Vegan Mentaiko recipe– perfect for onigiri, sushi and eating with fresh rice!
More Vegan Muffins to Love!
- Vegan Poke Bowl with Crispy Tofu
- Vegan Kaki Fry (Japanese Fried Oysters)
- Eggplant Kabayaki (Vegan Unagi Don)
- Vegan Teriyaki ‘Salmon’
- Vegetarian Oyster Sauce
- Spicy Stir Fried 'Squid'
- Vegan Dashi – coming soon!
If you recreate this Vegan Mentaiko recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Mentaiko (Spicy Cod Roe)
Description
Vegan Mentaiko recipe– perfect for onigiri, sushi and eating with fresh rice!
Ingredients
- ½ cup amaranth (90g)
- 1 umeboshi Japanese pickled plum (10g)
- 1 tsp doubanjiang (5g)
- 1 tsp sake (5ml)
- ½ tsp soy sauce (3ml)
- ½ tsp miso paste (3g)
- 1 cup + ⅓ cup water (320ml)
- 1 pack dashi granules (5g)
- ¼ tsp salt
Instructions
- Rinse amaranth and then add it to a small pot. Over medium heat, heat the amarath with the sake. Cook until the alcohol cooks off. Add the umeboshi, water and dashi granules and stir to dissolve. Bring the pot to a boil and then reduce the heat down to low. Simmer covered for 20-25 minutes or until cooked.
- When cooked, season with everything else. Transfer to air tight container. Allow it to cool and then use as is or store in the refrigerator covered for up to 5 days.
Notes
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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Julia
Karashi mentaiko was my all time favorite musubi to get from a place called Iyasume back home. And this recipe right here fulfills all my karashi mentaiko dreams. Thank you ❤️
I do have to mention for those of you making it, to cover the amaranth while simmering. I didn’t realize it was supposed to be covered until I went back and rewatched the reel. 😅
★★★★★
Amanda
Hi Lisa! I was wondering if instead of amaranth, would it be possible to substitute quinoa for it?
I love your content and am very excited to try this recipe out! 🙂
Lisa Kitahara
Yes! Quinoa or soy bean pulp (okara) both work 🙂
Cico
Hi Lisa! Thanks for sharing your precious recipe. Since I’m vegan I want to learn new recipe and you motivate me a lot. I was wondering if you have a blog written in Japanese because too because for me is more easier to understand. Thanks
Darice
Quick q~ how do you prevent the skin from the ume from interfering with the texture of the amaranth? Or is it easier to use neri ume?
Excited to try this out!
★★★★
Lisa Kitahara
Mash it up beforehand!
Christina Gabrielle Prunesti
Hi Lisa! Is it possible to use kombu dashi broth instead of granules? I have kombu at home, but not the granules.
I am also wondering how long with the onigiri keep in the fridge? I plan on meal prepping these for lunch.
Thank you! Love your work 🙂
★★★★★
Lisa Kitahara
Hi Christina, yes substitute it for the amount of water! 🙂
Lana
I ate quinoa all the time but this recipe is something else. I didn't expected the result, I was so surprised that it taste like fish egg. I only missed the dashi, because I don't have it and it's expensive here, but I'm already super happy with the result.
★★★★★
Elena nguyen
I've only had mentaiko once or twice before I became vegetarian. I absolutely loved this recipe because for one, it tastes so umami and delicious! And two, i adore the amaranth texture. You can make it as spicy as you like and it's delicious with rice as well as the mentaiko creamy udon. Totally recommend trying this one out. The only thing i wasnt sure about was the fact that my recipe came out quite liquid even after cooking the amaranth for 25 minutes. Not a bad thing, since i used the liquid as seasoning but i thought i did something wrong 😅 super tasty!
★★★★★