Vegan Teriyaki Skewers

Ingredients for 4 persons

For the balls:

1/2 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
1/4 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 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.

Preparation

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