurants in Tokyo use. I guess it is B to B product. I usually buy things on Rakuten, mostly at green culture. Kombu stock powder and shiitake powder are available at almost all supermarkets. My kombu stock powder is Shimaya's. I can not tell a brand of shiitake powder, because there are too many. And each shop carry a different brand. Shiitake powder too is available at Rakuten.
@ajapaneseveganskitchench 2 ай бұрын
Try boiling the soy meat in 500ml water + 1/2tsp baking soda(This ratio might need fine tuning, though) Alkaline water weakens protein-bonds, reduces the dryness and makes meaty texture.
@ivanamariska9907 2 ай бұрын
i made it AND IT REALLY TASTED LIKE SHRIMP, but when i re boil it the next day (after put into the freezer), it kinda had a very jelly but watery texture, what should i do?
@marilynpeoples5099 2 ай бұрын
Where’s the nutrition ?
@ajapaneseveganskitchench 2 ай бұрын
Where's your happiness ?
@shiroihana4381 2 ай бұрын
you're more like an alchemist than a cook and this is incredible lmao
@ajapaneseveganskitchench 2 ай бұрын
🤣
@connysgenusswelt 2 ай бұрын
Yummy, yummy, yummy, yummy
@ajapaneseveganskitchench 2 ай бұрын
Yummy yummy!
@ivanamariska9907 2 ай бұрын
hello, what can i add to subtitute the plant glycine because i cant find it online in my country 😞
@chefdeena 2 ай бұрын
I use pure cane sugar and haven't had a problem
@ajapaneseveganskitchench 2 ай бұрын
Please tell me your favorite hamburger sauce! お気に入りのハンバーガーソースを教えてください！
@Jesse97531 2 ай бұрын
Great video, thank you! いつもあなたのどうがが大好きです！
@ajapaneseveganskitchench 2 ай бұрын
ありがとう！日本語のコメント嬉しい！
@nnbg8000 2 ай бұрын
Thank you!
@ajapaneseveganskitchench 2 ай бұрын
Thank you for the comment = my motivation!
@BoogieBoogsForever 2 ай бұрын
Follow up comment: You had me cracking up with the ketchup and vanilla, but again with the science you show the way. Nice!
@BoogieBoogsForever 2 ай бұрын
This is great insight. I usually use olive oil for the fattiness, but I'm gonna try using nuts. I find pepitas (I think punpkin seeds in english) have a richness and a flavor not associated with sweets to me, like say almonds or walnuts are. Cashew seems like a good idea too. I love that you have the scientific breakdown of how the onion and mushroom acids create umami. Wow, you're making me consider breaking out my food processor to make my seitain. One love from Toronto! (Canada)
@ajapaneseveganskitchench 2 ай бұрын
Glad you enjoy my video!