The term of ‘Yakiniku’ commonly refers to the Japanese style BBQ that is often enjoyed at dinner table. The main ingredient is meat. How can it be Vegan? Well, the Yakiniku Sauce is animal-product-free and it is so versatile. It’s a great sauce for the stir-fry. Today I used fillet type Dry Soy Meat, which is available from most Asian grocery stores. It is a good meat alternative.
80g Dry Soy Meat *Fillet type
1 tablespoon Oil
1/2 to 1 Carrot
1/2 to 1 Capsicum
3 to 4 Cabbage Leaves
3 to 4 tablespoons Yakiniku Sauce *OR use the sauce below
4 servings Freshly Cooked Rice
1/2 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/2 tablespoon Sesame Oil
1 small piece Ginger *grated
1 clove Garlic *grated
1/2 tablespoon Toasted Sesame Seeds *ground
1 teaspoon grated Garlic
1 teaspoon grated Ginger
3 tablespoons Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar
Toban Djan (Chilli Bean Sauce) OR Chilli Flakes as required
- Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and gently squeeze to remove excess water.
- Combine the Marinade ingredients in a mixing bowl, add the softened Soy Meat and mix well, and set aside for ten minutes.
- Heat Oil in a large frying pan or wok, cook Onion and Carrot for a few minutes, add Soy Meat, then add Capsicum and Cabbage, and stir-fry.
- When the vegetables are cooked. Add Yakiniku Sauce and mix well.
- Half fill a bowl with freshly cooked rice and cover it with the mixture.