TERIYAKI SKEWERS WITH TOMAMI VEGAN HACK AND TOMAMI SANTORIN
Vegan Hack, Santorin
vegan
main course
medium
Risa Nagahama
Ingredients for 4 persons
INGREDIENTS
- For the balls
- ½ onion
- 23 g oyster mushrooms
- 10 g ginger
- 15 g peanuts
- 100 g TOMAMI „The Vegan Hack”
- 20 g sunflower oil
- 160 ml ice cold water
- 40 g TOMAMI Santorin
- salt
- 4 pimento peppers
- ¼ paprika
- 1 tbsp white sesame seeds
- For the teriyaki sauce
- 60 ml soy sauce
- 60 ml sake
- 60 ml mirin
- 1 tsp sugar
- frying oil
Preparation
Peel and finely chop the onion. Heat the frying oil in a pan, sauté the onion, season lightly with salt and remove from the heat.
Clean and finely chop the oyster mushrooms. Peel and finely chop the ginger.
Roughly chop the peanuts.
Mix the Vegan Hack with the sunflower oil, then add the ice-cold water and mix thoroughly. Mix in the chopped ginger, oyster mushrooms, fried onions and TOMAMI Santorin.
Season well with salt.
Leave to soak in the fridge for 30 minutes.
Wash and drain the pimento and peppers. Cut the peppers into bite-sized pieces. Heat a pan without oil and toast the sesame seeds until golden brown.
Add the peanuts to the mince mixture and mix. Shape 12 balls with moistened hands. Alternate the balls, peppers and pimento on a skewer.
Heat the oil in a pan and fry 4 skewers over a medium heat. When the balls are cooked, remove the skewers from the pan and wipe out the pan. Add the soy sauce, sake, mirin and sugar to the pan and simmer briefly uncovered until thickened.
Arrange the skewers on a plate, pour the teriyaki sauce over the skewers and sprinkle with sesame seeds.
