Vegan Sashimi. Make it at home, it only costs 1/10! Zeastar Salmon & Tuna recipe. ヴィーガン刺身 まるで魚
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- Опубліковано 23 вер 2022
- How to make vegan sashimi fish.
Vegan sashimi like Zeastar sashimi fish series, the topic of discussion, has actually been around in Buddhist cuisine for a long time.
People don't make it at home though.(And usually very expensive! Because it's considered impossible to make at home.)
It was probably at a temple that I first had this type of sashimi konnyaku a long time ago.
Some additives and equipments for professional use are not available for home use, but you can make your own vegan sashimi with readily available substitutions.
I think it's rather safe because it can be made without adding anything strange.
It was really challenging to fine tune the ingredients ratio.
It took me so many times of experiments (and I wasted a lot of ingredients!) until I finish this recipe.
If you eat it as straight sashimi, it doesn't have strong taste same as store bought ones, (Rather, I adjusted it so that it can be changed into anything.) but if you make it into seasoned dishes such as zuke, poke, and ceviche, you can enjoy it a lot.
It is fun because you can make it into various kinds of fish just by changing the color.
If you're going to rearrange, be careful about the ph!
* Freezing changes the texture a little.
Some prefer it that has never been frozen, while others prefer it that has been frozen.
It's good to try both and compare, if you are interested.
Store bought ones are usually frozen.
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#sashimi #sushi #vegan #vegansushi #konjac #konnyaku #vegansalmon #vegantuna #まるで魚 #まるでサーモン #まるでマグロ #ヴィーガン寿司 #素生魚片 #素寿司 #素食 - Навчання та стиль
I've already made this recipe 4 times, and I've begun experimenting with 'smoked salmon' by adding more salt and liquid smoke into the water before mixing.
To make it easier to refer to, I also thought I'd write up the recipe and put it here in the comments for everyone:
Step 1 ingredients
1/2tsp paprika
(1/3tsp xantham gum)
(1/2tbsp tapioca starch)
(1tbsp trehalose)
1tsp sugar
1/4 tsp salt
Step 2 ingredients
300 ml boiling water
Step 3 ingredients
10g konjac powder
Coagulant
1/4 tsp calcium hydroxide (CaHO) + 1tbsp water
Method
1. Mix all the step 1 ingredients together, carefully removing any lumps. The ingredients in brackets are for freezing resistance and can be omitted if not freezing.
2. In a separate bowl, pour the 300ml of boiling water in and slowly add the mixture from step 1, trying not to create any lumps.
3. Let the mixture cool to 50'C, and then slowly add the konjac powder, stirring to avoid any lumps. Mix for a total of 5 minutes/until you achieve the texture shown in the video.
4. Let the mixture rest for 60 minutes. Meanwhile, prepare the coagulant by putting the CaHO into the water and giving it a mix to remove any lumps. The CaHO won't dissolve in the water, so just give it a mix again before you use it.
5. Pour the coagulant mixture over the konjac mixture. Use a whisk/fork to 'mash' the coagulant in, and then give it a stir. Be careful not to overmix and be quick as coagulation is already occurring.
6. Tip the mix into a container of choice and use a wet spatula to mold the 'fish' into your desired shape. If you have titanium dioxide on hand, use the spatula to create lines in your fish and put it there to create the white lines salmon has.
7. Leave the mixture to coagulate for 30 minutes, and then tip your fish into some boiling water and boil it for 40 minutes.
8. Take your boiled fish out of the water and put it in some cool water, changing the water occasionally to cool the fish through.
9. Now you can cut the fish into slices/squares and marinate (or you can keep it in a block and marinate- that's what I do). He uses a zig-zag knife to slice the fish, and gives 3 different options for marination:
1: flaxseed oil, and kombu for sashimi
2: sesame oil, soy sauce, and garlic for poke
3: lime and ginger and salt for ceviche
10. Leave overnight in the fridge and enjoy the next day :)
If you want to store your fish in the freezer, rub it with a little sugar and salt and put it into a bag, and remove the air before freezing.
