Vegan Konjac Sashimi
Like salmon!? Konnyaku sashimi, a classic vegetarian restaurant in Taiwan
Description
Konjac mixed with seaweed extract, colored/shaped exactly like fish fillets (salmon, squid), served over ice with wasabi soy sauce. A visually bugging cold dish.
Restaurants serving Vegan Konjac Sashimi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sashimi-grade konjac
- Shredded daikon
- Thick soy sauce
- Wasabi
Instructions
- [Authentic Recipe]
- Prepare commercial vegetarian 'Juruo Sheng Yupian (Sashimi konjac)'.
- Wash briefly in ice water (or light salt water) to remove odor, drain.
- Plate beautifully like real sashimi over shredded daikon.
- Eat dipped in a special sauce dissolving massive 'powdered wasabi' into Taiwan's unique 'sweet Jiangyou Gao'.
Learn more Spice, substitutes, tips
Key spices
Intense wasabi stimulation and sweet soy sauce
Substitutes at Japanese supermarkets
(Irreplaceable due to the fake seafood experience)
Pairing
Cold green tea、Sake
Trivia
[For Health Conscious] Symbolizes Taiwan's Su Shi culture. Exists in orange (salmon style) and white (squid style); looks 100% like a seafood platter but bites like bouncy konjac. Wasabi soy tricks the brain, offering a mysterious satisfaction of eating seafood in a zero-calorie appetizer.
Eating tips & etiquette
[Unique Eating] Place konjac sashimi on white rice, pour wasabi soy sauce to shovel down as a 'half-carb seafood bowl (style)'!
Allergen
Soy, Wheat (from soy sauce)