New Konjac Method! VEGAN SASHIMI Recipe. Soy Milk Scallop & Tomato Tuna.

[@ajapaneseveganskitchench]

Sorry! I just noticed a mistake. 1/2Tbsp kombu stock powder at 00:52 → 1/2tsp. The recipe at the end is correct.

[@KathyXie]

Your recipes are always fascinating, you should get more views.

[@ajapaneseveganskitchench]

Glad you like my videos! I guess I'm the only one on KZbin digging deep into the potential of konjac, so it's hard for my videos to show up in the related videos...hahaha.

[@youshouldknow5481]

Very cool recipes! I was wondering what this piano music is called?

[@Dyastarre4993]

Thanks so much for this new method 🍣

[@ajapaneseveganskitchench]

Oh! Cute sushi emoji! Hope you like it!

[@Elonides]

Thank you so much! Been following for so long!

[@ajapaneseveganskitchench]

Hello, long-time member of the Konjac Cooking Club! Hope you enjoy the new recipe!

[@tetatetatetatar3777]

Genius idea ❤

[@ajapaneseveganskitchench]

😄

[@amblyommaamericanum6590]

Thank you for the video. I always look forward to your uploads, they're always quite interesting. I appreciate the time and effort you put into these, thank you for sharing the results of your labor with us. Food experiments are so fun 😁

[@ajapaneseveganskitchench]

I'm glad you enjoy my recipes. Since there's no one around me in my real life to talk to about the science of cooking, I'm happy I have people like you online to share the fun with!

[@CharGC123]

I love your recipes, so different and exciting! This seems a lot easier than the usual way of making Konnyaku... though I actually enjoy that fishy taste! Do you think using psyllium husk powder in place of xanthan gum might work since I already have that? It is recommended to double the amount of psyllium in place of xanthan gum in cooking, but not sure it would apply here. I guess I could experiment but I was hoping not to waste ingredients. Thank you!

[@ajapaneseveganskitchench]

No one can know the results without experimenting. The recipes I post here on You Tube are also the result of years of experimentation.

[@PhoebeLee-t1f]

Could you please tell me more of making tuna? You mentioned about the tomato’s fiber. Did you use whole tomato and processed it in the food processor?

[@malgorzataannarudnik3854]

Danke vielmals für die sehr ungewöhnlichen und interessanten Rezepte. Wäre es möglich die eine oder andere Empfehlung für veganen Kombu Stock zu bekommen, den man von Europa aus auch online kaufen könnte? Oder ist es möglich den Konjak gleich mit selbstgemachter Kombu-Brühe zu mischen?

[@ajapaneseveganskitchench]

If you don't add the kombu powder, the flavor will be a little weaker, but other than that there are no major issues. I re-shot this video many times because I often forget to add it.

[@ajapaneseveganskitchench]

If you want to buy Japanese things onlIne, There is an Amazon like onlime shopping mall called Rakuten in Japan. I think many of the shops there ship overseas.

[@Elonides]

Can i substitute white wine with cooking sake? Will the work with oil added inside?

[@Elonides]

1 tbsp glycine 1/2 tsp konjac 1/2 tsp xanthan gum 1/2 tsp kombu stock powder Mix well dry ingredients 270 soy milk to 50⁰ Swirl and add the dry ingredients slowly Let sit for 30 minutes Add 2 Tbsp white wine Put in food processor, for 1 minute Boil it (3 minutes in microwave) Mix well Place on parchment paper and shape into log Place in fridge to chill

[@tktyga77]

So how would one make veg versions of other sushi kinds such as sea urchin, jellyfish or sea cucumber among other mock seafood? I bet the latter 2 are more about the texture while the first has texture & flavor to account for

[@ajapaneseveganskitchench]

In any way one likes.

[@genehayes]

Have you ever made a vegan narutomaki?

[@ajapaneseveganskitchench]

I have never felt the need to make narutomaki. I always wonder what it is about narutomaki (and halved boiled eggs!) that fascinates Westerners so much.

[@genehayes]

@@ajapaneseveganskitchench I think they are just cute and picturesque 😂

[@ajapaneseveganskitchench]

I see and agree that they are cute. Do you know ofu(traditional Japanese seitan)? We have traditional plant-based foods that fulfill this role in Japan, and they are easily available at any supermarket. They come in a variety of shapes and preparations, with baked hana-fu(flower shaped seitan, 花麩) and temari-fu(ball shaped seitan, 手毬麩) being popular for this role. They have been around since childhood and they are familiar to non-veggies too, so I guess most people(including myself) simply use them, and don't try to make narutomaki even after going veg. I don't know if I come up with a narutomaki recipe oneday. But I will probably post a steamed hana -fu recipe sometime.

[@genehayes]

@@ajapaneseveganskitchench I haven't had ofu! I'll look for it at a store near me. I would love to make it if you ever share a recipe, hanafu looks really good!