My vegan gyudon recipe is a no compromise rendering of the enduring savory,candy and umami Japanese beef bowl. Suppose you may 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 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 buddies simply to get their legendary beef bowl. After an evening out,there was often a wordless settlement amongst us all that nothing may very well be higher (on this 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 brilliant pink/purple pickled ginger. However since Ben and I don’t eat meat anymore,I’ve been lacking it lots.
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 preciselylike a correct Japanese beef bowl. In relation to sure meals,‘shut sufficient’ simply received’t reduce it. I really feel the identical means about my Korean vegan bulgogirecipe,btw. After I bought the seasoning good,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 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 primarily based. Other than the protein,all the things else is straight-up Japanese gyudon.
Elements
Scroll to the underside of this web page for the complete recipe steps and measurements.
- Soy Curls orSoy 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 properly! These are the soy strips I usedto make vegan gyudon.
- Onion:Finely sliced into half-moons.
- Oil:Use a impartial cooking oil. I favor 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 a complete. 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 favor utilizing a sake I like consuming 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 with out a completely steamed bowl of fluffy brief grain Japanese rice.
- Pickled Ginger:That is known as beni shogain Japanese. It’s the pickled purple gingerthat’s generally served on prime of guydon. I like the candy,tart taste.
Professional Tip
Because the beef utilized in gyudon is shaved razor skinny,the soy strips must be skinny as properly. 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 so that they resemble the thinly sliced ribeye in gyudon.
If that sounds advanced,simply consider slicing a rooster breast lengthwise so you’ve got two equal (however thinner) cutlets.
The 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. Observe the timing directions on the bundle for greatest 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 mirinand 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 possibly can sprinkle ichimi togarashi(floor Japanese dried chili peppers) on prime of gyudon. It brings just a little 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 incorporates wheat is the soy sauce. You possibly can swap that out for liquid aminos or tamarias 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 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 prime reheated gyudon with freshly chopped scallions and pickled ginger earlier than serving.
Leftover soy curls could 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 price meal with pickles,soup,sides and a drink. And,regardless that most donburi (Japanese rice bowls)are pretty composed meals,they’re generally served with small aspect dishes alongside the principle attraction. Listed below are a few of my favorites:
Ceaselessly Requested Questions
They in all probability simply want to take a seat 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 had been completely fantastic. If they’re nonetheless onerous regardless of how lengthy they spend rehydrating,examine the sell-by-date. In the event that they’re expired,you might must order new soy curls.
Beni shoga isn’t for everybody. My husband isn’t a giant 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.
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Vegan Gyudon
Prep Time:quarter-hour
Prepare dinner Time:20 minutes
Whole Time:35 minutes
Yield:2servings 1x
Class:Primary
Technique:Skillet
Delicacies:Japanese
Weight-reduction plan:Vegan
Description
My vegan gyudon tastes EXACTLY like a conventional Japanese beef bowl. Use soy curls as a substitute of meat. The most effective Japanese consolation meals!
Elements
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 (observe particular rehydrating directions within the bundle). The soy curls must be delicate. Drain the soy curls and switch them to a chopping board. Thinly slice the soy curls so that they appear 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 just a little.
- 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 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.
Diet
- 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
