Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, egg-free macrobiotic date-maki veggie osechi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Egg-Free Macrobiotic Date-maki Veggie Osechi is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Egg-Free Macrobiotic Date-maki Veggie Osechi is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook egg-free macrobiotic date-maki veggie osechi using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Egg-Free Macrobiotic Date-maki Veggie Osechi:

1. Prepare 1/2 block Drained tofu
2. Make ready 130 grams Kabocha squash (steamed, peeled and mashed)
3. Get 90 grams Japanese yam or nagaimo yam (peeled)
4. Make ready 2 tsp Beet sugar
5. Prepare 1 generous teaspoon Maple syrup (optional)
6. Get 1/3 tsp White miso
7. Take 1 pinch Natural sea salt
8. Get 1 tbsp Kudzu powder
9. Make ready 1 tsp Soy sauce
10. Take 5 Dried wheat gluten (if using nagaimo yam)

Instructions to make Egg-Free Macrobiotic Date-maki Veggie Osechi:

1. Note: If using nagaimo yam, pulse the dried wheat gluten in the food processor, then set aside, before introducing the kudzu powder.
2. Break up the clumps of kudzu powder with a mortar and pestle or in a food processor. Add the Japanese yam (or nagaimo yam), and mash/pulse until smooth.
3. Add the drained tofu to the mixture and mash/pulse until it reaches an even consistency.
4. Add the steamed, peeled, and mashed kabocha and the rest of the ingredients, and mash/pulse.
5. Preheat the oven to 170℃, pour the mixture into a Swiss roll cake pan roughly 250 mm x 17 mm in size, and bake for about 40 minutes.
6. Transfer to a bamboo sushi mat fresh from the oven, roll it up, then let it cool. Do not remove the sushi mat until after it cools.
7. Once the roll cools, wrap it in plastic wrap (without removing the sushi mat), then slice before serving.
8. In Step 3, if the mixture appears too moist, or is not fluffy enough, add small amounts of powdered dried wheat gluten (pulverized in a food processor) until it thickens.

So that is going to wrap it up with this special food egg-free macrobiotic date-maki veggie osechi recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!