Vegan Oyakodon (Chicken and Egg Rice Bowl)
User Reviews
5.0
9 reviews
Excellent
Vegan Oyakodon (Chicken and Egg Rice Bowl)
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This is a savoury and comforting bowl that has it all! Some veggies, some rice, some protein and of course, a savoury and light sauce. It's the perfect weeknight meal.
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Ingredients
- 75 g dried soy curls hydrated with hot water and some 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 optional
- 1 cup vegan liquid egg I used JUST egg liquid
For the sauce
- 1/2 cup water
- 1 packet of vegan dashi stock or 1 tbsp vegan mushroom broth granules/powder
- 2 tbsp soy sauce I used a soy sauce specifically for soup
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
To serve
- 2 prigs green onions finely diced
- 1 cup dry rice prepared in a rice cooker according to manufacturer's instructions
Instructions
- In a large mixing bowl, rehydrate the dried soy curls with enough hot water to cover and then add 1 tbsp of broth seasoning to impart extra flavour. Let rehydrate for about 10 minutes to soften before draining and squeezing out the excess water.
- In a large pan over medium heat, saute the cabbage and onion with some vegetable oil until tender (about 5 minutes)
- Add the rehydrated soy curls to the pan, and stir fry to heat them through.
- Pour the liquid vegan egg mixture and black pepper over everything and quickly stir to coat everything. Then let sit to cook so it makes a rough omelette, flipping in sections once browned and cooked through.
For the sauce
- Combine water, dashi stock, soy sauce, mirin, sake and sugar and mix well
- Once the eggy mixture in the pan has cooked through, add the sauce to heat through and then turn off the heat.
To serve
- Garnish with green onions, then serve over steamed white rice!
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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