VEGAN PICNIC BENTO NO.2

SPICY TAKENOKO(BAMBOO SHOOT) TSUKUNE

Ingredients:

• Takenoko( Bambooshoot) – 200g (Boiled)
• Spring onion- 60g
• Garlic- 1 Tbsp
• Potato starch- 70g
• Salt and pepper
• Mirin-25g
• Soy sauce-25g
• Oil

Intructions:

1. Grate the boiled bamboo shoot
2. Chop the spring onion
3. In a large bowl, mix the grated bamboo shoot, spring onions, garlic and potato starch. Mix well and season with salt and pepper
4. Create a balls and fry in a non-stick pan
5. In separate pan, simmer soy sauce and mirin
6. Turn off the heat and add the fried takenoko balls into the sauce and coat evenly
7. Finish with some shichimi powder and you can enjoy this with some vegan mayonnaise or uster sauce.

RENKON ( LOTUS ROOT) STEAK

Ingredients:

• Renkon( Boiled)- 100g
• Cooked rice- 2Tbsp
• Potato starch-1 Tbsp
• Sesame oil- 1 Tbsp
• Soy sauce- 1 tsp
• White sesame seeds-ganish

Instructions:

1. Cut the renkon into 1cm
2. Place the cooked rice on each renkon holes
3. Cover with potato starch and sear in a pan with sesame oil
4. When the color is nice and brown, add the soy sauce and turn of the heat
5. Coat the renkon evenly
6. Finish with some white sesame seeds

KING OYSTER MUSHROOM WITH STRING BEANS

Ingredients:

• String beans
• King oyster mushrooms
• Curry powder-1tsp
• Salt and pepper

Instructions:

1. Cut the string beans into half
2. Cut the mushroom into thin slices
3. Wrap the mushroom around the string beans and use a toothpick to hold it
4. In a fry pan, sear the wrapped string beans until nice in color
5. Put some water and cover to cook the string beans
6. Once fully cooked, sprinkle some salt, pepper and curry powder

SAUTEED SWEET POTATO WITH DRIED FRUITS AND NUTS

Ingredients:

• Sweet potato- 1pc
• Dried fruits
• Roasted mixed nuts
• Maple syrup- 3 Tbsp
• salt

Instructions:

1. Cut the sweet potato and put in a bowl with water
2. Wash to remove some starches from the sweet potato, strain.
3. In a pan, drizzle some olive oil and saute the sweet potato until cooked and golden brown sprinkle some salt
4. Add the mixed dried fruits and nuts and mix continuously
5. Add the maple syrup and turn off the heat.
6. Mix continuously until everything is covered

GOBO KARAAGE

Ingredients:

• Gobo (Burdock)- 1pc
• Wheat flour- for coating
• Water-30ml
• Grated garlic-1 tsp
• Grated Ginger- 1 tsp
• Soy sauce-1Tbsp
• Sesame oil-1tsp

Instructions:

1. Wash the burdock and make sure to remove all the dirt
2. Cut into bite size pieces
3. Simmer for about 3minutes and strain
4. Marinate the cooked burdock with the soy sauce, ginger, garlic, sesame oil and a bit of water for about 5 minutes
5. Disregard the marinate liquid and coat the burdock evenly with wheat flour
6. Deep-fry until golden brown

SORAMAME, NANOHANA AND WHITE ONION TEMPURA

Ingredients:

• Soramame- 8pcs
• Nanohana( Cut into small pieces)
• White onion- 1/2 ( Thin slices)
• Whole wheat flour-100g
• Salt
• Soda water120ml

Instructions:

1. Open the Soramame and get the seeds
2. Score the seeds so that you can easily peel off the first layer of skin
3. In a boiling salted water, blanch the soramame for 1 minute
4. Strain, and cool down in ice water
5. Remove the first layer of skin
6. In a large bowl, Mix the vegetables and add the wheat flour and salt
7. Mix and add the soda water little by little and continuously mix and make sure there are no lumps
8. Deep fry until crispy and nice in color

3 KINDS ONIGIRI

Youtube video: