Vegan gyudon

Vegan gyudon

Tags

Rice
Japanese

Cook

Ingredients

  • Kombu,
  • 8 dried shiitake mushrooms
  • 1 tbsp mushroom seasoning
  • 1 cup water
  • 2 tbsp sake
  • 2 tbsp sugar
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 large onion, thinly sliced
  • 2 cups soy curls
  • 1 tbsp grated ginger
  • Pickled red ginger
  • Spring onions

Steps

  1. Clean and cook the rice.
  2. Heat water along with kombu, dried shiitake mushrooms, and mushroom seasoning in a small saucepan.
  3. Bring to a boil then turn the heat off and sit for 10 minutes.
  4. Drain the dashi into a bowl and discard the rest. Return the dashi back to the pot.
  5. To the pot, mix in the sake, sugar, soy sauce and mirin.
  6. Heat the pot on medium heat, and add in the thinly sliced onions. Boil the onions in the dashi mixture until they get soft.
  7. Add in the soy curls, and mix it in. Make sure they are mixed well into the dashi to rehydrate it.
  8. Cook for about 5 minutes, while stirring every now and then.
  9. Mix in the ginger and continue to cook for about 3-5 minutes. Turn off the heat.