Vegan Base Recipe
Tofu, menma (bamboo shoot), gobo (burdock root), corn, veggies (onions, lotus, etc.), ubu (tofu skin), and nori (seaweed).
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Ingredients
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Protein
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Tofu
Drain the tofu and press it gently to remove excess water. Cut it into small cubes.
- 2
Prepare the Ubu
Slice the ubu into thin strips.
- 3
Prepare the Gobo
Scrub the gobo under running water to clean it. Peel the outer skin and cut it into thin matchsticks.
- 4
Prepare the Lotus Root
Peel the lotus root and slice it into thin rounds. Soak in water to prevent browning.
- 5
Chop the Vegetables
Finely chop the onion and set aside. Rinse the menma and corn, then drain.
Cooking
- 6
Sauté the Onions
In a large pan, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
- 7
Add the Tofu and Ubu
Add the cubed tofu and strips of ubu to the pan. Cook for another 5-7 minutes, stirring occasionally, until the tofu starts to brown.
- 8
Incorporate the Gobo and Lotus Root
Add the prepared gobo and lotus root to the pan. Sauté for about 5 minutes until they are slightly tender.
- 9
Mix in Menma and Corn
Stir in the menma and corn. Cook for an additional 3-4 minutes, mixing well.
- 10
Season and Serve
Remove from heat and season with salt and pepper to taste. Serve hot, garnished with nori sheets cut into strips.
