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Tag: plant based

Simmered Kiriboshi Daikon

Simmered Kiriboshi Daikon

I’m not one for making rigid New Year’s Resolutions. I’m gonna eat the carbs and drink the wine. But this *is* a good time to reflect on your health in general and your overall eating habits. One thing I am always interested in is finding read more

Broccoli Tofu Patties

Broccoli Tofu Patties

Broccoli is polarizing. I know fully-fledged adults who will only touch it if it’s buried under a blanket of melted cheese, or raw and dunked in a vat of ranch dressing. And I get it. Broccoli is often overcooked, mushy, and bland. And a lot read more

Yakimatsu

Yakimatsu

I just recently returned from a family trip to Hungary, where the food was heavy on rich meaty dishes, but light on veggies. I found myself craving one of my meatless meals where I make an array of plant based dishes so there’s a variety of textures, colors, and flavors to make dinner exciting.  Yakimatsu is a powerful player in my arsenal of quick veggie sides. It’s ready in minutes, it’s a perfect side for any protein, and it’s made with only a handful of pantry ingredients. This speedy stir fry is tangy from the ponzu sauce while toasted sesame oil lends nutty richness, and a sprinkling of scallions adds a fresh bite.

This dish, with just regular mushrooms, has been on our menu since 1979! I know crazy. But it’s a time tested recipe that has savory flavor, likable ingredients, and a taste that doesn’t get old. It’s delicious whether you keep it simple with basic mushrooms and bottled sauce or extra special with some fancy mushrooms and homemade ponzu.

ingredients for yakimatsu

Use a Variety of Mushrooms for Yakimatsu!

This dish is all about the mushrooms. I select a variety for both visual appeal and to provide lots of different textures and flavors. Shiitakes, oysters, cremini, enoki, baby bellas, beech…they’re all good. And even good old button mushrooms all have their own distinctly different look, flavor, and texture.

beech black bean tofu

Prep for Yakimatsu

Like all stir fries, prep is key for Yakimatsu. The actual cooking time is just about 5 minutes, so everything has to be prepped and within reach. Prep your veggies and have your ponzu sauce and sesame oil close. By the way, homemade ponzu sauce is so easy to make and is amazing here, but the bottled stuff will be great too.

slicing onion

Now it’s time to prep the mushrooms. I know the prevailing wisdom is to just gently brush dirt off mushrooms rather than wash them. That’s a no from me. I thoroughly wash mushrooms because that dirt can really cling to them and I feel that brushing them can actually rub the dirt in. So instead I wash them quickly under running water and dry them thoroughly. Then I use high enough heat that I don’t worry about the dreaded mushiness.

cutting mushrooms yakimatsu

enokis

Yakimatsu Stir Fry Time!

Usual rules of stir fries apply here:

  • Get your pan good and hot before adding the oil. This means heating it for several minutes.
  • Have all your ingredients prepped and ready.
  • Use high heat and keep everything moving in the pan.

And for good measure, I let the mushrooms sit undisturbed for 1 minute before stirring. I know this goes against the rule I just mentioned but mushrooms have a ton of water. And like other extra moist ingredients (such as ground meats) you need that heat plus lack of movement to get a good sear on your food.

stir frying yakimatsu

ponzu mushrooms

Stir in the toasted sesame oil:

sesame yakimatsu

Mince the scallions to top the yakimatsu.

I like to also sprinkle some Shichimi togarashi chile on top for a little tickle of heat.

Yakimatsu makes a wonderful side to any number of dishes, and it pairs exceptionally well with these Japanese style pickles. I also like to serve it with other veggie forward plates like my fave Spinach, Air Fryer Tofu, Braised Peppers, or this Eggplant Salad.  I hope you love this earthy and tangy mushroom stir fry as much as I do. Give it a try and let me know, we love hearing from you!

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recipe yakimatsu

Yakimatsu

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
  •  1 pack enoki mushrooms (about 5 ounces)
  • ½ large onion
  • ½ cup homemade or bottled ponzu sauce
  • 3 Tablespoons vegetable oil
  • 2 teaspoons sesame oil 
  • 1 Tablespoon minced scallion for garnish
  • Shichimi togarashi chile to taste

Instructions

  1. Slice the onion thin and set aside.
  2. Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing. 
  3. Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
  4. Separate the mushrooms into small clusters. Set aside.
  5. Heat a large pan over medium heat for several minutes.
  6. Add the oil and swirl it around the pan. 
  7. Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges. 
  8. Next raise the heat to high and add the onions.
  9. Stir-fry for 1 minute, moving the food in the pan constantly.
  10. Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
  11. Add the sesame oil and toss to combine.
  12. Serve yakimatsu immediately garnished with scallions and shichimi togarashi.

Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish

Jackfruit Bowls

Jackfruit Bowls

What shreds like pork, absorbs flavor like tofu, and packs more nutrients per serving than both? Jackfruit! Jackfruit is an incredibly versatile tropical fruit that is grown throughout Southeast Asia. When ripe, it gets sweet, sticky, and yellow-orange and is used in a variety of read more

Kinpira Renkon

Kinpira Renkon

Need to get out of a side dish rut? I’ve got you. This Japanese style stir fried lotus root dish, known as Kinpira Renkon, will help you shake things up. It’s a quick and simple veggie side that delivers phenomenal flavor, and complements just about read more

Brussels Sprouts Salad

Brussels Sprouts Salad

This Brussels Sprouts Salad is a surprise star on our menu. While everyone likes brussels sprouts that have been fried with bacon and showered with cheese, people rarely seem to clamor to eat them raw. But finely shredded in a creamy dressing, they are a revelation. Plus this Brussels Sprouts Salad is loaded with goodies like candied oranges, toasted pine nuts, and crunchy coconut chips. It’s a healthy salad that tastes totally indulgent, and what started as a special item quickly became a customer favorite and is now permanently on our menu.

brussels sprouts salad ingredients

Brussels Sprouts Salad Dressing

Every great salad starts with a great dressing. And this one manages to be both creamy but light tasting. Seasoned Rice Vinegar brings a tangy sweetness, and a bit of fish sauce adds a funky pop. A little good old fashioned mayo creates the creamy base. This dressing is highly flavored and it should be used sparingly. Resist the urge to load it up like a coleslaw. I use half of it on the salad/slaw first, taste it, and then add some more. You could always pass the remaining dressing at the table too for those who can’t get enough sauce.

dressing brussels sprouts salad

Prep the Veggies

The secret to this Brussels Sprouts Salad/Slaw is to very finely slice the sprouts. If you have a food processor with a shredding disk that will make quick work of it. Otherwise this is good practice of your knife skills…

I always remove several outer leaves because I find them too fibrous for a salad. It’s not necessary to core the sprouts but look over the sprouts carefully. Little critters also love Brussels sprouts and I sometimes find them lurking inside. You can tell they’ve made a home if you see pin holes or evidence of chewing.

leaves brussels sprouts salad

slice brussels sprouts salad

Combine all the veggies in a big bowl and thoroughly mix. This makes a generous batch but it keeps well. You can also halve the recipe if you don’t think you can consume the full amount.

Brussels Sprouts Salad Garnishes

The real magic of this salad lies in the garnishes. The dried oranges are so sweet and delightfully chewy, the coconut adds an unexpected tropical vibe, and the pine nuts add welcome crunch. This combination works so well; I’ve been told by more than a couple people, it’s the reason they order the Brussels sprouts. If you find the toppings difficult to source, get creative and it will still taste great. You can substitute orange flavored craisins for the orange, different nuts for the pine nuts, and some crunchy trail mix or fried shallots for the coconut.

orange brussels

The dressing is assertive, so start by adding half to the salad and tasting to see if you want to add more.

garnishes brussels sprouts

I love it as a light lunch, as a potluck item, or to serve at a barbecue. If you want to make it part of a full meal, it’s perfect served with:

Make this Brussels Sprouts Salad and find out why it’s such a favorite with our guests. And then take a moment to rate and comment on the recipe below. And don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

 

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Brussels Sprouts Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: serves 2-3 1x
  • Category: salads
  • Cuisine: Pan-Asian

Ingredients

Scale

Dressing:

  • ½ cup mayonnaise (I used low fat)
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Seasoned Rice Vinegar
  • ⅛ teaspoon fresh ground black pepper
  • ½ teaspoon granulated garlic powder

Slaw:

  • ½ pound brussels sprouts
  • 1 medium carrot
  • ¼ red onion
  • Small handful cilantro (about ¼ cup)
  • 23 pieces candied orange slices
  • 3 Tablespoons roasted coconut chips
  • 3 Tablespoons pine nuts

Instructions

Make the dressing:

  1. Combine the mayonnaise, fish sauce, seasoned rice vinegar, ground black pepper, and granulated garlic in a small container.
  2. Whisk to combine and set aside.

Make the salad:

  1. Trim the brussels sprouts at the base and peel off a couple of the outer leaves. Slice the brussels sprouts as thinly as you can and place them into a colander. Wash the brussels sprouts and drain thoroughly. Set aside in a large bowl.
  2. Peel and trim the carrot. Slice thin and then stack the slices and cut through them to create thin strips (julienne cut). Put them into the colander and wash and rinse. Drain and put the carrots into the bowl with the sprouts.
  3. Peel the onion and then thinly slice. Again wash the onions and drain thoroughly. Place them into the bowl with the other vegetables.
  4. Toss the salad ingredients in the bowl so everything is nicely mixed.
  5. Roughly chop the cilantro.
  6. Slice the candied orange into thin strips and then cut through the strips to create a very fine dice. Set the oranges aside.
  7. Pour half of the dressing over the brussels sprouts and toss to coat. The dressing is strong so you may not need all of the dressing. Taste the slaw and add more dressing as needed.
  8. Mound the slaw onto a plate and garnish with the oranges, cilantro, pine nuts, and coconut chips.

Notes

*You can substitute any kind of crunchy coconut and nut/seed trail mix, clusters, or topping instead of using the coconut chips and the pine nuts.

*If you have problems sourcing the orange slices, try something with an orange flavor such as orange flavored dried cranberries. 

Keywords: brussels sprouts, vegetarian, plant based, salad, slaw,