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Vegan Gyudon Recipe

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3.8 from 40 reviews

This Vegan Gyudon offers a plant-based twist on the classic Japanese beef bowl, featuring tender soy curls simmered in a savory, slightly sweet broth with onions and served over steamed Japanese rice. It’s a comforting, flavorful dish perfect for a quick and satisfying meal.

Ingredients

Main Ingredients

  • 1 cup soy curls
  • 1 large onion, finely sliced into half moons
  • 1 tablespoon vegetable or grapeseed oil
  • 1 ¼ cup mushroom broth or vegan dashi
  • 1 ½ tablespoon granulated sugar
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 1 teaspoon sake
  • 2 green onions, finely chopped
  • 2 cups cooked Japanese rice
  • Beni shoga (red pickled ginger), optional

Instructions

  1. Rehydrate and slice the soy curls: Place the soy curls in a bowl with warm water and let them soak for about 10 minutes until soft according to the package instructions. Drain thoroughly, then transfer to a cutting board and thinly slice the soy curls to resemble thinly sliced meat.
  2. Cook the onions: Heat the oil in a deep skillet over medium-high heat. Once hot, add the finely sliced onions and sauté for 3 minutes until they begin to soften.
  3. Cook the soy curls: Add the sliced soy curls to the skillet with the onions. Stir and cook for an additional 5 minutes, allowing them to brown slightly and absorb flavor.
  4. Add sauce ingredients and bring to a boil: Pour in the mushroom broth or vegan dashi, granulated sugar, soy sauce, mirin, and sake. Stir well and bring the mixture to a rolling boil.
  5. Simmer on low heat: Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 10 minutes until the onions are tender and the flavors meld together.
  6. Garnish and serve: Turn off the heat and spoon the soy curl mixture over the cooked Japanese rice. Garnish with the finely chopped green onions and, if desired, serve with beni shoga (red pickled ginger) on the side.

Notes

  • Make sure to drain the soy curls well after rehydrating to avoid excess liquid in the dish.
  • If you can’t find vegan dashi, mushroom broth is a suitable alternative providing umami flavor.
  • Beni shoga adds a tangy contrast but can be omitted if you prefer.
  • Adjust sweetness and saltiness by varying sugar and soy sauce to taste.
  • Use short-grain Japanese rice for the authentic texture and stickiness.

Find it online: https://recipethrive.com/vegan-gyudon-recipe/