I've gotten some great suggestions for vegan kamaboko and decided to make this as firm as possible without it being like a rock. I used extra-firm tofu so that the vegan kamaboko wouldn't just be vegetarian jello and then I added exra beet juice after I fully blended the water together with it.
(Vegan Kamaboko Ingredients)
- Beet Juice for Color (you'll add it throughout)
- 1 Cup of Cold Water
- 1 and 1/2 tbl Agar Agar (soaked for 5 min. in 3 tbl of water)
- 1 tsp Sugar
- 1 tbl Mirin
- 1/4 tsp Sea Salt
- 1/3 Package of Extra-Firm Tofu
(Directions)
- Put the cold water in a medium-sized saucepan and add in enough beet juice for a dark pink color.
- Place the agar and the rest of the ingredients, except for the tofu in and boil it until it starts to firm up.
- Press your tofu until mostly dry.
- Crumble tofu into a large blender. Add in all of the agar and then liquefy until it is all a light pink color.
- Add in some extra beet juice to darken it even more and mix once more.
- Place into your preferred mold and let it sit for five minutes outside of the fridge, place into the fridge for about 15 more minutes or so until firm.
- Enjoy!
If you want white kamaboko that can be dyed for characters then feel free to just leave out the beet juice since that's the only thing that makes it colorful.
ReplyDeleteWhoops - also, you might want to change it to 1/2 tsp or taste the mixture before putting it in your preferred mold.
ReplyDeleteThanks for sharing this! Does it taste anything like the actual fishcake Kamaboko by any chance?
ReplyDeleteNo problem Konekoponeko! To me it tastes more like sweetened tofu and kind of brings back some memories of the little bits of kamaboko I ate - but it moreso has its own flavor. You can experiment with it if you like. ^^
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