I'm looking for a tasty Japanese dish that is either Vegetarian or Vegan. Does anyone have any ideas?

Question

I have always wanted to try Japanese cuisine but have never got around to it, I love most types of food as long as they are veggie friendly!

Great answers so far everyone!!!!

Hi Michael!

Why have people got to put meat or fish derivatives into perfectly good food like rice?? - It's so sad!!! I will do an 'Andie home cooked ' veggie' version of Japanese cuisine but I am now put off trying the Fujiyama! I once went to a chinese restaurant and had sweetcorn soup. I had 1 spoonful (nearly hurled) and realised that it looked and tasted like a sieved version of the chicken and sweet corn soup- VILE STUFF!!!

Answer 1

Stir fry all kinds of veggies (water chestnuts, peppers, onions, broccoli, green beans etc) in a little sesame oil and once they are tender crisp add teriyaki sauce and stir. Serve over brown rice.

Answer 2

Check out this site for some tasty recipes ...here is a taster :-)

udon-noodles recipe

Date: Tue, 23 Jun 1998 09:35:27 -0700
From: Jim Massey ([e-mail])

UDON NOODLES

Start with a high-gluten bread flour, and mix 700 g of flour, 295 ml of
water and 50 g of salt. Knead it for about 15 minutes. Place the dough
in a thick unused garbage bag, and place the bag on the floor. Stomp on
the bag with your feet until the dough is really flat, which will take
about 3-4 minutes. Pick up the bag, take out the dough, roll it up by
hand, put it back in the bag, put the bag back on the floor, and repeat
the process until you have stomped 10 times. Let it sit in the bag for
about an hour, or place it in the refrigerator for up to 24 hours, letting
it sit out for 30 minutes if you refrigerated it

Do "the stomp" process five more times. Take the dough out of the bag and
place it on a fairly wide flat floured surface. Using a 1-2" dowel
(though a rolling pin will do), roll out the dough until it is a rectangle
about 1/10" thick. Fold over the far side of the rectangle, then the near
side over the far side, until the lengthwise view of the rectangle has
been folded until thirds. Using a VERY sharp knife (there is a knife
specifically designed for this purpose, but getting one is a real bear and
I don't have one myself), slice the dough into pasta strips about 1/8"
thick, and toss the pasta with cornstarch. Let the pasta sit in a bowl
for about 20 minutes, then boil it in salted water about 12 minutes; drain
and rinse. Place it in bowls with heated *tsuyu* (see below), add some
cut scallions and serve.

*Tsuyu* (stock for noodles)

For eachserving of noodles, combine 300 ml of boiling water, soy sauce to
taste (about 100 ml more or less) and boil with kombu leaves; remove the
leaves, pour into a bowl, add the noodles and cut scallions.

P.S. If you want to see a web page showing some of these steps, go to:

http://sistercities.lakeland.net/udon.htm

Answer 3

I notice someone mentioned Rice Vinegar.

Plaese make sure you check the ingredients, I thought Japanese rice was always processed using dead fish.

The mjority of Japanese pre-processed foods has fish oil or poultry in it. You will not find veggie food in a Japanese or Chinese returant, regardless of what the menu says, they rely too much on fish oils. My apologies to anyone who offers genuine veggie food in a chinese, i've never seen it. Once you start asking them question about how they prepare it the veggie status falls like a pack of cards.

Answer 4

JAPANESE CUCUMBERS

3 med. firm cucumbers
1 med. onion
2 ribs celery
1/2 c. sugar
1/2 c. Japanese rice vinegar

Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.

Answer 5

Try teryiaki mushrooms or tofu
fry them in a pan with a table spoon of soy sauce and Honey add some spring onion, sesame seeds and a pinch of salt.
quick to do and tasty
go onto the bbc web site and look up how to make teryiaki
www.bbc.co.uk/food

Answer 6

Many great answers! What people have failed to mention so far is that any decent sushi chef will make excellent vegetarian sushi at your request. Don't settle for cucumber or avocado rolls. Have him make a tempura yam with avocado and shizo leaves (if they have it) and a teriyaki sauce. They are excellent! My local sushi chef is genuinely creative, and provides excellent dishes for my vegetarian wife. Please feel free to explore, and don't be afraid to ask for something that sounds wacky! Sometimes the unexpected dishes taste best!

Best of luck.

Answer 7

California Roll sushi. Deeeeeelish!

Answer 8

mmmmm now you've made me hunger for veggie sushi!! :P


try (these are all vegan, except where noted)...
- ALL kinds of vegetable sushi! (cucumber, squash, sweet potato, carrot, avocado, radish, ....)
- vegetable tempura
- miso soup
- edamame (soybeans)
- japanese salad with ginger dressing!
- tamago (egg)--vegetarian
- green tea!
- Asahi japanese beer!
- sake (rice wine)
- vegetable teriyaki
- fresh melon/fruit desserts
- vegetable gyoza (steamed or fried dumplings)
- obinyaki [sp?] (red bean cakes)
......and so much more....aww yummy...

don't forget - you can always ask for a special order of something to be made without fish or meat!

Answer 9

Noodle soup with veggies and tofu. Yummy!

Answer 10

try making sushi with advocado, soya sauce and cucumber. There are loads of raw food sushi vegan reciepes out there