• 1 lb. of tempeh, cut in 1″ pieces

  • 1 package of baby portobello mushrooms

  • 1 cup of jinenjo, diced large chunks

  • Small onion, diced

  • Tamari soy sauce

  • Coconut oil, for frying

  • 1 Tbsp kudzu
Tempeh with Jinenjo


In a skillet, put 3 Tbsps coconut oil, when it is very hot, fry the tempeh. Continuously turn the tempeh until slightly golden.

In a separate skillet sautè the onions, then add the mushrooms and golden tempeh. Add some water. Cover with a lid and simmer for 20 minutes. Keep an eye on it and stir periodically. Then add the jinenjo chunks, mix them in. Add a little more water if it’s too dry. Add a Tbsp of the Tamari soy sauce. Cook another 5 minutes.

Melt the kudzu in 2 Tbsps of water, and pour it into the tempeh, stirring constantly until creamy.


Jinenjo and Shiitake Mushrooms
As an alternative to Portobello you can use Shiitake Mushrooms

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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