Glad you enjoy my recipe!
The following are notes on food safety from a chemical point of view when arranging this recipe. You don't need to read if you are familiar with chemistry and want to think for yourself and enjoy arranging at your own risk. But I got a bit worried...
I got worried because you mentioned "You can add some vinegar".
As I explained in the video, konjac coagulates at ph 11.
So you can't add any ingredients or amount that affects ph into it.
Of course it's not impossible if you adjust the ph by changing the amount of calcium hydroxide, but food safety standards (in Japan) stipulate the maximum amount of calcium hydroxide that can be safely added. (Eating alkaline foods is good for you if it is within the standards.) And even if within the standards, the less the better for the taste and texture of the finished product.
And you need to know in advance whether harmful chemical reactions do not occur when each ingredient is mixed with calcium hydroxide (and other ingredients).
But into the marinade, you can add any ingredients including ones that affect ph, without thinking nor calculating anything. (It may affects the color and the taste though.)
The good point of this recipe is that you can make anything just by changing the marinade.
There are many points to be noted for the taste too, but there is no problem with safety and whether it can be done, so I will not mention it this time.
Just keep in mind it is / has to be ph 11.
Enjoy safe cooking (chemistry experiment?)
@@ajapaneseveganskitchench Hi, thanks for your reply - completely forgot that vinegar was acidic and would alter the pH when I was writing the comment! I've got rid of that bit now.
@@jacquelinedobreva7076 I'm glad that vegan chefs like you are watching my videos. Most people in my real life don't understand my recipes...(I guess they think I'm stupid!)
Let me know your experimental results, if you like! I'm curious!
You aren't experimenting with salmon when salmon isn't included in the ingredients!
im so excited!! so gonna try it
Hope you enjoy!
Omg you are genius! I will try it, thank you so much !!!
Thank you for the comment. I'm glad you like this video!
Thank you very much for this vid!
Glad you like the video! Hope you enjoy!
Made this 2 times so far and it’s so innovative I love it. Delicious ❤🎉
Fantastico!
Thank you for this recipe! Just stumbled upon your channel and the konjac recipes. Amazing what one may do with this ingredient! I'll definitely give this a try and make some vegan sushi roles. The channel Sauce Stache did something similar, he however added some alginate to the dough in order to produce something like strands or fibers when the calcium hydroxide is massaged in. I think that way it develops more of a flaky strandy texture that may have a more interesting mouth feel. Maybe layering different colored doughs or adding more dry ingredients may result in more different textures and taste as well. That's quite something to experiment with! Thanks for the awesome vids and keep it up!
If you do any experiments, please let me know the results in the comments. I am looking forward to it! Before the experiment, please read my reply to the comment pinned at the top.
@japanesevegankitchench Can you use calcium chloride instead of ca hydroxide?🤔
Ich habe mir extra für Deine Rezepte 1kg Konjac-Pulver bei Amazon DE bestellt und werde jetzt alle Rezepte austesten. Vielen lieben Dank für Deine Videos und die Zeit und Mühe, die Du reinsteckst. Sie sind wirklich einmalig!!!
Wie ist es gelaufen?
How cool is that? Omg!
Hope you enjoy!
Thank you so much...I will be making this today.
QUESTION: If I simmer kombu in water first and use that as the inital water to hydrate the konjac powder, would this help to increase the 'fishiness'..? I may want a stronger fish flavor.
Thank you for taking the time to make this recipe and video. ☻
Thanks for the amazing recipe! Do you think I could use water infused with kombu or wakame instead of plain water to make it taste a little bit more like fish?
that is exactly what you should do, don't think twice just do it....about a heaping tablespoon wakame per 300 gms water.
Wow, ❤ Thank you for share some tasty dish. How long does it last if i put it in the freezer?..
