Vegan Shrimp that tastes, feels and smells like real thing. Gluten free, Soy free. ヴィーガン海老 えび エビ 素蝦
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- Опубліковано 13 січ 2023
- I know you've been disappointed by recipes that claim to be vegan shrimp countless times.
So I wouldn't be shocked if you don't trust my recipe thinking it is one of those.
"Vegan Shrimp" recipes have disappointed me too countless times.
But why don't you try one last time before completely giving up?
This recipe is made up of very simple ingredients, so it looks like just shrimp shaped konjac...
So, I understand that you can not believe me.
Cooking is science.
Small changes lead to unexpected results.
That is why it is very interesting!
I hesitated about whether or not to post this recipe, because it is beyond UA-cam level...
But in the end, my desire to share this fun with you won out.
Hope you enjoy!
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Vegan chefs are definitely the most creative chefs on the planet!
Vegan cooking is fun! It is like a haiku!
I just made this recipe! I have been vegetarian my whole life, but when my friends tried it, they said that the texture is identical to shrimp and it smells like shrimp! Thank you for creating this recipe, it's clear that you put a lot of effort into this channel.
My friends said it did not taste like shrimp, so maybe when I make it next time, I will try to approximate flavor better. Maybe I will add mushroom seasoning powder.
There is a species of fungus called "Hypomyces lactiflorum." It is a parasite that infects russula mushrooms and turns them red. It only grows in North America. In the US it is called "lobster mushroom" because it tastes like seafood! It is difficult to find them fresh, but they can be bought dried online. Maybe when I make this recipe again, I will grind dried lobster mushrooms into a powder and add them to the mixture.
So many steps! I appreciate the hard work.
Hahaha, it looks like a lot of work because the instruction is detailed. But it's quite simple if you actually try it. Just mix, form and boil!
Beautiful, thank you for this work of art 🙏🏻
Glad you enjoy my recipe!
Hope you like cooking and eating it too!
Thank you so much! This is exactly what I was looking for. You're a genius.
Glad you like my recipe! Hope you enojoy cooking it too!
FINALLY! I can eat shrimp without having an allergic reaction THANK YOU
Enjoy!
Absolutely amazing!!!
Glad you like my video！
I'd only had shrimp a couple times before I went vegan but I'd be interested in making some ceviche with this recipe. Looks like it'd be fun to experiment with - thanks for the video!
Wow! Only a couple of times! So I guess you don't miss shrimp dishes that badly... I still remember when I just went vegan...I really missed shrimp and scallop. I completely forgot about shrimp ceviche, but your comment reminded me! Now I miss it!
Thank you for this! Worth a try sometime 😊
How was it? 🙂
Very delicious, thank you very much
Thank you for taking time to comment.
Glad to know you enjoy my recipe！
You are a wizard! Thank you so much for sharing this recipe! I wonder if it's necessary to add kelp powder to amp up the shrimp taste? Recipe request for vegan king crab please 😁
I prefer without kelp powder, but you are always free to arrange any recipe to your liking.
Yeah, king crab... I really missed seafood, especially shrimp, scallop, oyster and crab, when I just went vegan.
I hope I can make these recipes one day.
Maybe next time, I can contact the Akashic Records...hahaha
lovely.... I would love to try
Hope you like it!
great video...&the music is so soothing. how can I find it?
WOW!!! Got to try this!
Hope you enjoy! After coating the ”shrimp” with flour, cook it long enough to shrink it a little! This is a trick to improve the texture!
Amazing Video. Ca I use cornstach instead of konjac powder?
Love this 🎉
Glad you like my recipe!
タピオカ粉の代用品として片栗粉で作ってみました！
食感がエビみたいで美味しかったです😚
次は昆布だしを少々加えて作ってみます♪
わ～い初日本語のコメント嬉しい！
楽しんで頂けたようで良かったです。色々試してまた教えてくださいね！そのうち動画も作るつもりですが、エビチリおススメです。コツは、ソースを入れる前の最初に炒める時に、少し身が縮むくらいまでしっかり火を通すことです。引き締まって炒めたエビの感じになります！
you're more like an alchemist than a cook and this is incredible lmao
🤣
Hi. Thanks for this. My first mixture didn’t end up as white as your and was quite dry. My result was more translucent than white.
