Here's how to make vegan consomme (onion koji), one of the essential seasonings for vegan, vegetarian and plant-based cooking.
With just onion koji, you can season all sorts of dishes, like soups, Japanese curries, and pastas! Say goodbye to consomme cubes, veggie bouillon, and vegetable broth!
This vegan consomme is made with just a few simple ingredients: fresh rice koji, onions, and salt.
Taste a small portion and you'll be amazed! It's got a surprisingly umami and sweet aroma that'll hit your palate. Yep, it's consommé! It's an incredible seasoning that'll blow your mind.
As we all know, options for vegan seasonings are pretty limited, but if you have shio koji, soy sauce koji, and consommé onion koji, you're good to go. You'll be able to season food in so many more ways than before!
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🧅Ingredients
- Fresh Onions: Grate the onion in a food processor (if you've got one!), or use a grater to grate it before using.
- Natural Salt: Instead of refined salt that has had potassium, calcium, and magnesium extracted, I suggest natural salt that has a high mineral content.
- Fresh Rice Koji: This recipe requires fresh rice koji. You may be able to get it if you have a miso factory nearby, such as AEDAN Fermented Foods. If you live in Japan, you can get it on Amazon or at any supermarket in your neighborhood.
How to pick the right onions for vegan consomme onion Koji
When it comes to making vegan consommé onion Koji, you've got to choose the right onions. Look for ones that aren't too strong-smelling and won't tear when you cut them. Look for onions that are soft with space between the layers, like fresh onions. If you can find fresh onions where you are, I'd suggest giving this recipe a go with those first.
For exact amounts, please check the recipe card👇
🥣STEP-BY-STEP GUIDE
1. Prepare the ingredients
First, put the grated onion, salt, and fresh rice koji in a bowl.
2. Mix
Mix it well using a spatula.
3. Put into a storage jar
Lastly, put the mixture into a clean glass food storage container or jar, close the lid lightly, and store in a place out of direct sunlight. It'll be ready in about a week in summer and two weeks in winter. If the color starts to change during the process, mix with a clean spoon each time.
4. Maturing
You'll know it's ready when the overall color turns a beautiful pink-beige and the koji can be easily crushed with a finger. Just close the lid tightly and store it in the refrigerator.
👀Tips:
If the color changes while you're making it, don't worry. That's just koji maturing, so keep an eye on it. But if you notice any strange smells or mold, you'll need to toss the mixture and start over.
🥄Tools
- Grater OR food processor OR hand blender
- Bowl
- Spatula
- Spoon
- Glass food storage container
🫙Storage instructions
Store in a clean, airtight container in the refrigerator; best used within about 3 months.
🧑🏼🍳Note when using
When you use Vegan Consomme Onion Koji, be sure to stir well from the bottom every time. It is important to remember to mix well, especially at the bottom where the saltiness tends to settle. And be sure to use a clean spoon.
💭Questions
Vegan bolognese, Vegan cream pasta, Vegan tuna mayo, Vegan béchamel sauce, and so on. It can be used as a substitute for consommé in many dishes.
Just make sure the lid isn't on too tight. Koji is breathing during maturation. You can try loosely covering it with plastic wrap.
I haven't tried making it with dried koji yet. I'll upload the method as soon as I try it out.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
👨🏻🍳Recipes with Consomme Onion Koji
VEGAN🧅CONSOMME ONION KOJI
Equipment
- Grater OR Food processor OR Hand blender
- Bowl
- Spatula
- Spoon
- Glass container or Jar
Ingredients
- 300 g Fresh Onion
- 100 g Fresh Rice Koji
- 35 g Natural Salt
Instructions
- Grate the onion. You can use a food processor or hand blender.300 g Fresh Onion
- Place 1 in a bowl with the koji and salt and mix well.100 g Fresh Rice Koji35 g Natural Salt
- Transfer to a storage container. Close the lid or cover loosely with plastic wrap. Store in a place that is not in the sun, and let it sit there to mature.
- Stir from the bottom with a spoon when the onions begin to color.
- When the color changes to pink-beige and you can crush the koji rice with your fingers, it's a sign that it's ready. It takes about one week in summer and two weeks in winter to be done.
- Close the lid tightly and store it in the refrigerator.
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them on Instagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Ellie says
It was perfect for making Japanese curry, thank you!