Vegan Thick Creamy Custard (Purin)

Sauce:
Vegan butter
2 tbsp water
1/4 cup sugar + 2 tbsp sugar
Custard
1/4 cup soy milk
1/4 cup cornstarch
13.5 ounce can coconut milk
1/2 cup sugar
1/8 tsp salt
1/8 tsp turmeric (optional)
1 tsp vanilla extract
1 tsp almond extract

In a measuring cup or small bowl, dissolve cornstarch in soy milk with a fork and set aside.
Butter four pudding molds or ramekins. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Pour sauce into the molds.
In a medium saucepan over medium heat, whisk together coconut milk, sugar, salt, and turmeric until just boiling. Reduce heat to medium and whisk cornstarch mixture into saucepan, stirring until thickened. Remove from heat and stir in vanilla and almond extract. Pour custard into the molds, let cool, and refrigerate overnight.

Alternate flavor additions are green tea powder or ground black sesame.

Altered from Chloe's Vegan Desserts
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm

Vegan Chick'n Tonkatsu

1 package gardein chick'n scallopini
1 1/4 cup all-purpose flour, divided
3/4 cup water
1 cup panko breadcrumbs
1 cup canola oil

SIMMERING SAUCE:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated

In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.

Assemble 3 square pans. Fill the first with 1/4 cup flour, the second with 1 cup flour and water to make a thick paste, and the third with breadcrumbs. Dab the chick'n in the dusting flour, flour paste, and roll each piece in bread crumbs. Set aside.

In a small sauce pan, heat oil to 350 F. Slide the breaded chick'n into the oil and deep-fry one at a time for 30 seconds until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage and tonkatsu sauce.

Riken No Msg Konbu Dashi
SB Foods Bottled Grated Ginger
SB Foods Bottled Grated Garlic

Altered from http://theveganronin.blogspot.com/2008/10/tofu-tonkatsu.html

Vegan Candied Sweet Potatoes (Daigaku Imo)

1 medium Japanese sweet potato (satsumaimo)
1/4 cup + 1 tbsp sugar (satou)
3 tbsp mirin
1 tsp roasted black sesame seeds (kurogoma)

Carefully wash the skin of the sweet potato, dry with a paper towel,  and cut diagonally while rotating the sweet potato a quarter between cuts. Soak in water for 15 minutes to remove starch. Change the water a few times. Wrap the frying pan’s lid with kitchen cloth to prevent condensation on the lid dripping into sweet potatoes while cooking.
Mix sugar and mirin in the frying pan. Dry the sweet potatoes completely with paper towel and place in the pan. Cover and cook over medium heat. When sweet potatoes begin to simmer, lower heat. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.
Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly. Now transfer to the serving plate/bowl and sprinkle with black sesame seeds.

Altered from http://justonecookbook.com/recipes/candied-sweet-potatoes/

Vegan Baked Japanese Fusion Tomato Soybean Fritters (Tomato Daizu ball)

1 1/3 cup + 1 tbsp boiled soybeans, rinsed and drained (mizuni daizu, 水煮大豆)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
1/2 cup Japanese parsley (mitsuba)
1/2 cup + 2 tbsp tomato paste (tomato peesuto, トマトペースト)
3 tsp basil (bajiru, バジル)
1 tsp oregano (オレガノ)
1 tsp Spike vegit seasoning
1 tsp salt (shokutakuen, 食卓塩)
1/2 cup unbleached flour (komugiko, 小麦粉)
2 tbsp canola oil (kyanoora yu, キャノーラ油)

Place soybeans, onion, garlic, parsley, tomato paste, basil, oregano, vegesal, salt, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes at 350 degrees F and let cool slightly before removing from pan.

http://www.marusanai.co.jp/lineup/detail.php?id=72528
http://www.kagome.co.jp/tomato-sozai/lineup/#index
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072.html
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072-10.html
http://spike-it-up.com/product-seven/
http://www.shiojigyo.com/a020products/post_55.html
http://www.nisshin.com/products/detail/4902110041606.html
http://products.nisshin-oillio.com/katei/shokuyouyu/kyanoraoil/015922.php

Vegan Baked Japanese Soybean Fritters (Daizu ball)

16oz canned soybeans, drained (kandzume daizu)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
2 bunches Japanese parsley (mitsuba)
1/2 cup ketchup (kechappu)
1 tsp salt (shio)
1 tsp pepper (kosho)
1 tsp turmeric (ukon)
1/2 cup flour (komugiko)
2 tbsp canola oil (kyanoora yu)

Optional:
5 slices pickled radish (takuan)
1 tsp paprika

Place soybeans, onions, garlic, parsley, ketchup, salt, pepper, turmeric, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 30 minutes at 350 degrees F and let cool slightly before removing from pan.

