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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, egg-free macrobiotic date-maki veggie osechi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Egg-Free Macrobiotic Date-maki Veggie Osechi is something that I have loved my entire life.

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

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. Take 90 grams Japanese yam or nagaimo yam (peeled)
  4. Prepare 2 tsp Beet sugar
  5. Get 1 generous teaspoon Maple syrup (optional)
  6. Prepare 1/3 tsp White miso
  7. Get 1 pinch Natural sea salt
  8. Prepare 1 tbsp Kudzu powder
  9. Get 1 tsp Soy sauce
  10. Make ready 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 is going to wrap this up with this exceptional food egg-free macrobiotic date-maki veggie osechi recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!