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Vegan Unaki Don Rice Eel Face J.

2025/8/7 Edited to

... Read moreหลายคนเจอคำว่า unaki หรือ “ปลาไหลอานาโกะ” ในเมนูญี่ปุ่นแล้วสงสัยว่าคืออะไร จริงๆ ในร้านญี่ปุ่น “unagi” จะหมายถึงปลาไหลน้ำจืด ส่วน “anago” คือปลาไหลทะเล (อานาโกะ) เนื้อจะนุ่ม เบากว่า และรสจะละมุนกว่าเล็กน้อย แต่ไม่ว่าจะเรียก unaki/unagi/anago สิ่งที่ทำให้เมนูนี้น่ากินมากคือ “ซอสคาบายากิ” หวานเค็มเงาๆ ที่ราดข้าวร้อนๆ นี่แหละ ถ้าเป็นสายเจ/วีแกน เราก็ทำ “Vegan Unaki Don” ให้ได้ฟีลใกล้เคียงมาก โดยเลือกวัตถุดิบแทนปลาไหลที่เนื้อนุ่มและซึมซอสเก่ง ตัวเลือกที่ฉันชอบคือ เห็ดออรินจิ (หั่นตามยาวแล้วกรีดลายให้คล้ายหนังปลาไหล), เต้าหู้แผ่น/ฟองเต้าหู้, หรือคอนยัคบล็อก (ให้สัมผัสเด้งๆ) จากนั้นย่างหรือจี่กระทะให้ผิวเกรียมนิดๆ แล้วค่อยทาซอส จะได้กลิ่นหอมและผิวเงาเหมือนปลาไหลย่าง ซอสสไตล์ปลาไหลอานาโกะทำเองได้ง่ายมาก (รสจะคล้ายซอส unagi) ฉันใช้ซีอิ๊วญี่ปุ่นแบบวีแกนหรือโชยุ 3 ช้อนโต๊ะ + มิริน 2 ช้อนโต๊ะ + น้ำตาลทราย/น้ำตาลมะพร้าว 1–1.5 ช้อนโต๊ะ + น้ำ 2 ช้อนโต๊ะ เคี่ยวไฟอ่อนให้ข้น (อย่าปล่อยให้ไหม้เพราะจะขม) ถ้าอยากให้เงาและหนืดขึ้นอีกนิด สามารถละลายแป้งข้าวโพด 1 ช้อนชาในน้ำเล็กน้อยแล้วใส่ตอนท้าย เคี่ยวต่อแป๊บเดียว ซอสจะเกาะวัตถุดิบดีมาก ทริคให้ “ข้าวหน้าปลาไหลเจ” อร่อยขึ้น: 1) หุงข้าวญี่ปุ่นให้เม็ดสวย แล้วพรมน้ำส้มสายชูข้าวนิดๆ ถ้าชอบฟีลซูชิ 2) จี่เห็ด/เต้าหู้ให้แห้งและหอมก่อนค่อยทาซอส จะไม่แฉะ 3) ทาซอส-ย่าง-ทาซอสซ้ำ 2–3 รอบ รสจะลึกขึ้นเหมือนร้าน 4) โรยงาขาว/งาดำ ต้นหอมซอย และสาหร่ายหั่นฝอยเพิ่มกลิ่นญี่ปุ่น ถ้าใครค้นหา “ปลาไหลอานาโกะ” แล้วอยากได้ความรู้โภชนาการแบบคร่าวๆ เมนูปลาไหลจริงจะค่อนข้างมันและให้พลังงานสูง แต่เวอร์ชันวีแกนเราปรับให้เบากว่าได้ง่าย เลือกใช้กระทะเทฟลอนใช้น้ำมันน้อย และลดน้ำตาลในซอสตามชอบ เท่านี้ก็ได้ Vegan Unaki Don ที่ทั้งอิ่ม อร่อย และยังเข้ากับแนวอาหารคลีน/อาหารสุขภาพได้สบายๆ

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