Vegan oyakodon is a plant-based rendition of the Japanese rooster and egg rice bowl. It’s comforting and savoury and so easy to make!
Oyakodon is a kind of Japanese donburi that interprets to “mom and youngster”–referring to the rooster and egg used on this dish. I discover this type of morbid, however I suppose that’s why I’m vegan within the first place. Clearly I’m utilizing plant-based variations of rooster and egg. I’m additionally modifying the cooking approach to regulate to these explicit components.
Vegan Options for Oyakodon
There are three main elements you have to change for vegan oyakodon:
Hen: I exploit Butler’s Soy Curls as an alternative of rooster. I at all times have some saved within the freezer (I purchase them in bulk from Coven Market, and retailer within the fridge). All you could do is rehydrate in some scorching water and inventory powder. The inventory powder is optionally available however I discover it higher infuses some flavour.
Eggs: For this I exploit JUST Egg liquid, which scrambles fairly properly. In conventional oyakodon, the egg is barely partially cooked so it’s slightly jiggly. Whereas I think about this makes for a really delicate and fluffy dish, we will’t do this with vegan egg scramble. So I regulate the cooking methodology to cook dinner the vegan egg first, then add the dashi broth afterwards.
I haven’t examined this recipe utilizing some other vegan egg replacer, so please don’t substitute and count on the identical outcomes. Many egg replacements use chickpea flour and that may be actually mushy and absorbent. It could additionally yield a potato-y/grainy texture. If you’ll find it, please use JUST Egg.
A substitute for JUST Egg is silken tofu, because it has an identical jiggly mouthfeel the unique egg would have. It merely wouldn’t bind the dish elements collectively like egg would.
Dashi: There are numerous vegan-friendly dashi packets however I solely have been capable of finding them at one explicit Korean market in Mississauga (PAT mart on Dundas). Every packet incorporates about 1 tbsp of dashi inventory powder, and the flavours are both mushroom or kelp based mostly. In case you can’t discover vegan dashi packets, be at liberty to substitute 1 tbsp mushroom broth powder (one model is pictured beneath).
Recipe Notes:
Historically oyakodon doesn’t have any cabbage. For this model of vegan oyakodon, I’ve added cabbage. I discover the feel is simply too dense and agency with out it. Since rooster eggs could be partially cooked, it yields a softer texture within the closing dish. For the vegan egg, we should cook dinner it totally. This yields a firmer well-done scramble texture, so I like to interrupt this up utilizing Taiwanese flat cabbage.
I exploit soup soy sauce (by Sempio model). From what I can inform, soup soy sauce tends to be a bit saltier and has a lighter color. This manner it doesn’t have an effect on the color of the dashi broth as a lot. Be happy to make use of no matter soy sauce you might have. Add extra soy sauce if you need it saltier.
Vegan Oyakodon (Hen and Egg Rice Bowl)
This can be a savoury and comforting bowl that has all of it! Some veggies, some rice, some protein and naturally, a savoury and light-weight sauce. It is the right weeknight meal.
Servings: 4
Elements
- 75 g dried soy curls hydrated with scorching water and a few broth seasoning (about half a bag)
- 1 tbsp mushroom broth powder
- 1 tbsp vegetable oil
- 2 cups cabbage sliced (I used Taiwanese flat cabbage)
- 1 small onion or 2 shallots sliced
- 1/2 tsp black pepper optionally available
- 1 cup vegan liquid egg I used JUST egg liquid
For the sauce
- 1/2 cup water
- 1 packet of vegan dashi inventory or 1 tbsp vegan mushroom broth granules/powder
- 2 tbsp soy sauce I used a soy sauce particularly for soup
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
To serve
- 2 sprigs inexperienced onions finely diced
- 1 cup dry rice ready in a rice cooker in line with producer’s directions
Directions
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In a big mixing bowl, rehydrate the dried soy curls with sufficient scorching water to cowl after which add 1 tbsp of broth seasoning to impart additional flavour. Let rehydrate for about 10 minutes to melt earlier than draining and squeezing out the surplus water.
75 g dried soy curls, 1 tbsp mushroom broth powder
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In a big pan over medium warmth, saute the cabbage and onion with some vegetable oil till tender (about 5 minutes)
1 tbsp vegetable oil, 2 cups cabbage, 1 small onion or 2 shallots
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Add the rehydrated soy curls to the pan, and stir fry to warmth them by.
75 g dried soy curls
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Pour the liquid vegan egg combination and black pepper over every little thing and rapidly stir to coat every little thing. Then let sit to cook dinner so it makes a tough omelette, flipping in sections as soon as browned and cooked by.
1/2 tsp black pepper, 1 cup vegan liquid egg
For the sauce
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Mix water, dashi inventory, soy sauce, mirin, sake and sugar and blend effectively
1/2 cup water, 1 packet of vegan dashi inventory, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar
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As soon as the eggy combination within the pan has cooked by, add the sauce to warmth by after which flip off the warmth.
To serve
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Garnish with inexperienced onions, then serve over steamed white rice!
2 sprigs inexperienced onions, 1 cup dry rice
