Veggie Regular
Join Date: Feb 2010
Posts: 1,342
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I remember my flesh eating days, and one of my favorite things was sushi. Not just any sushi, I wanted that BBQ eel. Seeing as veganism doesn't allow the consumption of eels (or any sea food) I have gone without. Until now. Alton Brown is my hero, he didn't create this recipie, but he DID bring it to my attention.
MOCK EEL
serves one (maybe more, but I'm a teenage boy so I eat a lot....)
2 portabella mushrooms
1.5tbs soy sauce
1tbs bottled General Tsao's Sauce
.5 tsp cayanne pepper (or to taste)
.5 tsp ground ginger
1 tbsp brown sugar
water
oil
Ok, So get your mushrooms and remove the stems, leaving the tops whole and relatively un-maimed.
Put them in a large bowl, and cover with water (they'll float but its ok)
Soak overnight
the next day........
Use the sprayer and blast the crap out of those mushroom caps. GET 'EM CLEAN!
Now thinly slice the caps so you have lots of long relatively flat "fillets".
Score the fillets to make them flakey, like this </ / / / / / >
Heat like a .5 tbsp of oil in a skillet, get that sucker screaming hot.
Add your fillets, and leave em! Let them do the beautiful seary-caramelizy thing! Toss a little bit (make sure they don't burn)
Take your pan off the heat, add your soy sauce, ginger, cayanne, sugar, Tsao's Sauce, and like 2 tbsp of water.
Toss to combine, return to heat and let it come up to a rapid sizzle, then cover, lower heat, and let braise for about ten minutes.
Serve over rice with veggies and ENJOY!
MOCK EEL
serves one (maybe more, but I'm a teenage boy so I eat a lot....)
2 portabella mushrooms
1.5tbs soy sauce
1tbs bottled General Tsao's Sauce
.5 tsp cayanne pepper (or to taste)
.5 tsp ground ginger
1 tbsp brown sugar
water
oil
Ok, So get your mushrooms and remove the stems, leaving the tops whole and relatively un-maimed.
Put them in a large bowl, and cover with water (they'll float but its ok)
Soak overnight
the next day........
Use the sprayer and blast the crap out of those mushroom caps. GET 'EM CLEAN!
Now thinly slice the caps so you have lots of long relatively flat "fillets".
Score the fillets to make them flakey, like this </ / / / / / >
Heat like a .5 tbsp of oil in a skillet, get that sucker screaming hot.
Add your fillets, and leave em! Let them do the beautiful seary-caramelizy thing! Toss a little bit (make sure they don't burn)
Take your pan off the heat, add your soy sauce, ginger, cayanne, sugar, Tsao's Sauce, and like 2 tbsp of water.
Toss to combine, return to heat and let it come up to a rapid sizzle, then cover, lower heat, and let braise for about ten minutes.
Serve over rice with veggies and ENJOY!
Misstress of Fabulousness and Fashion! - *AHIMSA*
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Veggie Regular
Join Date: Mar 2010
Posts: 1,929
Best Thing I Ever Ate, loved that episode because of the mock eel in Vermont and the nod towards veg*nism 
Veggie Regular
Join Date: Dec 2009
Posts: 375
help i scored my eel like this <||/3/?/\\\\|?>
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Veggie Regular
Join Date: Feb 2010
Posts: 1,342
Quote:
Originally Posted by AspireToInspire 
Best Thing I Ever Ate, loved that episode because of the mock eel in Vermont and the nod towards veg*nism
Best Thing I Ever Ate, loved that episode because of the mock eel in Vermont and the nod towards veg*nism
YUP! Lol
Quote:
Originally Posted by Farmrush
help i scored my eel like this <||/3/?/\\\\|?>
help i scored my eel like this <||/3/?/\\\\|?>
I commend your knifeskills, I reccomend you start again.
Misstress of Fabulousness and Fashion! - *AHIMSA*
Newbie
Join Date: Jan 2011
Posts: 26
Now I'm not one for muschrooms.... but I do loooooooove unagi.... I shall give this a go in a few days... when mum isn't around to complain about me cooking [she's a clean freak]
This above all else; To thine own self be true.
Veggie Regular
Join Date: Dec 2010
Posts: 642
Quote:
Originally Posted by Kspades
Now I'm not one for muschrooms.... but I do loooooooove unagi.... I shall give this a go in a few days... when mum isn't around to complain about me cooking [she's a clean freak]
Now I'm not one for muschrooms.... but I do loooooooove unagi.... I shall give this a go in a few days... when mum isn't around to complain about me cooking [she's a clean freak]
Ha mine too, she hates when I cook.
There are no reasons to not go vegan, only excuses.
Veggie Regular
Join Date: Feb 2010
Posts: 1,342
Quote:
Originally Posted by RabbitLuvr
I must make and eat this.
I must make and eat this.
You honestly must, lol. I reccomend you use a low sodium soy sauce, it can be too salty if you dont.
Misstress of Fabulousness and Fashion! - *AHIMSA*
Veggie Regular
Join Date: Feb 2010
Posts: 1,342
Quote:
Originally Posted by Kspades
Now I'm not one for muschrooms.... but I do loooooooove unagi.... I shall give this a go in a few days... when mum isn't around to complain about me cooking [she's a clean freak]
Now I'm not one for muschrooms.... but I do loooooooove unagi.... I shall give this a go in a few days... when mum isn't around to complain about me cooking [she's a clean freak]
The soy and general tsao's sauce are some pretty strong flavors, along with the ginger.
Misstress of Fabulousness and Fashion! - *AHIMSA*
Veggie Regular
Join Date: Sep 2009
Posts: 6,793
Mmmmmm, how much trouble can I cause with this...
Anytime I think I'm perfect, I remember that my cousin lives on an island, and I've never walked over to visit her.
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