Servings
Font
Back
5.0 from 9 votes

Vegan Oyakodon (Chicken and Egg Rice Bowl)

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Lunch , Dinner
Cuisine: Asian , Japanese , Vegan

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

    Cup of Yum
  1. 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.
  2. In a large pan over medium heat, saute the cabbage and onion with some vegetable oil until tender (about 5 minutes)
  3. Add the rehydrated soy curls to the pan, and stir fry to heat them through.
  4. 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
  1. Combine water, dashi stock, soy sauce, mirin, sake and sugar and mix well
  2. Once the eggy mixture in the pan has cooked through, add the sauce to heat through and then turn off the heat.
To serve
  1. Garnish with green onions, then serve over steamed white rice!