Shichimi togarashi(Japanese seven spice mix) is a spicy blend that adds a fiery kick to foods; just a little goes a long way. I used Gardein Fishless Filets because there's no point in looking elsewhere for vegan fish; Gardein has it mastered. This recipe would also work well with tofu if fish isn't your thing. I served the filets over a quick orange-miso coleslaw with a side of roasted Japanese sweet potatoes tossed in a miso sauce. Crazy yum. Serves 2-3.
4 Japanese sweet potatoes
2 tsp olive oil
1 package Gardein Fishless Filets
1/2 tsp togarashi spice(Japanese 7 spice)
3 Tbsp white miso paste
2 Tbsp mirin
1 Tbsp sesame oil
1 scallion sliced
4 cups shredded cabbage
1 carrot shredded
1/4 cup orange juice
1 Tbsp fresh ginger, minced
1 Tbsp miso paste
1/2 Tbsp sesame oil
1 tsp mirin
1. Preheat oven to 425°F. Cut Japanese sweet potatoes into 8 wedges. Place on baking sheet and toss in 2 tsp olive oil and sprinkle with salt. Place into oven and set timer for 10 minutes.
2. Place fishless filets on a separate parchment paper lined baking sheet. Sprinkle with half the togarashi spice. When the oven timer rings, place filets in the oven for 12 minutes.
3. While the fish and sweet potatoes are baking, mix together 3 Tbsp miso paste, 2 Tbsp mirin and 1 Tbsp sesame oil. Stir well to dissolve the miso paste. Set aside.
4. Prepare coleslaw dressing by wisking together orange juice, fresh ginger, 1 Tbsp miso paste, 1/2 Tbsp sesame oil and 1 tsp mirin. Wisk until miso paste dissolved then toss with cabbage and carrot.
5. Turn both the sweet potatoes and the fishless filets over. Sprinkle remaining togarashi spice onto fish. Return sweet potatoes & filets to oven and continue to bake another 10 - 12 minutes.
6. Transfer sweet potatoes to a bowl. Toss with miso, mirin, sesame oil mixture and sliced scallions.
7. Serve Togarashi Filets over the Asian coleslaw and Japanese sweet potatoes on the side. Sprinkle with sesame seeds if desired.