Egg-Free Macrobiotic Date-maki Veggie Osechi
Egg-Free Macrobiotic Date-maki Veggie Osechi

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, egg-free macrobiotic date-maki veggie osechi. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Egg-Free Macrobiotic Date-maki Veggie Osechi is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook egg-free macrobiotic date-maki veggie osechi using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Egg-Free Macrobiotic Date-maki Veggie Osechi:
  1. Make ready 1/2 block Drained tofu
  2. Get 130 grams Kabocha squash (steamed, peeled and mashed)
  3. Prepare 90 grams Japanese yam or nagaimo yam (peeled)
  4. Make ready 2 tsp Beet sugar
  5. Get 1 generous teaspoon Maple syrup (optional)
  6. Take 1/3 tsp White miso
  7. Prepare 1 pinch Natural sea salt
  8. Make ready 1 tbsp Kudzu powder
  9. Prepare 1 tsp Soy sauce
  10. Prepare 5 Dried wheat gluten (if using nagaimo yam)
Steps to make Egg-Free Macrobiotic Date-maki Veggie Osechi:
  1. Note: If using nagaimo yam, pulse the dried wheat gluten in the food processor, then set aside, before introducing the kudzu powder.
  2. Break up the clumps of kudzu powder with a mortar and pestle or in a food processor. Add the Japanese yam (or nagaimo yam), and mash/pulse until smooth.
  3. Add the drained tofu to the mixture and mash/pulse until it reaches an even consistency.
  4. Add the steamed, peeled, and mashed kabocha and the rest of the ingredients, and mash/pulse.
  5. Preheat the oven to 170℃, pour the mixture into a Swiss roll cake pan roughly 250 mm x 17 mm in size, and bake for about 40 minutes.
  6. Transfer to a bamboo sushi mat fresh from the oven, roll it up, then let it cool. Do not remove the sushi mat until after it cools.
  7. Once the roll cools, wrap it in plastic wrap (without removing the sushi mat), then slice before serving.
  8. In Step 3, if the mixture appears too moist, or is not fluffy enough, add small amounts of powdered dried wheat gluten (pulverized in a food processor) until it thickens.

So that’s going to wrap this up with this exceptional food egg-free macrobiotic date-maki veggie osechi recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!