A delicious vegetarian taco with pan fried Teriyaki aubergine and tofu.
300g sushi rice (click here for recipe)
200g medium firm tofu
Kizami nori (or 2 nori sushi sheets cut into thin strips with scissors)
100g carrot, grated
1 cucumber, cut into 1cm squares
½ iceberg, shredded
Aubergine Teriyaki Sauce
4 tbsp each of soy, Mizkan Honteri Mirin-style and sake (mix together)
200ml hot water
1. Mix together the soy, Honteri, sake and miso in a jug. Add 100ml hot water to another measuring jug and keep both to one side.
2. Cut the aubergine into 1 cm lengths. Heat a frying pan over medium heat and add a splash of oil – enough to cover the bottom of the pan. When hot, add 10 to 12 lengths of the aubergine – be careful not to overcrowd the pan as the strips need to be in contact with the heated surface. Do not move the strips – allow them to wilt and darken underneath then turn over to achieve the same darkness all round and the all-important smoky flavour.
3. When the aubergines are sufficiently browned, add the water and allow the aubergines to steam and the pan to deglaze, then add the soy/miso mix and allow to bubble. Watch the cooking carefully as when the cooking liquid evaporates the Honteri will thicken and cling to the aubergines giving a shine (Teri-Yaki = Shiny-cooking). Overcooking will cause the Honteri to thicken too much and blacken.
4. Remove the cooked aubergines from the pan and store ready for use.
5. Take 1 small 200g block of medium firm tofu and cut into ½ cm thick squares, then into triangles. On a medium/medium high heat put a medium-size frying pan and allow to heat with no oil. As soon as the pan is hot add all of the Tofu triangles and brown lightly on both sides (the outside should be crispy with a soft centre).
6. When the tofu is sufficiently browned, add the other half of the water and allow the tofu to steam and the pan to deglaze, then add the other half of the Teriyaki liquid mix and allow to bubble. Watch the cooking carefully as when the cooking liquid evaporates the Honteri will thicken and cling to the tofu giving a shine (overcooking will cause the Honteri to thicken too much and blacken). Remove the cooked tofu from the pan and store ready for use
7. Prepare the Taco shells as per the on-pack instructions, then on each taco shell, put 1/10 of sushi rice, then 1/10 of the shredded iceberg and grated carrot, then 1/10 of the aubergine mix and tofu mix. Sprinkle with the shredded nori over the top. Repeat this with the rest of sushi rice, filling, and shredded nori. Serve immediately.
Ronald Laity is Mizkan’s Culinary Development Chef. A lifelong foodie, he has worked as a lobster fisherman, fishmonger, cheese maker and dairy hand, before finally falling in love with Japanese culture and cuisine, immersing himself in Japan for 6 years. Since being back, Ron has contributed to the UK Japanese Culinary scene, whether at Yakitoria, Samurai Sushi, Senkai, Feng Sushi, Bincho Yakitori and United Ramen, before joining Mizkan. Ron loves experimenting with authentic Japanese ingredients and developing new ways to bring those flavours to life.
Photography and video production courtesy of Jen Rich and Tinderflint.
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