I actually don't know...hahaha. very loooooong!
I would probably use vegetable stock or seaweed stock instead of water wondering if that would effect ph and or solubility.
Thanks for the sharing. After watching this. I won’t pay for the price is those Vegan sashimi restaurants and will not eat natural vegan food
@ajaponeseveganskitchench Does it have to be boiled? Can it be steamed instead?
this remind me of japanese candy snack that can be shaped into anything include sashimi, looks like salmon but taste sweet, it fools me once when my sister give me that as a sashimi sushi and udon.
Hahaha It was good that it was food! We have elaser version too...
Do you have sashimi dishes in your country? What will you make with this vegan sashimi fish? I am interested in world cuisines! Please share in the comments! あなたの国には生魚の料理がありますか？このヴィーガン魚で何を作りますか？世界の料理に興味があります。コメントで教えてください！
Can potato starch be substituted for tapioca starch? Can you use citric acid as an acidity regulator?
and what other coagulants can be used for konjac besides calcium hydroxide and potassium chloride?
how long will the fish keep in the fridge? Im really sorry for so many questions, I've never cooked like this before, but I really want to! 😭💖
As I explained in the video, I think Zeastar electrolyzes potassium chloride solution. When potassium chloride solution is electrolyzed, strongly acidic electrolyzed water and strongly alkaline electrolyzed water are produced. They call potassium chloride "acidic regulator", but what konjac actually needs is alkalizing agent, not acidify agent. You can arrange my recipe if you are the type of person who enjoys experimenting, but it doesn't mean you have to. Follow the recipe and you can make it! If you want to use other alkalizing agent, please calculate mol, ph, etc etc and experiment on your own. (And share the result in the comment!) But again, you can experiment doesn't mean you have to do it. Good luck and enjoy!
It can be stored for about 2 weeks soaking in the cooking water and refrigerated, for about a week in the marinade and refrigerated.
@@ajapaneseveganskitchench oh thank you for answer I will try🥰!
I tried to make it with Sodium Carbonate (ph of 10-11) instead of calcium hydroxide as I couldn't get my hands on it... It came out a bit lumpy and broke down into several pieces in water. it did solidify, but not as much as the one in the video. Should I try a different coagulant or did I do something wrong? is it lumpy because I didn't whisk well enough or because of the Sodium?
If I were to succeed in this recipe, could I double or triple the amounts? would it still work?
Looks like you clearly mentioned the answer is in your commnt.
How do you create the off white and very white versions 🤔 thank you for this l looked all over trying to find this.
Also can l use methycellulose in place of trehalose?
@@chefbee451 Interesting. How do you think methylcellulose would work as trehalose?
Let me hear your hypothesis. And I'll be waiting for the experimental results too.
I haven't tried l don't have access to trehalose and would love the recipe to the white and off white version of this
So sugar and perhaps stevia?
@@chefbee451 trehalose should be entirely optional...it is a sugar...I use this recipe regularly, without it.....just give about 5 gms of table sugar and it should be fine
I followed your recipe with exactly the same ingredients but couldn't be as successful as you. Step 1 is not thick but liquid, when calcium is added, it becomes thinner. I don't know where I went wrong
If the konjac gel is not thick enough, it doesn't have enough konjac powder. So add some more konjac powder. If it gets watery when coagulant is added, It has low concentration of calcium hydroxide. So add a little more calcium hydroxide.
If you are not used to making konjac, try regular konjac first to know what it's like.
You mentioned omega-3 oil has fish flavor- it’s only true if it’s actually taken from fish isn’t it?? Which obviously makes it non-vegan lol... For example algae oil is rich in omega 3 but it doesn’t have fish flavour at all
And if your flaxseed oil smells fishy - it means it went rancid!
