Flavor Hunter

The Flavor Hunter: Five “Flexitarian” Ideas
Andrew Hunter, Kikkoman Foodservice and Industrial Corporate Chef

Flexitarian, veggie-forward, plant-centric. Whatever you call it, one thing remains the same: a focus on vegetables and fresh produce. Plant-based foods have moved to the center of the plate and are grabbing more attention among vegetarians and omnivores alike.

In many cases, chefs are reducing the amount of animal proteins they use and are using meat to complement the vegetables or as a flavor accent. We’re seeing that vegetables can stand on their own.

When meat plays a smaller role on the plate, umami needs to come from other sources. Here are five ideas for pairing plant-based foods with Kikkoman sauces and ingredients to build satisfying dining experiences – with or without meat.

1. Parsnips
   Small parsnips are a nice stand-in for octopus when peeled, rubbed with Kikkoman Sesame Oil and roasted or grilled to the point of caramelization. They’re long, leggy vegetables and they’re pliable when roasted. Bigger roots can be served whole. It’s almost like a loin; you need a fork and knife to eat it, which is important to a vegetable entrée, and the center core can be left a little al dente.


2. Avocados
   Cut an avocado in half, remove the pit, brush with Kikkoman Sesame Oil and put on the grill to make an avocado a totally different animal. A wood-fired grill brings out even more flavor. Drizzle with vermouth and Ponzu Citrus Seasoned Dressing & Sauce, sprinkle with togarashi and bonito flakes, and you’ll have the warm, creamy, smoky flesh balanced with bright, sweet-tart notes. Use two halves as an entrée, serve one half with fish or use slices in veggie sandwiches.


3. Squash
   Winter squash varieties are versatile, hearty and satisfying. I like to roast the flesh, put it through a meat grinder and use it as a dumpling filler. It doesn’t even need protein for binding. You can add garlic, soy sauce, onion, lemon grass, coconut milk and pea shoots or spinach for vegan dumpling soups or potstickers.


4. Eggplants
   Eggplants have a meaty texture, especially when roasted or grilled whole or in thick slices. Eggplant and mirin are good friends, flavor-wise, and the fermented notes of Kikkoman Kotteri or Salted Mirin complement the roasted eggplant flesh. Try topping the slices with Italian giardiniera for a sandwich or chopping the flesh for an entrée salad.


5. Mushrooms
   Mushrooms are high in the amino acids found in animal proteins and their texture is also very meaty. Roast them with olive oil, salt and pepper to bring on caramelization. I like to poach and vacuum seal whole portabellas in a marinade of Kikkoman Soy Sauce, Kotteri Mirin and sesame oil. Portabellas really soak up the flavor. I use whole portabella caps like fillets, or chop them and combine them with meat to reduce animal protein in recipes.