Vegan oyakodon

Vegan oyakodon

Tags

Japanese

Cook

Ingredients

  • ½ cup dashi
  • 1½ Tbsp mirin
  • 1½ Tbsp sake
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 onions, thinly sliced
  • 1 packet vegan chicken
  • 3 scallions, thinly sliced
  • 3 oggs
  • 1 tsp pepper
  • ½ tsp salt
  • 2 cups cooked white rice
  • Shichimi

Steps

  1. Beat eggs in a bowl along with pepper and salt.
  2. Combine dashi, mirin, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat.
  3. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes.
  4. Add chicken and cook, stirring occasionally, until broth has reduced by about half.
  5. Stir in half of scallions, then season broth to taste with more soy sauce or sugar as desired.
  6. Reduce heat to a bare simmer.
  7. Pour oggs into skillet in a steady stream, try to distribute evenly
  8. Cover and cook until oggs are cooked to desired done-ness.