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Japanese Simmered Vegetables with Soybean Meat Recipe (Chikuzenni)

Japanese Simmered Vegetables with Soybean Meat Recipe (Chikuzenni)

Servings size: 3 pax

Cuisine Tags: Vegan, Soybean meat, Western Style Soup Stock, Dashi


  • 6 pcs soybean meat
  • 1 pack of Western Style Soup Stock, Dashi
  • 300ml of water
  • An appropriate amount of kudzu powder
  • 1/2 Konjac
  • 2 shiitake mushrooms
  • 1/2 section lotus root
  • 70 g carrot
  • 2 string beans 
  • Kelp (4 cm × 5 cm) 1 sheet
  • 1 tablespoon of water and soy sauce
  • An appropriate amount of salt


  1. Put soybean meat, vegetable soup stock and water in a pot and heat it then set aside to cool. Cover the soybean with kudzu powder when it cools.
  2. Place konjac in salt water for a while, boil and cut it into bite-sized pieces. Cut the shiitake mushrooms into 4 pieces. Cut lotus roots and carrots into small pieces, and boil string beans in salted water to cut them into pieces that are easy to eat.
  3. Heat the pot, add oil, and stir-fry the vegetables in the following order: konjac, shiitake mushrooms, lotus roots, and carrots.
  4. Add the kelp and water to a minimum, and cook until the vegetables are tender.
  5. Add soy sauce and simmer until the taste is right.
  6. Add string beans and mix it.


  1. Soak the soybean meat in boiling water for 10 minutes, squeeze and drain it before you cook.
  2. Put the vegetables in order, fry them until they are cooked and the color becomes a little transparent, enhancing the sweet taste of vegetables.
  3. Kudzu powder alternatives can be potato starch, wheat flour, rice flour, etc.


 Recipe By: Cooking School Lima Certified Instructor Chieka, Atsuta


Related Product(s):

Japanese Plant-based Soybean Meat (Popcorn Chicken Type) 80g | Dry, Non-GMO, Easy-to-cook