The color will vary slightly depending on the type of konnyaku powder, but it will usually be translucent white, not perfectly white.
Awesome! Question, will it be ok to freeze the shrimp after the boiling step? I’d like to make enough to last a few weeks. Thank you for sharing this with us. :)
How do you calculate how much konjac and calcium to add..this is an amazing recipe
Im not vegan. Im kosher. And have been looking for a way to bring seafood back with out breaking. I miss coconut shrimp the most.
Is this considered kosher
@@tameshacantrell9823 There are different interpretations but I don't eat shell fish or pork.
Why are you kosher? 🙂
@@loveistheanswer5924 Religious beliefs. Omnivores are considered unclean.
G'day from Australia. I am becoming an vegan because meat products are now very expensive and as i live on an 25 ft sailing boat, I look at what can be dried in my hanging dehydrator. my question is can the finnished product be dried for long term storage ?.
Gerard.
What is konjac powder? Is there any alternative for it?
Beautiful! Just beautiful! Thank you! 🙌
Glad you like the video! Hope you enjoy the "shrimp"!
Thank You for the video and work you have done. May I ask You why are the enoki used here?
I didn't choose the enoki mushrooms, but this recipe is possible because enoki mushrooms exists. The recipes that require me to select or find ingredients are less complete and it's rare that kind of recipes get to the level where I post on this channel.
Your Konjac recipes are so interesting, I am still to worried to try it.
When I'm brave enough, combining your methods and recipes, I would like to try make beef style strips.
Beef style strips! I'm curious!
I heard that konjac is banned in Australia...?
@@ajapaneseveganskitchench Your steak recipe looked very interesting, I think using the piping bag method would be great for a realistic strip. I really liked beef stroganoff before I was vegan.
Some forms of Konjac are banned, not allowed to sell in tablets. I've seen the Konjac noodles available here. Easier to find if searching for glucomannan though. Pretty sure it's the same as Konjac flour.
@@hubtubby Beef stroganoff!
If you like, please let me know the experimental results.
Thank you for information about konjac.
I misunderstood that all konjac products were prohibited.
@@ajapaneseveganskitchenchsure, if I get brave enough ☺️
I've never had piping bags or cooking gloves, my recipes are quite simple. You are like a scientist!!
Shrimp is a little expensive where I live so I didn't have it too often. I used to like fried shrimp with french fries as a snack whenever I was at the beach, goes well with a few drops of lemon as well. My grandma also used to make a kind of cheesy shrimp risotto when I was little, not sure if it's her own recipe or she got it from somewhere else.
Overall this recipe is pretty fascinating, love your channel.
Cheesy shrimp risotto is attractive! I searched it and "Shrimp and Parmesan risotto" recipes came up. Don't know if they are the same as your favorite, but they look so good!
I really liked fried shrimp too...
I'm glad you enjoy my videos!
Can I use shinoki mushrooms instead? Would it still work?
i made it AND IT REALLY TASTED LIKE SHRIMP, but when i re boil it the next day (after put into the freezer), it kinda had a very jelly but watery texture, what should i do?
Hello, please tell me what can replace calcium hydroxide?
Vegan shrimp is my favorite food
This sounds awesome, thanks for your efforts, so glad you posted it! I happen to have konjac and the coagulant, but can't find the mushrooms, I'm trying to come up with another equivalent for texture, maybe I'll try the rice noodles someone suggested. I also don't have a scale and noticed most of the dry ingredients were tsp... any chance you can give us the same measurement for the konjac and calcium hydroxide for this metric moron please?
Glad you enjoyed the video! I guess it is possible to make something that has similar texture by using substitutes, but I don't think it is possible to make the flavor. Enoki mushrooms have mushroom chitosan which is very similar to the substance called chitin chitosan that makes shrimp flavor. So I thought mixing the trimethylamine of konjac, the mushroom chitosan of enoki and plant glycine would make shrimp ish flavor and it succeeded. But experiments are fun, so feel free to do so.
