Tofu with San Sebastian Style Carrot Sauce
San Sebastian is a culinary paradise, and in terms of Michelin Stars per capita this town is number one in the world, and with the current global trend of Vegesushi, tofu with San Sebastian style carrot sauce is just one out of a lot of experimental dishes being cooked up in this special town. It is based on a sauce, served with shrimp, that Sogen Ichizumi tasted and loved when he was travelling, but which has been given new life by being matched together with sushi. By swapping the shrimp for tofu it is a little bit healthier too. It is also a dish that we definitely recommend enjoying with a glass of Spanish wine or cava.
【[Sushi Rice: serves two (two molds needed - special wooden boxes for making pressed rice)】
Ingredients: Sushi Vinegar (2 tbsp rice vinegar, 4 tsp sugar, and 1/2 tsp salt). In addition you will need 1 cup of freshly cooked rice to make sushi rice.
Directions: Mix the salt, sugar and rice vinegar. This, mixed together, creates sushi vinegar. Pour this onto hot rice while continually stirring it, and then use a fan to cool it at the same time as mixing it as if you were cutting into it with a rice paddle.
*The above recipe will make about 45cc of sushi vinegar, however please ensure you only use 40cc per cup of rice.
【Tofu with San Sebastian Style Carrot Sauce: serves two (in two molds)]】
Ingredients: 1/2 a carrot, 1/3 of an onion, 50 g of Okinawan-style tofu, some nuts, rocket salad and lettuce, 1 tbsp balsamic vinegar, 1 tbsp olive oil, a little salt and pepper, and a moderate amount of frying oil.
1. Make the sauce by mixing together the salt and pepper, olive oil and balsamic vinegar with grated onion and carrot. *Make sure you remove any moisture from the grated carrot before adding it.
2. Strain the Okinawan-style tofu, and then cut it into pieces of about 2cm square with a thickness of 5 mm, and fry them. If you don’t like oily dishes then you can sauté the tofu instead of frying it.
3. Put the sushi rice into a mold and add plenty of carrot sauce on top.
4. Put the tofu slices on top of the carrot sauce, add some carrot sauce to the top of the tofu and finish off the dish with some garnish (nuts, rocket salad and lettuce). We recommend serving it on a black or blue dish so that the vivid orange of the carrot really stands out!
Once you have mastered the basics of this recipe you can try out creating your own original Vegesushi using all your favorite vegetables.
We want Vegesushi to be something that anyone can eat and enjoy, regardless of gender, age, nationality or religion
Vegesushi was created by hoxaikitchen, which is made up of three creative thinkers. This food art unit is made up of, from left to right, the vegetable sommelier Jun Ohkubo, the food creator Sogen Ichizumi, and the vegetarian chef Kei Nakagawa. They plan events and workshops mainly in Europe, but also across the world, where they make Vegesushi. http://vegesushiGenhoxai.com