Vegan Stir Fried Noodles (Yaki udon)

3 packages of refrigerated udon noodles (7oz each)
1/2 tbsp sriracha
1/2 tbsp lemon juice
1/2 tbsp cooking sake
1 tbsp olive oil
1 tbsp rice vinegar
2 tbsp okonomi sauce
2 tbsp soy sauce
2 tbsp mirin
dash of pepper

Optional fusion additions:
onion powder
sage
adobo seasoning
vegan chicken strips

Bring a wok of water to a boil. Add udon noodles and let simmer until separated. Drain and return to wok.
Over medium high heat, add rest of ingredients and stir until well incorporated. Let simmer until thickened. Serve and enjoy! Also keeps well to bring for lunch the next day. Pack in lunch container, let cool, cover, and refrigerate.

If you lack some Japanese ingredients feel free to substitute:
dry white wine for cooking sake
white vinegar for rice vinegar
worcestershire sauce for okonomi sauce
sweet white wine for mirin

Vegan Mochi Cupcakes

Cupcakes:
1 3/4 cup + 2 tbsp rice flour
1/2 cup + 2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
2 1/4 tsp Ener-G egg replacer + 3 tbsp water
3/4 cup soy milk http://www.marusanai.co.jp/lineuplist.php?cat=1
1 tsp pure vanilla extract
4 tbsp cooked sweet Azuki beans
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Preheat oven to 375 degrees. In a small bowl, mix egg replacer and water and set aside. With a mixer, incorporate flour, sugar, baking powder, and salt. Next add soy milk, egg replacer mixer, vanilla, and mix until smooth. With a mini ice cream scoop, place one scoop batter into cupcake tins, about 10 beans, and top with one more scoop of batter. Bake for 30 minutes. Makes 11 cupcakes.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add vanilla, soy milk, and beat until fluffy. Cut off tops of baked cupcakes. Place star tip into piping bag and open the bag in a tall cup. Place icing into piping bag, cut off tip, and lightly frost cupcakes. Enjoy!

To make Hinamatsuri version, use pink and yellow cupcake tins and top with pink, yellow, and green hina arare.

Recipe altered from http://justjennrecipes.com/mochiko-cupcakes/2009/01/04/ and http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html

Vegan Spaghetti Nepolitan

1lb spaghetti
2 Tofurky hot dogs, cut into 1/4″ pieces
2 tbsp canola oil
2 medium onions, sliced
1 cup Japanese ketchup
1/2 cup okonomi sauce
1/3 cup unsweetened soy milk
4 tsp Japanese sugar
salt and pepper

Boil pasta until al dente.
While pasta is cooking, heat oil in a wok and fry the hot dog for 1 minute over medium heat.
Add onion and cook for 3 minutes over medium heat.
Add ketchup, okonomi sauce, soymilk, sugar, stir and simmer for 10 minutes over low heat. Drain spaghetti and add to sauce, mixing until well incorporated. Add salt and pepper to taste. Enjoy!

Altered from http://www.japanfoodaddict.com/noodles/spaghetti-neapolitan/

Vegan Baked Vegetable Medley with Yakitori Sauce

3 Japanese eggplants, sliced

2 green bell peppers, chopped into 1" squares

2 russet potatoes, peeled and sliced

1/2 of a small kabocha squash, chopped into 1" squares

2 packages broiled tofu, chopped into 1" squares

24oz baby portabello mushrooms (2 packages)

2 bottles yakitori sauce

Vegan Yakisoba Pan

Yakisoba noodles (available refrigerated or dry, you can also use chow mein noodles or fry soba noodles)
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)

Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha

Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!

Vegan Japanese Potato Salad

4 medium Russet potatoes, peeled and cubed
2 medium thin carrots, peeled
1 Japanese cucumber, seeded and sliced
1/2 of a small onion, diced
1 canola oil
1 tsp yellow mustard
1 tablespoon lemon juice
Salt and pepper
2/3 cup veganaise

Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.
In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.
Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and cool until they are no longer warm to touch. (This step is important for the flavor so the cucumber and onion don't semi-cook in the hot potatoes.) Mix in the cucumber and onion. Mix into the veganaise into the potato salad. Cover and cool in the refrigerator.

Altered from http://justbento.com/handbook/recipes-sides-and-fillers/vegan-japanese-potato-salad

Vegan Creamy Miso Sauce

4 tablespoons Smart Balance Organic Vegan Buttery Spread

4 tablespoons flour

1/4 cup + 1 3/4 cups soy milk

3 tablespoons white miso

1 teaspoon Better than Bouillon Vegetable Stock Base 

2 dashes pepper

4oz white button mushrooms lightly sauteed in oil (optional)

In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside.

In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.

If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.

Serve with various dishes such as rice with black sesame seeds, noodles, tofu, and meat substitutes. 

Altered from http://www.tasteofhome.com/Recipes/Community/Beef-White-Miso-Casserole-