Kippered Soy Curls
Cold-smoked soy curls in a savory sea-inspired broth, pressed into flaky, kipper-style pieces.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
Herring Inspired Broth:
1
Kombu piece
1 Pinch
dulse (optional)
1 1/4 cups
water
1/2 tsp
Vegemite
1/4 cup
low sodium tamari (or 2 tbsp Bragg's liquid aminos)
1/4 tsp
black pepper
1/4 tsp
sea salt
Kipper 'Meat':
4
ounces soy curls
4 tbsp
oat flour (or other binder, such as rice flour, corn flour, cornstarch, etc.)
2
sheets rice paper, shattered
- Combine kombu, dulse, water, Vegemite, tamari (or liquid aminos), black pepper, and sea salt in a saucepan. Bring to a simmer to create the broth.
- Add soy curls to the broth and gently simmer/soak until hydrated.
- Remove soy curls and shred.
- Mix shredded curls with shattered rice paper, then mix in oat flour.
- Pound / press into flat shapes.
- Grill over low heat (~200°F) 10-20 minutes to gelatinize/set binder.
- Cold smoke for about 2 hours using maple wood.
Makes 1 batch
Kitchen & Pantry Picks
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Notes from Craig
Shaping firmly helps create a cohesive texture before smoking.
Allow shaped kippers to sit in the open air before forming to create a pellicle (tacky outer layer) for best adhesion.
Maple wood lends a traditional kipper-style sweetness.