Recipes
80 g silken tofu*
* Use 150g silken tofu and drain to yield 80g.
Ingredients A
6 g Kuruma-Fu (donut-shaped Japanese dried wheat gluten)
5 g fine breadcrumbs
35 g soy milk
Ingredients B
100 g onion
70 g eggplant
70 g enoki mushroom
4 g dried snow fungus, rehydrated in water overnight
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5 g sugar
5 g salt
Ingredients C
40 g okara (soy pulp)
10 g TREHA®︎
5 g sesame oil
Nutmeg, as needed
Combine ingredients A and macerate.
Finely chop ingredients B.
Sauté onion with sugar until lightly browned. Add the remaining ingredients B and continue to sauté. Add salt and mix, then remove from heat. Let it cool.
Mix silken tofu, 1, 3, and ingredients C.
Divide the mixture into 90g each. Shape into ovals and cook.
Harmonizes the flavors in plant-based patties.
Enhances perceived saltiness, allowing for salt reduction.
5 g garlic cloves
100 g onion
150 g tomato
90 g zucchini
80 g eggplant
Red and yellow bell pepper, 60g each
Olive oil, as needed
10 g salt
5 g TREHA®︎
50 g tomato juice
Slice garlic cloves and cut the other vegetables into cubes.
Sauté the garlic and onion in olive oil until soft. Add tomato and continue to sauté, then season with half of the salt. Add the remaining vegetables, TREHA®︎, the remaining salt, and tomato juice. Cover the pot and simmer over medium heat for about 10 minutes. Once steam begins to rise, reduce the heat to low and steam-simmer for another 15 minutes.
Retains the color of vegetables in ratatouille.
Enhances perceived saltiness, allowing for salt reduction.
450 g uncooked rice
10 g TREHA®︎ (2-3% of rice weight)
Rinse the rice, soak in the specified amount of water (not listed) with TREHA®︎, then cook.
Maintains the softness of rice over time.
Serve the plant-based patty and ratatouille over rice.
