Japanese Umami Jackfruit Burger with The Happy Pear – Vegan, Organic & Sugar-Free

“We made an amazing shredded jackfruit “pulled pork” burger with a mushroom and tofu-based sauce. It’s such an explosion of Asian flavours.” All the best, Dave & Steve. Lisa Dawson from Clearspring visited The Happy Pear in Ireland earlier this…

Japanese Umami Jackfruit Burger with The Happy Pear - Vegan, Organic & Sugar-Free

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“We made an amazing shredded jackfruit “pulled pork” burger with a mushroom and tofu-based sauce. It’s such an explosion of Asian flavours.” All the best, Dave & Steve.

Lisa Dawson from Clearspring visited The Happy Pear in Ireland earlier this year to enjoy their early morning SwimRise and to cook with them at Pearville kitchen. There they created this Umami rich burger. We hope you enjoy this recipe as much as we did making it.

Full Recipe:
https://www.clearspring.co.uk/blogs/recipes/japanese-umami-jackfruit-burger-with-the-happy-pear

or

Below:

Serves 2-3
Cooking time – 20

Ingredients

Jackfruit:

1 Jar Clearspring Organic Young Jackfruit Chunks
1 Tbsp Clearspring Organic Japanese Brown Rice Miso Paste – Unpasteurised
2 tbsp Clearspring Organic Japanese Yaemon Tamari Soya Sauce – Double Strength
2 tbsp Maple syrup
1 tbsp Clearspring Organic Sesame Oil

Tofu sauce:

1 pack Clearspring Organic Japanese Tofu – Silken & Smooth
1 tbsp Clearspring Organic Sesame Oil
4-5 piece of Clearspring Organic Japanese Shiitake Mushrooms – Dried – rehydrate in warm water
2 tbsp Clearspring Organic Extra Rich Coconut Cream

Filling:

slices of Cucumber
2-3 piece of Clearspring Organic Japanese Sushi Ginger
1 pack Clearspring Organic Seaveg Crispies – Original

Method

Open the Jar Jackfruit and drain the brine, use your hands and pull the Jackfruit into small pieces. In a large frying pan on medium heat add 1 tbsp sesame oil then the pulled jackfruit, stir and for a couple of minutes. In a bowl, add 2 tbsp Yaemon Tamari, 1 tbsp Brown Rice Miso and 2 tbsp Maple Syrup and mix together. Pour the sauce on to the jackfruit and cook for a further 3min or until the water from the jackfruit has evaporated. Transfer to a bowl. (Save the pan for later)

Chop the rehydrate shiitake mushroom into thin slices. In a separate pan on medium heat, add 1 tbsp sesame oil then the chopped shiitake mushrooms and cook for a few minutes. Open and drain the water from the Tofu pack and with your hands, crumble it into the pan and stir. Add 2 tbsp coconut cream (the solid fat part) and season with 2 tbsp Yaemon Tamari. Take off the heat and place the sauce into the blender until smooth. Pour the sauce into a bowl and let it cool.

Now lets assemble the burger!

Toast the bun for a few minutes in the pan which you cooked the jackfruits.
Spread the creamy sauce on the base of the bun top with a layer of Seaveg Crispies. Use your hands and place a generous amount of the jackfruits then a layer of pickled ginger, cucumber. Spread some more of the tofu sauce on the top bun and your ready to go
Enjoy this Mouthgasmic Umami burger!

Recipe made in collaborations with The Happy Pear in Ireland.

Website: https://thehappypear.ie https://www.clearspring.co.uk

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