Soya Chunks
お肉を凌ぐ満足感！スパイスの海を吸い尽くすインドの最強フェイクミート
Description
Dried soy meat extruding defatted soybeans under high temp/pressure. Absorbs curry sauce massively like a sponge, a vegetarian staple possessing meat-like elasticity and satisfying response.
Classification: For Health Conscious,Soy Products,High Protein
Shops selling Soya Chunks
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Defatted soybeans)
Instructions
- Put dried Soya Chunks (lumpy chunks) in massive hot water, add salt, boil ~
- mins to soften and puff.
- Drain in a sieve, wash with water while squeezing firmly by hand, completely pushing out soy's unique grassy moisture (*this prep is vital).
- Toss into curries, Pulao (pilaf), or veg stir-fries (Sabzi) instead of meat, simmer making it absorb spice umami to the core to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Atsuage or Koya Tofu (different texture but as protein source absorbing flavor)
Pairing
Soya Curry, Veg Biryani, Soya Manchurian
Trivia
[Hardcore] Spread across India so much that the brand name 'Nutrela' has become synonymous. Larger grains and tougher elasticity than Japanese soy meat, calculated perfectly for spice compatibility as an 'absolute meat substitute'.
Eating tips & etiquette
[Unique Eating] Rub Tandoori Chicken Masala and yogurt into parboiled/squeezed Soya Chunks, bake in oven, devouring as 'flawless vegan Chicken Tikka'!
Allergen
Soy