In Vegan Japaneasy, MasterChef winner Tim Anderson shares his passion for Japanese cuisine. The Wisconsin-born, London-dwelling, Japanese-cuisine-loving chef takes a playful approach in his book, which is peppered with many tongue-in-cheek asides. After bringing you up to speed on the essential Japanese pantry, you’ll dive right into the recipes, learning to make a variety of dashi (the umami broth that is a pillar of Japanese cooking) and move on to snacks, vegetable mains, rice and noodle dishes, desserts, and drinks. Try the Jackfruit Karaage (p. 88), Cauliflower Katsu Curry (p. 132), French Onion Ramen (p. 146), and Soy Sauce Butterscotch Brownies (p. 183).
The bundle contents include:
VEGAN JAPANEASY BUNDLE CONTENTS
Peek inside the book:
Kombu (dried wild kelp) is an essential component in several types of dashi. Try:
- Toasted Kombu Dashi (p. 33)
- Triple Seaweed Dashi (p. 34)
- Japanese Pickled Cabbage (p. 56)
A cooking wine that gives dishes a soft, subtle sweetness. Try:
- Teriyaki-Roasted Carrots (p. 72) made with Sweet Soy Sauce (p. 40)
- Squash Braised in Dashi with Mirin and Ginger (p. 71)
This concentrated flavor enhancer makes rich vegetarian dashi. Cook with the rehydrated mushrooms when you're done. Try:
- Mushroom Dashi (p. 34)
- Shiitake Pickled in Soy Sauce (p. 59)
A sauce made of shoyu, mirin, and four kinds of citrus juice. Try:
- Sweet Potatoes with Truffled Ponzu (p. 68)
- Grilled Sweetcorn with Ponzu, Shichimi, and Black Sesame (p. 80)
Brewed using Japanese-grown organic soybeans and wheat. Try:
- Japanese Mushroom Parcels with Garlic and Soy Sauce (p. 76)
- Soy Sauce Butterscotch Brownies (p. 183)
A fermented soybean paste loaded with umami flavor. Try:
- Sweet Miso Sauce (p. 39)
- Onigiri (Rice Balls) (p. 64)
- Sweet Miso-Roasted Beetroot (p. 78)
- Pesto Udon (p. 156)