Servings size: 2 pax

Cuisine Tags: Vegan, Organic.

Ingredients:

For Soybean Meat

• 6 pierce of soybean meat (popcorn chicken type)
• 2 tablespoons of vegetable bouillon (liquid type)
• 300 ml of water
• A suitable amount of kudzu powder
• A suitable amount of oil
• King trumpet mushroom and Shimeji mushroom with a total of 80 g
• 1/4 onion

For Lemon Cream Sauce

• 100 ml of unadjusted soy milk
• 1 tablespoon of rice flour
• 1 tablespoon of lemon juice
• 1 teaspoon of white miso
• 1 teaspoon of salted koji
• 1 teaspoon of olive oil
• An appropriate amount of white pepper
• 1-2 bottles of thyme (raw)

Instructions:

1. Put soy meat, vegetable bouillon and water in a cooking pot. Boil it with medium heat. When the broth is noticeably reduced, turn off the heat and let it cool.
2. Coat the soybean meat with kudzu powder thoroughly. 
3. Add oil to a warm frying pan, fry the soybean meat until its turn lightly browned. After that, put them aside.
4. Cut the onions into thin slices, rinsing the trumpet mushrooms, and loosen the shimeji mushrooms.
5. Mix the sauce ingredients into one bowl.
6. Warm the frying pan, add oil, and sautee the onions and mushrooms.
7. When the vegetables are cooked, add the sauce that you prepared in step 5 into the pan and season it with white pepper.
8. Add the soybean meat into the sauce and it’s ready to serve.

Pro Tips:

• Soybean meat can be frozen after step 1 is done. It can be stored for next cooking, thus you can shorten the time for daily cooking.
• Kudzu powder alternatives: potato starch flour, wheat flour, rice flour, etc.
• I wanted to make use of the flavor of the lemon, but I wanted to avoid the acidity of the lemon.
• When you add the sauce in step 7, the heat is quick! It's OK when the broth thickens.

Recipe By: Certified Cooking School Lima Instructor, Chieka Atsuta

Related Product(s): 

Japanese Plant-based Soybean Meat (Popcorn Chicken Type) 80g