About the Food
Looking for a healthy and safe vegan dish? Here’s the Vegan Salad Wrap, made with a combination of Edamame Edashi, topped with various fillings, and wrapped in sago flour skin. It’s super delicious, especially when topped with salad dressing!
Ingredients Wrap
- Sago flour 100 grams
- Water 100 grams
- Spring onion 1 stalk
Ingredients Filling
- Edamame Edashi 80 grams
- Japanese cucumber 50 grams
- Red onion 20 grams
- Curry powder 5 grams
- Warm water 300 ml
- Sugar 3 tbsp
- Vinegar 2 tsp
- Champignon mushrooms 250 grams
- Garlic 2 cloves
- Salt 1 tsp
- Pepper 1/2 tsp
- Powdered broth 1 tsp
- Mayonnaise 80 grams
- Tomato 1/2 piece
Preparation Steps
- Mix 50 grams of sago flour with 100 ml of water, then cook over medium heat until it thickens.
- Transfer the mixture into a mixer, then add 50 grams of sago flour.
- Knead until the dough is smooth, then roll it out thinly and cut into circles.
- Cook the shaped dough on a pan until evenly cooked. Set aside.
- Sauté garlic until fragrant, then add the sliced mushrooms, followed by salt, powdered broth, and pepper. Stir until evenly cooked. Set aside.
- Soak Edamame Edashi in hot water for 2 minutes, then peel off the skin.
- Mix vinegar, curry powder, warm water, and sugar, then soak the sliced cucumber and red onion in a jar. Let it sit in the fridge for 1 day.
- Dice the tomato, cucumber, red onion, and edamame, then add lemon juice and a pinch of salt. Mix until well combined.
- Lay out the skin and place lettuce on top, then add the sautéed mushrooms and the diced ingredients, and fold the skin over.
- Drizzle mayonnaise on top.
- The Vegan Salad Wrap is ready to serve.