@@ajapaneseveganskitchench Are you a chemist or into molecular gastronomy, you are so smart!
Perhaps using dashi stock instead of plain water?
@@rae1968 you can use Dashi but Dashi is not Vegan & this is why the Japanese cook is not using it, Dashi contains fragments/powder of shrimps etc,its not just powdered seaweed, this renders it a non-vegan food product.
Pretty pretty please can you give us the links to where we can buy the items (I'm having a hard time finding some of the items)
I found everything on Amazon
Thank you for this recipe! Is the konjac powder you use made from ground konjac root or is it purified konjac gum (pure glucomannan)?
Either is fine. They can be used in the same way. Both glucomannan and Konjac powder are refined and I've been thinking that they were the same thing until recently. But actually the degree of refinement seems slightly different. The biggest difference in cooking is the color. Konjac powder has a light beige color. Unfortunately, neither of them contain Konjac ceramides.
What is the powder mix ? Please
I’m not vegan but I am allergic to shrimp and it was one of my favorite foods before I developed an allergy so I’m glad this is an option
I'm glad this recipe helped you, enjoy!
Finding this video made me so happy. 🥹 I have always wanted to try shrimp toast but I am a vegetarian and I just found out from my doctor that I now also can't have gluten, dairy or soy. Thank you so much. ❤️❤️❤️❤️❤️❤️
I feel for you, how difficult it is to have dietary restrictions.
I'm glad you you like my recipe!
Simply brilliant! ♥️
Can these be frozen for use another day?
Freezing changes the texture.
@@ajapaneseveganskitchench thanks!
@ajapaneseveganskitchench, yes, sadly freezing does change the texture 😢... do you think anything can be done to fix that issue? Because I'm having trouble with bulk orders
Thank you, I am looking forward to trying this recipe out! I was able to locate all of the ingredients listed with the exception of Plant Glycine. I have tried numerous searches, but the results are always a powdered supplement that is free form and labeled as Glycine. Do you have a Brand/Distributor/Store that we could locate this ingredient?
I use plant glycine which is sold as supplement!
Isn’t it basically soy powder? I guess if you are allergic to soy, you can go with glycine powder that isn’t soy based.
hi, what a wonderful recipe! can i skip the enoki? i mean i think i will make this "shrimp" without the mushroom, will it be succced?
Seems it is simple konjac to me...But of course you are always free to arrange any recipes to your liking.
The mushroom fibres provide the strandy texture of the shrimp's meat. So in order to achieve some kind of strandy-meaty mouth feel you'll have to add something that konjac can cling onto so to speak, maybe really finely julienned carrots or some other fibrous root vegetable will do. Using konjac on its own produces a rather firm block texture wise, like he did in his sashimi video. The channel Sauce Stache used slim soaked rice noodles instead of mushroom, so that may be an alternative method.
@@maxgruntgens9000 thank you so much!
@@aprilianisaasripurwani3115 pake bihun! 😯
What were your favorite shrimp dishes? I'm interested in world cuisine. Please let me know in the comments!
I want to make Fried Shrimp Balls so maybe I use your recipe but shape the shrimp into balls and then coat and fry them @ua-cam.com/video/gFchPwPq6oI/v-deo.html
I just like it plain with cocktail sauce!
Butter prawns(with cereal), butter sauce prawn and sambal prawns.
@@truthwins1443 Sambal prawn is new to me! I have to ask professor google! Thanks!
Amazing! Thank you for elegantly scientisting" vegan shrimp. Love it! In my seaside town, a mountain of shrimps 150 grams on an open sandwhich is the go to luxury lunch (toast, mayo, 1 sliced boiled egg, fresh dill, lemon and cucumber twists. Swedish tradition is to cook our shrimp in seawater directly on the ships. We like our Salty Shrimps. Google Räkmacka (räckmacka is also a synonym with "living the good life") We also smoke these salty ones on the coast of Sweden. Smoked shrimp with aioli dip is nice
Genius, I can’t wait to try this
Hope you enjoy!
Song title please!!!!!!!!!!
You are my hero! Not all heroes wear capes!
