Delicious Vegan Eel Recipe

In a small pan, combine 100ml kelp broth, 24g (3 tbsp) soy sauce, 8g (1 tbsp) cooking wine, 5g (0.5 tbsp) sugar, 0.3 tsp ginger powder, and 28g (2 tbsp) starch syrup (or honey). Heat over low heat, stirring well. Let it simmer for about 3 minutes until slightly thickened. Add black pepper to taste and 5g (0.5 tbsp) sesame oil, then turn off the heat. Set the sauce aside.

Press 500g tofu to remove excess water, then mash it in a bowl. Peel and chop 500g potatoes, then blend them in a food processor. Wrap the ground potatoes in a clean cloth and squeeze out as much moisture as possible. Combine the potatoes and mashed tofu in a bowl, then add 4g (1.5 tsp) salt and 15g (1.5 tbsp) cornstarch. Mix well until a smooth dough forms.

In a small bowl, mix 10g (1 tbsp) starch powder with 8g (1 tbsp) water to create starch water. Cut 2 sheets of seaweed in half to create four pieces. Brush the seaweed with a thin layer of starch water. Divide the tofu-potato mixture into four equal portions and shape each into an elongated fillet. Place each fillet on a piece of seaweed, pressing it down gently. Use the back of a thick wooden chopstick to create a slight groove in the center of each fillet, mimicking the texture of eel.

Heat a pan over low heat with a small amount of cooking oil. Place the fillets tofu-side down and cook slowly until golden brown. Flip and cook the seaweed side for about 30 seconds, then remove from heat. Slice into bite-sized pieces and arrange on a plate. Brush the sweet soy glaze generously over the top. Sprinkle with sesame seeds and spring onions (optional).