A very popular Japanese rice bowl dish ‘Oyako’ Don is made with Chicken and Egg. This is a vegetarian version of ‘Oyako’ Don and I used the mince type Soy Meat today. There is another vegetarian version which is made with Abura-age (Thin Fried Tofu). This type of dish can be made with other protein such as Fish, Pork OR Beef, but always seasoned with Sugar, Mirin and Soy Sauce, which are the essentials for Japanese dishes.
3 to 4 Servings
100g Dry Soy Meat *Mince type
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
1 large Onion *thinly sliced
1 tablespoon Oil for cooking * I used Canola Oil
3 Eggs *lightly whisked
1-2 Spring Onion *finely chopped
4 servings freshly Cooked Rice
1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
1 tablespoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
- Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
- Place Soy Meat in a bowl, add grated Ginger, Soy Sauce and Sesame Oil, mix to combine, and set aside.
- Heat Oil in a frying pan over medium heat, cook Onion. When cooked, add all the Sauce ingredients, and bring to the simmer. Add Soy Meat, stir to combine, cover with a lid, and simmer for a few minutes.
- Pour over lightly whisked Eggs, scatter Spring Onion, but DO NOT stir. Cover with the lid, and cook until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy.