Catpain Blackudder (charlycrash) wrote in vegancooking,
Catpain Blackudder

Teh Omgwoworgasmdeath Fuzzily-Defined-East-Asian-Nation-Ese Sauce Of Awesomeness

Made this a little while ago, and my God was it good. It's made with entirely Japanese ingredients (or at least, no ingredients that are unknown to the Japanese culinary canon) but it came out Chinese-tasting so.. I dunno what you'd call it. It tasted a lot like chow mein sauce.

Shame of shames, I actually made this with honey. But i'm not vegan. Here's the vegan version though:

1/2 cup hot water
1 sachet miso soup (make sure it's vegan)
Lots of shoyu (soy sauce, for the gaijin)
3-4 dashes sesame oil
2tsp golden syrup
5 dashes/1/2 tbsp vinegar

Add mirin if you like, but I didn't.

Or if you wanna go the whole hog:

- Marinate tofu in soy sauce/brown sugar for a few hours.
- Coat tofu in mixture of sesame seeds, golden syrup and a touch of shoyu. Coating should be very thick (in the sense of consistency)
- Roast for 15-20m.
- Add prepared sauce as above to cooked noodles.
- Add tofu to top. Add spring onion.
- Eat. Then worship me.

edit It's come to my attention that golden syrup is almost unknown in the States (you poor things). It's also come to my attention that agave nectar is what American vegans tend to use instead of honey. I honestly couldn't say what it cooks like because i've barely even heard of it yet alone cooked with it, but as long as it's basically a very very very thick sugar- (or fructose, or whatever) -based syrup I guess it should work alright.
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