This is a chunk-type (bite-sized) veggie meat made solely from soybeans.Please rehydrate it in hot water, lightly squeeze out the water, season it (e.g., with ginger and soy sauce), and then cook.Cooking after frying will enhance its meat-like texture. While there may be slight variations in size, it's a convenient ingredient that adds volume to stir-fries.
Ingredients: Organic soybeansCountry of Origin: SwitzerlandBest Before: 10 monthsStorage: Store at room temperature, avoiding direct sunlight, high temperatures, and humidity. After opening, store in an airtight container and consume as soon as possible.Additives: None
Nutritional Information (per 100g):Calories: 354 kcalProtein: 52gFat: 6gCarbohydrates: 31gSalt Equivalent: 0.05g
Whole Soybean Meat Mince.Moreover, the texture of the soy meat is undoubtedly different from conventional soy meat.As it is the first Indian vegetarian restaurant in Japan, and is a leading restaurant which uses soy meat in their dishes.This mock sweet and sour pork is using soy meat.Here we have a meat sauce using only soy meat and a béchamel sauce without any animal-based ingredients.Menu is vegetable-centric, using soy meat and raw potato-konjac instead of meat.Here we have a meat sauce using only soy meat and a béchamel sauce without any animal-based ingredients.We recommend the soy meat karaage and the mini bibimbap bowl.
Recipes:1. Rehydrate thoroughly in hot water and wash well (squeeze carefully)!2. Season before cooking!
Because soy meat is a dry product, if it is soaked in hot water for a short time, it will have a hard and uneven texture. The time to soak in hot water varies depending on the type of soy meat, the temperature, humidity, etc., but check it by hand and rehydrate until completely soft.After it is tender, wash the soy meat well. When squeezed, white juice comes out, which is the source of the odor peculiar to soybeans. Squeeze carefully while washing until the white juice no longer comes out.Seasoning is also an important step. This time, we made a broth with shiitake mushrooms and kelp, and added soy sauce, mirin, sake, garlic, ginger, and green onions. We also added finely chopped vegetables to remove the odor.By adding a sub-flavor to the soy meat before cooking (such as frying or baking), the taste will become closer to meat. This is often done even when cooking actual meat.
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