1 8.8 oz, white konnyaku yam cake 2 tbsp. soy sauce 4 sheets kombu dried seaweed of choice 1/4 tsp. MSG Yellow and red food coloring 1/4 cup light brown sugar 2 tsp coarse ground black pepper 2 tsp kosher salt
I sliced the yam cake on a mandolin and placed the slices in boiling water with a kombu sheet for 1 minute. I marinated them in the fridge for 24 hours in the soy sauce, MSG, food coloring, and sea stuff. (I pulsed the kombu and seaweed in a spice grinder until fine.) Rinse the slices, pat dry, then toss with the brown sugar, salt, and black pepper. I used a smoke gun with applewood, but I’m sure you could use liquid smoke.
Roxananas1
Omg I’ll have to try this, it looks delicious!!!! Wow!! Good job:)
5 Comments
U can’t just post this without deets! 😭
I adapted this recipe by Earth to Veg: https://earthtoveg.com/vegan-sashimi/. Here’s my version:
1 8.8 oz, white konnyaku yam cake
2 tbsp. soy sauce
4 sheets kombu
dried seaweed of choice
1/4 tsp. MSG
Yellow and red food coloring
1/4 cup light brown sugar
2 tsp coarse ground black pepper
2 tsp kosher salt
I sliced the yam cake on a mandolin and placed the slices in boiling water with a kombu sheet for 1 minute. I marinated them in the fridge for 24 hours in the soy sauce, MSG, food coloring, and sea stuff. (I pulsed the kombu and seaweed in a spice grinder until fine.) Rinse the slices, pat dry, then toss with the brown sugar, salt, and black pepper. I used a smoke gun with applewood, but I’m sure you could use liquid smoke.
Omg I’ll have to try this, it looks delicious!!!! Wow!! Good job:)
How was it?
Looks incredible!!