Organic Soy Meat, Plant-Based Food, Alternative Meat, Commercial Mince, 1kg
Perfect for Hamburgers!! Unseasoned Plain Type, Popular Soy Meat.Enjoy a soft texture. Vegan-friendly.
Country of Origin: JapanIngredients: Defatted soybeans, edible vegetable oil (non-GMO) Vegan-friendlyAdditives: NoneShelf Life: 10 monthsNet Content: 1kgAllergy Information: This product is manufactured in a facility that also produces products containing wheat, buckwheat, dairy products, and peanuts.Storage Method: Store at room temperature, avoiding direct sunlight, high temperatures, and high humidity.Nutritional Information (per 100g): Energy: 360kcal, Carbohydrates: 32.4g, Protein: 51.3g, Fat: 2.8g, Sodium: 3mg
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 that uses soy meat in its 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.The menu is vegetable-centered, 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 (Cooking Method)Rehydrate thoroughly in hot water and wash well (squeeze carefully)!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 thoroughly until it is completely soft.After it is tender, wash the soy meat well. When squeezed, white juice comes out, which is the source of the peculiar odor of soybeans. Wash and squeeze carefully until the white juice no longer comes out.Seasoning is also an important step. This time, I used shiitake mushroom and kelp broth, soy sauce, mirin, sake, garlic, ginger, and green onions. I also added vegetables to remove the odor.By adding a sub-flavor to the soy meat before starting to cook, such as frying or baking, the taste will also be closer to meat. The underside is often seasoned even when cooking meat.
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