@@yan7789 When I first had flaxseed oil from a bottle just freshly opened, I had an impression of fish flavor. And I know some other people saying the same. I've gotten used to it and don't really taste it much now though. I don't know in other countries, but in Japan, there are "smell reduced" version of flaxseed oil. I think that means many people taste that flavor. Taste is highly individual. I know many non-Japanese saying "Dashi tastes almost nothing.So you can omit it." But It is actually the core of Japanese dishes. That is the main reason why Japanese dishes overseas taste shallow to the Japanese.
@@yan7789 And I guess the reason why Zeastar adds flaxseed oil to their sashimi fish is the fish flavor.
@@ajapaneseveganskitchench interesting... thanks for letting me know
I like to put some beef jerky and i normally use my kangaroo leather knife for cutting😊
I am glad that I have satisfied your intellectual curiosity, and even made you jealous.
@@ajapaneseveganskitchench yeah i actually tried this recipe and its bomb
Bomb as in like after i added the meat mah boy
Waaaay too much work. Sorry. Cool concept otherwise.
Fish isn't vegan! Fish is an animal species.
are you perhaps sherlock holmes?
@@amiborabee There is no reason to mention "salmon", "tuna" and "fish" when fish aren't included as an actual ingredient.
@@TheFettuck yes there is a reason. because it tastes like fish. we call that a comparison
@@amiborabee It is very hypocritical to associate vegan recipes with the results of animal cruelty (killed fish). Vegan recipes are made with plants and fungi. All vegan recipes should be named after the included plants and fungi.
@@TheFettuck this is so stupid. maybe when we move to a post animal-cruelty society we can work on changing the names, but for now I'm happy with us trying to make a vegan alternative to the omnivore-diet we're used to. let people live fgs
what the fuck is the point of making vegan sashimi? It would be much tastier to just eat simply prepared vegetables.
Not to mention that this goes completely against the spirit of Sashimi to begin with, which is using a simple fresh ingredient and presenting it in the best way possible to enjoy it's qualities, instead this uses a million ingredients that are heavily transformed.
If you're interested in that, it's a good idea to learn about the history and spirit of Buddhist cuisine. I only explained how it is made. Since this video is for those who already understand "the point", it is not the topic of this video. Buddhist cuisine started as a way of avoiding the killing of living things while not giving up on the enjoyment of food, but now it has become an art form in itself. Just because there is photography does not mean that painting is meaningless. Also, konnyaku cannot be eaten as is. In order to make it edible, such processing is necessary at a minimum, and the same is true for many other foods, both veg and non-veg.
@@ajapaneseveganskitchench @ajapaneseveganskitchench don't get me wrong I understand why some people would be vegan.
I'm just suspicious of all these meat imitating vegan recipes, some of them are fine but most of them are just not great.
Its especially true for Sashimi, is there really a point of making a sashimi style konnyaku dish when sashimi is simply a way of preparing a single ingredient (fish, meat) to get the best mouthfeel and taste expression by playing on the thickness and type of cut.
Just simply having a visual imitation of sashimi with an ingredient which have a complete different texture and uniform taste throughout (no fat/oil for instance) serves no real purpose I feel.
Flax oil was added to the vegan fish, and instructions on how to season it depending on the recipe you’re going for was given.
@louisazraels7072 You question the point of imitating sashimi when the spirit of sashimi is in its preparation. The Buddhist questions the point of maintaining this method of preparation if it comes at the cost of inflicting violence on a creature. You are allowed to have your own opinion, but most sensible folks realize that imitation is better than nothing. If a person would rather not eat a living creature, where is the harm in them enjoying a lesser imitation? How is this approach any "worse" of an approproation of sashimi than your proposed alternative of prepared vegetables? A carrot can be sashimi but Konjac gel can't? Is it because of the food-grade chemicals? Is gastronomy, then, suddenly unimpressive when done in a home kitchen instead of a michelin-star restaurant? Your condescending attitude towards this creator is uncalled for, ugly, and close-minded.
@@OneWithManyThings Fish?