Step-by-Step Guide to Cook Favorite Vegetarian Grilled Eel (Imitated food)

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Vegetarian Grilled Eel (Imitated food). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Grilled Eel (Imitated food) Recipe. This mock eel is perfect for Meatless Monday. To impart a delicate, sealike flavor, the chefs mixed dried seaweed into the tofu mixture that formed the eel "flesh." That brininess is reinforced by the trip of nori that serves as the eel "skin." The sweet soy sauce glaze further echoes the real deal.

You can cook Vegetarian Grilled Eel (Imitated food) using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegetarian Grilled Eel (Imitated food)

1. Take 130 g of polenta.
2. You need 390 g of water.
3. Make ready 200 g of butter.
4. Make ready 6 of pice mushroom.
5. Take 1 sheet of kelp.
6. Take 1 sheet of seaweed.
7. You need 100 g of starch.
8. It’s 100 g of flour.
9. Prepare 100 g of cold water.
10. Make ready 300 g of soy source.
11. Make ready 100 g of sugar.
12. Take 30 g of sesame oil.

Over the centuries, Chinese vegetarian cooking has developed into a sophisticated cuisine in its own right.Cooks use a variety of protein-rich foods to simulate the flavors and textures of meat, known as "fake meat", which may surprise your taste buds.Such imitation meat is created mostly with soy protein and/or wheat gluten to imitate the texture, taste, and appearance of duck, chicken.Tuck into the protein-rich natto soba, which are buckwheat noodles mixed with fermented soya beans, or the unagi maki, which puts a spin on the traditional Japanese grilled eel rice rolls by using tofu-based 'eel'.

Vegetarian Grilled Eel (Imitated food) step by step

1. Put polenta and water in a pan and cook for 30 min..
2. Cool down polenta for 30 min. Use a knife to shape polenta in a shape of eel..
3. Cut kelp and seaweed to a same shape with polenta..
4. Slice mushroom in 4mm thickness..
5. Mix starch, flour and cold water to make a paste..
6. Make a layer of seaweed, kelp, mushroom, polenta in corresponding order by using starch and flour paste as a glue between each layer to make a layered chunk..
7. Fry the layered chunk with butter with seaweed at the bottom side for few minutes on a pan. All layer will stick together in one piece..
8. Mix soy source, sugar and sesame oil to make a sweet sauce..
9. Heat the oven to 180C with using only top heater. Place the layered chunk in the oven close to top heater with seaweed at the bottom side. (The polenta in this picture was taken in a different day and not shaped).
10. Put few spoon of sweet source on layered chunk and heat for few minutes to dry sweet source in the oven. Repeat this until you use all the source..
11. Decorate on a dish..

Think grilled meat, grilled fish, grilled tofu, grilled mushrooms, and grilled rice ball (Yaki Onigiri).All you need is a light brush or a drizzle of this sweet-savory sauce to heighten the flavor of the dish.In addition, you can use the eel sauce as a marinade for meats or as a dressing for freshly cooked noodles.

On the Western side of the menu, pastas like carbonara with mock teriyaki fish make Herbivore one of the more versatile.FakeMeats.com is the online store for your favorite vegetarian & vegan jerky, meat substitutes, egg replacers, seasonings, sauces, gelatin-free candy, and much more.FakeMeats.com is the online store for all your favorite vegetarian and vegan meats and treats!Here is how you achieve it.Eel sauce, also called unagi no tare, kabayaki sauce, or nitsume sauce (sweet eel sauce), is a sweet, umami, and savory brown sauce that's traditionally used for grilled eel dishes such as kabayaki, unadon (or unaju), and hitsumabushi.