Vegetable Filling for Manju for Vegetarians

Name: Vegetable Filling for Manju for Vegetarians
Yield: 6 servings
Cuisine: American
Ingredients: 2 Onion (minced); 1/2 tsp Salt; 2 Japanese leek (sliced into thin rounds); 1 Dried shiitake mushrooms (finely chopped); 5 grams Cellophane noodles (dried, cut into 2 cm sections); 1 tbsp Miso; 1 tbsp Tahini or peanut butter; 2 tsp Sesame oil

cookpad.japan @cookpad_jp

This is a miso-flavored filling for vegi-manju.

Seefor the recipe for the wrapper. Recipe by bastet

This is a miso-flavored filling for vegi-manju.

Seefor the recipe for the wrapper. Recipe by bastet

cookpad.japan @cookpad_jp

This is a miso-flavored filling for vegi-manju.

Seefor the recipe for the wrapper. Recipe by bastet

This is a miso-flavored filling for vegi-manju.

Seefor the recipe for the wrapper. Recipe by bastet

Saved

Ingredients

6 servings

2Onion (minced)
1/2 tspSalt
2Japanese leek (sliced into thin rounds)
1Dried shiitake mushrooms (finely chopped)
5 gramsCellophane noodles (dried, cut into 2 cm sections)
1 tbspMiso
1 tbspTahini or peanut butter
2 tspSesame oil

Saved

Steps

1

Heat sesame oil in a frying pan, then sauté onions with a dash of salt.
2

When the onions become tender, add 50 ml of water (not listed), cover pan with a lid, then steam cook for about 10 minutes (stirring from time to time to prevent burning).
3

When the onions turn golden brown, add the Japanese leek and dried shiitake mushroom, quickly sauté, then add the cellophane noodles and let sit to reconstitute.
4

When the noodles become soft, add the miso and tahini (or peanut butter), and mix. If the mixture is too watery, cook over low heat to evaporate off the moisture.