Vegan Teriyaki Meatballs
Soy sauce-based teriyaki sauce harmonizes with vegan dishes. Japanese-flavoring provides savoriness without meat!
- Nutrition facts are for one serving.
Ingredients(Servings: 2 or 8 vegan meatballs)
- ※Oatmeal absorbs moisture from the potato and acts as a binder to hold the meatballs together. Fine-grained quick oats are most suitable, but standard-grain oatmeal can also be used after making the oats finer with a mortar and pestle or food processor.
Directions
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1
In a bowl, thoroughly combine the lightly drained potato, oatmeal, onion, and the salt. Form the mixture into 8 equal-sized balls.
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2
Heat the deep-frying oil to medium (170C / 338F) in a pot, then deep-fry the meatballs (1) until crispy and golden brown.
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3
Make the teriyaki sauce. In a separate pot, bring all sauce ingredients to a simmer over medium heat. Add in the ingredients from (2) and coat well.
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4
Prepare the toppings. Heat the cooking oil over medium in a fry pan, add in the cherry tomatoes and green bell pepper, stir-fry, then sprinkle in some salt. In a bowl, thoroughly combine the negi, soy sauce and sesame oil.
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5
On a plate, serve (3), and garnish with combined (4).
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
- Recipe Izumi Shoji
- Styling Yuki Murakami
- Photo Akira Maeda
- Production Fumiko Ohashi
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