New subbie!! 💚💚💚
You praise me too much.
But your comment blew my fatigue away!
Thanks to you, I can work today and tomorrow too!
@@ajapaneseveganskitchench 🙏🏾aww wow 💞
I just made this!!!! You are a GENIUS! 💚💚💚
The Taste and Texture are spot-on!!! AMAZING!
I want to start putting this on my menu!!! I just made shrimp fried rice and it was BOMB!!! 💣 💣 💣 🥲😋🤤
My only issue is mine didn't come out looking like yours. Mine stayed grayish in color...I mean, it really just looks like Raw Shrimp! 😅
I did everything exactly as you did.
Do you think there's something I may have missed to get the right color?
My paprika was more orange than red... my enoki was only 77 grams instead of 80( only because I bought a small bag 99g but after removing the stems....anyway, won't do that again!!😅)... I just don't know...😢
I don't want to freak people out with the color being off like that... if I didn't make it myself I'd think I was eating raw shrimp😵, but it TASTES perfectly cooked! 😂... please help! 😁 ❤
I am jumping for joy!
You actually tried it and liked it!
I am super delighted to be able to share this experience with you!
It is a little bit grayish (only a little bit) when it's boiled.
But after coating with flour or rice flour and cooked, it doesn't bother me.
And if the coagulation time is too long, the color gets more grayish.
So I think it's good to try shortening the time a little.
@@ajapaneseveganskitchench will do!!! 💚💚💚
I'll keep you posted!!!
💡💡💡Got it! I sprinkled a little paprika into the konjac mix, and it turned a peaches 🍑 & cream color... which is way better than gray!! 😂 💚💚💚
Can I eat this unboiled? I'm raw vegan
I'm amazed at the creativity and production value involved in this and dismayed at the number of subscribers. Sometimes youtube algorithm really misses the mark. Have you thought about incorporating lion's mane mushroom in vegan seafood. It has high chitosan content as well and has thread like end structures. Funnily, lion's mane chitosan is extracted by a alkaline solution. Maybe it can be directly added to the hydroxide solution and then mixed in with konjac?
Glad you enjoy my recipes!
One of my joys of UA-cam is finding interesting small channels.
I have never used lion's mane mushrooms in kind of "highly processed foods" because I feel it would be kind of a waste...
But we(the subscribers and me) are all happy to have more friends to talk about interesting ideas like this, please share the results of your experiments with us in the comments, if you like!
@@ajapaneseveganskitchench I sincerely hope you reach a million subscribers and more. Well deserved.
I tried prawns slightly different way and while it tasted ok, it wasn't going to be fooling anyone into thinking it was shrimp :) I blended lion's mane, tapiaco starch and a little agar into a thick dough. Then used a one of those icing pipes with small holes to extrude in a zigzag and curling motion. Then let it get solid and airdry a little, dipped in tempura batter and fried it. It was alright but your technique seems more spot on.
One question- What's the reason for choice of konjac flour? Will potato starch or rice flour work well as substitute, in your opinion?
l
I believe you are doing this with knowledge of nutrition, chemistry, and medicine, but as a Japanese who was brought up eating it, I think it is dangerous to eat konjac without boiling it. (If you didn't mean "you do not boil it", forget it.)
It will be long, so I refrain from explaining it.
If you decide to adapt a recipe, please do your research and do so at your own risk.
@@ajapaneseveganskitchench I think there was a misunderstanding. I have not eaten or tried konjac ever. It was tapiaco starch and yes even that is dangerous without boiling. Good luck with your experiments. I will be following your creations. Thank you!
hi, where I can find the konjac coagulant?!?
Internet. 🙂
This is a lot of steps to make "shrimp". How dies it tastes to a non vegan and where would i find the ingredie ts?
Is 1 cc 1/4 tsp?
A little less than.... just skim 1/4 tsp slightly 😉
I was excited until I saw the mushrooms. I have to drive 3 hours to buy those :>(
He is essentially creating the shrimp lol .
What was the music?
Free music by Vllo.
hello, what can i add to subtitute the plant glycine because i cant find it online in my country 😞
I use pure cane sugar and haven't had a problem
Hhhi
If hydroxyde calcium is a problem for skin is it not à problem to eat ??
