Absolutely love this Japanese ‘Shio Koji Tempeh & Fukujinzuke Wraps with Shoyu Koji Dressing’. Yes, the title is a little daunting & looks complex but it’s actually simple, once you’ve got a few core ingredients, which I bought from ‘Club Cultured’.
by HibbertUK
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Recipe & Video here, if anyone is interested… https://youtu.be/h8Kpc0VVi8U
Cooks in: approx 30 minutes
Serves: 10 – 12 Lettuce Wraps
Difficulty: Easy
INGREDIENTS.
* 300g Tempeh.
* 100ml Shio Koji.
* 10-12 Baby Gem Lettuce or 4-5 Romaine Lettuce.
* 100g red onion (diced).
* 100g red pepper (diced).
* 125g fukujinzuke. Squeeze the mix out & remove the liquid marinade.
* 60ml shoyu koji.
* 30ml Fukujinzuke marinade.
* Thinly sliced spring onions.
INSTRUCTIONS.
1. Dice the Tempeh into small cubes, but not too small (approx 1cm cubes).
2. Place the Tempeh into a glass bowl & add the Shio Koji, then gently mix. Cover and place inside the fridge for min 4hrs or overnight for max flavour.
3. Heat up airfryer to 180C, on airfry function.
4. Then add the Tempeh, and airfry for 10-15 mins whilst turning to endure even colouring.
5. When complete, remove the tempeh and allow to cool down.
6. Cut and prep the lettuce, by removing the root and then you can remove the outer leaves, then they can be washed and put on a paper towel to dry or use a salad spinner.
7. Squeeze the marinade out of the Fukujinzuke, then pour it back inside the jar.
8. Dice the red onions & peppers. Then leave to one side in a side bowl until ready to use.
9. Whisk together the Shoyu koji & fukujinzuke to make the dressing and add the tempeh & veg to marinade.
10. Start to assemble the lettuce wraps, onto a serving plate and then top with the marinaded mix.
11. Garnish with the spring onions & serve.