My vegan gyudon recipe is a no compromise rendering of the long-lasting savory, candy and umami Japanese beef bowl. Assume you’ll be able to inform the distinction between this plant based mostly model and the gyudon served as late-night consolation meals throughout Japan? Get your knives out and take a look at it! Simply 35 minutes to make from begin to end.
I used to stumble into Yoshinoya in Roppongi at 3am with mates simply to get their legendary beef bowl. After an evening out, there was often a wordless settlement amongst us all that nothing could possibly be higher (on the planet) than gyudon: thinly shaved beef and onions simmered in a savory, candy, umami loaded sauce – served on prime of a bowl of steamed Japanese rice. I used to be a sucker for the beni shoga – that vibrant pink/purple pickled ginger. However since Ben and I don’t eat meat anymore, I’ve been lacking it rather a lot.
So once I got down to make vegan gyudon, I did it with a promise: I vowed to not publish this recipe if it didn’t style precisely like a correct Japanese beef bowl. Relating to sure meals, ‘shut sufficient’ simply received’t reduce it. I really feel the identical manner about my Korean vegan bulgogi recipe, btw. After I bought the seasoning excellent, I took a chew and was immediately transported to these carefree nights out with mates.
How I Made it Vegan
I’m utilizing soy curls as a substitute of the thinly sliced beef ribeye generally utilized in gyudon. Then I simmer with onions in soy sauce, sake and mirin. What’s nice about this recipe is that I didn’t need to make a ton of insane substitutions for the remainder of the elements simply to make it plant based mostly. Other than the protein, every little thing else is straight-up Japanese gyudon.
Components
Scroll to the underside of this web page for the total recipe steps and measurements.
- Soy Curls or Soy Strips: That is soy protein. As soon as rehydrated, it has a delicate, chewy texture and look similar to rooster. Don’t fear, it’s an ideal stand-in for beef as effectively! These are the soy strips I used to make vegan gyudon.
- Onion: Finely sliced into half-moons.
- Oil: Use a impartial cooking oil. I want grapeseed oil. Vegetable oil works too.
- Broth: Whereas vegetable broth is okay, I like to make use of mushroom broth for gyudon. It brings a bit extra umami to the dish as an entire. However I additionally experimented making it with vegan dashi (kombu dashi) – which was additionally wonderful.
- Soy Sauce, Sugar, Mirin and Sake: This important Japanese mixture makes up my savory, candy and sharp gyudon sauce. And whereas it’s similar to teriyaki sauce, I discover that mixing it with the mushroom broth mellows the sweetness and brings out extra umami notes. I want utilizing a sake I like consuming on it’s personal – however you can even use cooking sake, which has added salt.
- Inexperienced Onions: I finely chop these as a garnish.
- Japanese Rice: No beef bowl is full and not using a completely steamed bowl of fluffy brief grain Japanese rice.
- Pickled Ginger: That is referred to as beni shoga in Japanese. It’s the pickled purple ginger that’s generally served on prime of guydon. I really like the candy, tart taste.
Professional Tip
Because the beef utilized in gyudon is shaved razor skinny, the soy strips needs to be skinny as effectively. After rehydrating and draining your soy strips, take a look. Are they plump? In that case, I slice the items horizontally with a knife in order that they resemble the thinly sliced ribeye in gyudon.
If that sounds complicated, simply consider slicing a rooster breast lengthwise so you might have two equal (however thinner) cutlets.
The right way to Make Vegan Gyudon
- Rehydrate and slice the soy curls. You need them to be delicate. This often takes me about 10 minutes in a bowl of heat water. Comply with the timing directions on the package deal for greatest outcomes. If the rehydrated items look thick, slice them in half horizontally.
- Cook dinner the onions and soy meat. Get a deep skillet going over medium excessive warmth. As soon as scorching, add the oil and sliced onions. Cook dinner for 3 minutes, or till the onions have softened a bit. Then add the soy curls and cook dinner for a further 5 minutes.
- Add the sauce and simmer. Add the broth, soy sauce, sugar, sake and mirin and convey the combination to a boil. As soon as boiling, flip the warmth to low, cowl with a lid and simmer for 10 minutes.
- Garnish and serve. Serve vegan gyudon over a a bowl of steamed rice. Garnish with inexperienced onions and pickled ginger.
