Ingredients
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PreparationIn a skillet, put 3 Tbsps coconut oil, when it is very hot, fry the tempeh. Continuously turn the tempeh until slightly golden. In a separate skillet sautè the onions, then add the mushrooms and golden tempeh. Add some water. Cover with a lid and simmer for 20 minutes. Keep an eye on it and stir periodically. Then add the jinenjo chunks, mix them in. Add a little more water if it’s too dry. Add a Tbsp of the Tamari soy sauce. Cook another 5 minutes. Melt the kudzu in 2 Tbsps of water, and pour it into the tempeh, stirring constantly until creamy. Serve. |
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![]() As an alternative to Portobello you can use Shiitake Mushrooms |