<VEGAN KINPIRA ONIGIRAZU/ ビーガンきんぴらおにぎらず>
＜Yield> 1 serving
<Prep time> 10mins
<Cook time> 30 mins
How to make kinpira (3 servings)
½ cup shredded ( 100g) broccoli stem
1 cup shredded (140g) carrot
1 tbsp Mirin
1 ½ tbsp Soy sauce
1 tsp sugar
1 tsp cooking sake
1 tsp Toasted sesame oil
1tbsp toasted sesame seed
Vegan onigirazu (1 onigirazu)
⅔ cup (200g) steamed Japanese sushi rice
1sheet nori seaweed
kinpira( See above)
shiso leaves 2
edamame ¼ cup
any type of pickle 2tbsp minced
vegan mayo 1tbsp
1; Cook Japanese sushi rice according to the package instructions.
2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside.
3; Boil edamame for 5-7mins until it’s soft enough to mash. Drain the water and mush it until it becomes chunky. Add in vegan mayo and minced pickles, then mix.
4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2 and 3. Cover up with another ⅓ cup of steamed rice and press it down one more time.
5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins.
Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5)
<Miwa’s tips> ※Watch more on YouTube!
1;Use any pickles you have on hand.
2; Instead of edamame mixture, you can use avocado.
Keep them in an air-tight container in the fridge for 1 day.