Yakitori-style vegetarian wraps

Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing 15 of 19 Poke eggplant and chicken wrap

Kikkoman Sauces 18

Category 19

Ingredient 18

Videos 0

World Cuisines 3

Specials 582

Organic Soy Sauce Main courses Vegetables Vegetarian kitchen Snacks Burger & Wraps Spring Summer Autumn Winter

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 1682 kJ / 402 kcal

Fat: 20.6 g

Protein: 14.13 g

Carbohydrates: 40.53 g

Filling:

3 tbsp. oil
1 red pepper, with the core removed and chopped
1 green pepper, with the core removed and chopped
200 g mushrooms, chopped into thin slices
1 leek, chopped
Mixed salad

Marinade:

2-4 tbsp. Kikkoman Organic Naturally Brewed Soy Sauce
3 tbsp. white wine
1 tbsp. liquid honey

Wraps:

2 large eggs
125 ml flour
250 ml milk
3 tbsp. Kikkoman Organic Naturally Brewed Soy Sauce
Small amount of oil for frying

Preparation

Whisk the egg, flour and milk into a smooth pancake batter that flows easily. The batter may be seasoned with soy sauce. Fry the wraps in the same way as you would pancakes and set aside.

Mix the marinade of soy sauce, white wine and honey.

Heat 2 tbsp. oil in a wok or a large frying pan and stir-fry the red and green peppers for 2-3 minutes at a high heat. Add the mushroom and leek and fry for another five minutes. Remove the pan from the heat and add the marinade, stir thoroughly and fry for 2-3 minutes on a low heat until the sauce has cooked in a little.

Serve the wraps with a little salad and vegetable filling and enjoy while hot.

Used products in this recipe

organic

Organic Soy Sauce

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Recipe-ID: 113