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My vegan gyudon recipe is a no compromise rendering of the enduring savory, candy and umami Japanese beef bowl. Suppose you’ll be able to inform the distinction between this plant primarily based model and the gyudon served as late-night consolation meals throughout Japan? Get your knives out and check out it! Simply 35 minutes to make from begin to end.
I used to stumble into Yoshinoya in Roppongi at 3am with buddies simply to get their legendary beef bowl. After an evening out, there was normally a wordless settlement amongst us all that nothing could possibly be higher (on the earth) than gyudon: thinly shaved beef and onions simmered in a savory, candy, umami loaded sauce – served on high of a bowl of steamed Japanese rice. I used to be a sucker for the beni shoga – that brilliant pink/crimson pickled ginger. However since Ben and I don’t eat meat anymore, I’ve been lacking it loads.
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. On the subject of 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 chunk and was immediately transported to these carefree nights out with buddies.
How I Made it Vegan
I’m utilizing soy curls as an alternative 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 components simply to make it plant primarily based. Other than the protein, every part else is straight-up Japanese gyudon.
Elements
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 smooth, chewy texture and look similar to rooster. Don’t fear, it’s an ideal stand-in for beef as nicely! 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 ok, 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 ingesting on it’s personal – however you may also 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 known as beni shoga in Japanese. It’s the pickled crimson ginger that’s generally served on high of guydon. I like the candy, tart taste.
Knowledgeable Tip
Because the beef utilized in gyudon is shaved razor skinny, the soy strips must be skinny as nicely. After rehydrating and draining your soy strips, take a look. Are they plump? If that’s the 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 could have two equal (however thinner) cutlets.
Tips on how to Make Vegan Gyudon
- Rehydrate and slice the soy curls. You need them to be smooth. This normally takes me about 10 minutes in a bowl of heat water. Comply with the timing directions on the bundle for finest outcomes. If the rehydrated items look thick, slice them in half horizontally.
- Prepare dinner the onions and soy meat. Get a deep skillet going over medium excessive warmth. As soon as sizzling, add the oil and sliced onions. Prepare 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 produce 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 may sprinkle ichimi togarashi (floor Japanese dried chili peppers) on high of gyudon. It brings a bit of tingle, however isn’t overtly fiery. Another choice I like is shichimi togarashi, which incorporates the dried chilis, but additionally 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 may swap that out for liquid aminos or tamari as an alternative. As at all times, 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 (coated) for as much as 3 days.
- I’m at all times certain to retailer the rice and gyudon in separate containers – so the sauce doesn’t waterlog my leftover rice.
- Reheat leftovers within the microwave. I wish to high reheated gyudon with freshly chopped scallions and pickled ginger earlier than serving.
Leftover soy curls might be frozen for as much as 2 months.
What to Serve With Gyudon
What I 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, though 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:
Continuously Requested Questions
They most likely 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 primarily based bulgogi. After I doubled up on the rehydrating time, they have been completely nice. If they’re nonetheless exhausting irrespective of how lengthy they spend rehydrating, verify the sell-by-date. In the event that they’re expired, chances are you’ll must order new soy curls.
Beni shoga isn’t for everybody. My husband isn’t an enormous fan both. However he loves recent ginger. So once I make gyudon for dinner, I garnish the rice bowls with pickled ginger for myself – and reduce skinny strips of recent ginger for him.
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Vegan Gyudon
Prep Time: quarter-hour
Prepare dinner Time: 20 minutes
Complete Time: 35 minutes
Yield: 2 servings 1x
Class: Essential
Methodology: Skillet
Delicacies: Japanese
Eating regimen: Vegan
Description
My vegan gyudon tastes EXACTLY like a conventional Japanese beef bowl. Use soy curls as an alternative of meat. The very best Japanese consolation meals!
Elements
Models
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 bundle). The soy curls must be smooth. Drain the soy curls and switch them to a slicing board. Thinly slice the soy curls in order that they seem like thinly sliced meat.
- Prepare dinner the onions. In a deep skillet over medium excessive warmth, add the oil. When the oil is sizzling, add the onion and cook dinner for 3 minutes, till the slices have softened a bit of.
- Prepare 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 produce 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 smooth.
- 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 (coated) within the fridge for as much as 3 days.
Vitamin
- Serving Measurement: 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
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