32min 4 ppl
Vegan Gyudon
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 5 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 9g
Carbs 70g
Fats 8g
About this dish
Thick strips of king oyster mushroom simmered in a sweet, kombu-laced soy sauce until deeply savoury, then ladled over hot rice with pickled ginger. A plant-based take on Japan's original fast food.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into thick strips to mimic beef400 g
- Onionthinly sliced1
- Spring onionssliced1
Tins & Jars
- Kombu dashi300 ml
- Pickled ginger20 g
Dried Goods
- Short-grain rice300 g
- Caster sugar20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
Utensils
- Large frying pan
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the kombu dashi, soy sauce, mirin, sake and caster sugar in a large frying pan and bring to a simmer.
Approx. 4 minutes
3
Add the sliced onion and simmer for 5 minutes until softened.
Approx. 5 minutes
4
Add the king oyster mushroom strips and simmer for 4 minutes, stirring occasionally, until deeply infused and tender.
Approx. 4 minutes
5
Divide the rice between bowls, spoon over the mushroom, onion and sauce, and top with pickled ginger and sliced spring onion.
Approx. 4 minutes