Recipe Variations
- Spice it up. You’ll be able to sprinkle ichimi togarashi (floor Japanese dried chili peppers) on prime of gyudon. It brings somewhat tingle, however isn’t overtly fiery. An alternative choice I really like is shichimi togarashi, which incorporates the dried chilis, but in addition has issues like dried orange peel, ginger and sesame within the combine.
- Make it gluten free. The one ingredient that positively accommodates wheat is the soy sauce. You’ll be able to swap that out for liquid aminos or tamari as a substitute. As all the time, it’s a good suggestion to learn the label on any retailer purchased soup inventory, sake and mirin. Whereas they shouldn’t include wheat, some mass produced variations do.
Storage
Retailer leftovers within the fridge (lined) for as much as 3 days.
- I’m all the time positive to retailer the rice and gyudon in separate containers – so the sauce doesn’t waterlog my leftover rice.
- Reheat leftovers within the microwave. I prefer to prime reheated gyudon with freshly chopped scallions and pickled ginger earlier than serving.
Leftover soy curls may be frozen for as much as 2 months.
What to Serve With Gyudon
What I really like most about consuming out in Japan is the teishoku – or meal set. Consider it as a worth meal with pickles, soup, sides and a drink. And, despite the fact that most donburi (Japanese rice bowls) are pretty composed meals, they’re generally served with small aspect dishes alongside the primary attraction. Listed here are a few of my favorites:
Regularly Requested Questions
They in all probability simply want to sit down in heat water longer to melt extra. This occurred to me once I used them the primary time making plant based mostly bulgogi. After I doubled up on the rehydrating time, they had been completely advantageous. If they’re nonetheless arduous regardless of how lengthy they spend rehydrating, test the sell-by-date. In the event that they’re expired, you could have to order new soy curls.
Beni shoga isn’t for everybody. My husband isn’t an enormous fan both. However he loves contemporary ginger. So once I make gyudon for dinner, I garnish the rice bowls with pickled ginger for myself – and reduce skinny strips of contemporary ginger for him.
Subscribe to my publication and obtain the newest recipes and weekly favorites straight to your inbox. Be part of me on Pinterest, Fb, and Instagram for extra cooking suggestions and adventures!
Did you want this recipe? Are there adjustments you made that you just want to share? Share your suggestions and suggestions within the feedback part under!
Vegan Gyudon
Prep Time: quarter-hour
Cook dinner Time: 20 minutes
Complete Time: 35 minutes
Yield: 2 servings 1x
Class: Major
Technique: Skillet
Delicacies: Japanese
Weight-reduction plan: Vegan
Description
My vegan gyudon tastes EXACTLY like a standard Japanese beef bowl. Use soy curls as a substitute of meat. The perfect Japanese consolation meals!
Components
Items
Scale
Directions
- Rehydrate, drain and slice the soy curls. Place the soy curls in a bowl with heat water and let sit for 10 minutes (comply with particular rehydrating directions within the package deal). The soy curls needs to be delicate. Drain the soy curls and switch them to a chopping board. Thinly slice the soy curls in order that they appear to be thinly sliced meat.
- Cook dinner the onions. In a deep skillet over medium excessive warmth, add the oil. When the oil is scorching, add the onion and cook dinner for 3 minutes, till the slices have softened somewhat.
- Cook dinner the soy meat. Add the soy meat, stir, and cook dinner for a further 5 minutes.
- Add sauce and boil. Add the broth, sugar, soy sauce, mirin, and sake, and convey the combination to a boil.
- Decrease warmth and simmer. Flip the warmth to low. Shut with a lid and simmer for 10 minutes, or till the onions are delicate.
- Garnish and serve. Flip the warmth off and serve the gyudon over rice. Garnish with inexperienced onions. Serve with beni shoga (pickled ginger).
Notes
Retailer leftovers (lined) within the fridge for as much as 3 days.
Vitamin
- Serving Dimension: 1 serving
- Energy: 563
- Sugar: 32g
- Sodium: 1365mg
- Fats: 9.6g
- Saturated Fats: 5.7g
- Unsaturated Fats: 0.3g
- Trans Fats: 0g
- Carbohydrates: 98.9g
- Fiber: 6.9g
- Protein: 19.7g
- Ldl cholesterol: 0mg
Different Vegan Japanese Recipes I Love