It’s not toxic. It’s just the concentrated solution that is bad for skin. It gets diluted and the becomes safe.
I'm a vegan too but I wonder if this is healthy
1, You are vegan doesn't mean you have to eat this. You are always free to choose what you eat and what video you watch.
2, You can Google for the health benefits of konjac.
It's been a popular health food in Japan for centuries.
3, Do you know why muffins rise, or what gives ramen its flavor and texture? It will be interesting for you to find it out.
🫰🏽🙌🏽
if its extremely alkaline and it cant be handled with out gloves why would anyone eat it ???
You can comment here means you are online.
So you should be able to Google it right away without even having to comment.
If you understand that much you should be able to figure it out in no time.
@@ajapaneseveganskitchench really ? !! Your the one that posted it , so you should be able to explain that instead of taking the easy way out .
I didn't really second guess it, but your comment piqued my interest so I looked it up. Turns out, calcium hydroxide has been used across civilizations and in tons of modern foods. It's just a mineral with pH (acidity level) around 11-12, and at level 10 we find lots of veggies like greens and carrots! Lots of things can be skin irritants while also being useful in certain applications. Heck, my skin is so sensitive that I have to moisturize after hand washing!
Calcium hydroxide sounds scary, anything that can damage my skin I do not want to put in my body
You don't have to eat it, if you don't want to.
I am not convincing you to eat it.
But you don't seem to understand the video.
The interesting thing is that the people who complain about this recipe appreciate Zenpasta.
Zen pasta is also made this way.
The method of making konjac is not my invention, but a method with a tradition of more than 1000 years.
Strong alkalinity is weakened at the time of boiling.
Since modern people's diet is biased toward acidity, eating alkaline foods has the effect of restoring the body's natural state.
So mamy people eat it for their health.
BTW, stomach acid is acidic and dissolves the skin when applied to the skin.
There is great danger in equating the inside of the body with the outside of the body.
Basic knowledge, but
Not limited to calcium hydroxide, anything other than the same weak acidity as the skin will damage the skin.
Lemons are acidic and can damage your skin, while onions and ginger are alkaline and can damage your skin if you apply them.
Baking soda is used in cooking because of its alkalinity and citric acid is used in cooking because of its acidity, but they can damage the skin if applied to it.
Stomach acid is strong acid, skin is weak acid.
There's a big difference, but many people don't seem to understand that.
And once again,
No one is persuading you to eat it, so you don't even have to say no.
@@ajapaneseveganskitchench no I get it but it’s the way you made it seem , it was kind of scary like Lemons are acidic yeah but I can touch them with my bare hands , but not trying to downplay this recipe or anything just was confused and concerned
@@ajapaneseveganskitchench I got it tho , thank you for the break down seriously because I was confused. I’m a new vegan lol so I needed as much info as possible
@@inyourdreamsbitch2227 personally I'm not following a recipe that says be careful with bare hands. Doesn't sound like food to me!
You should be careful of cross-contamination/salmonella when handling raw meat…some people call that “food”. You don’t need a food handlers card to make there vegan shrimp
Where’s the nutrition ?
Where's your happiness ?
Disgusting
Thanks for the great self-introduction!
“Food “ you need a hazmat suit to make.
Konjac has been made this way for over 1000 years and eaten as a health food.
@@ajapaneseveganskitchench It wrecks a lot of people’s digestive systems.
@@ajapaneseveganskitchench it's not a health food if you're lacking close to 20 nutrients. Nothing about veganism is healthy
Being vegan is so much work
I’d rather eat all kinds of food to balance out my life
This is a recipe for a fancy replica of shrimp, it isn’t necessary to live vegan simply. PBJ is vegan. Tofu stir fry, simple Mexican rice/bean dishes, curries, and Indian lentil dahl or chickpea dishes can be made vegan
It's not. 😊
There are are a lot of vegan recipes also really easy ones. 😊
Beans and all other plant based foods are also vegan. You dont have to make these ones. 🙂
Omg all this mess for one natural ingredient