One day I tried to cook ‘Sukiyaki Don’ replacing Beef with Soy Meat (Soy Protein) and the result was too bland. You just can’t replace Beef with Soy Meat. Extra flavours are needed in the sauce. So I added Ginger, Sesame Oil and Chilli this time. The dish tastes much better and it still tastes like Sukiyaki. If you are Vegan, simply omit the Eggs.
80g Dry Soy Meat (Soy Protein) *Fillet type
2 tablespoons Vegetable Oil *I used Canola Oil
1/4 (about 300g) Wombok
4 Shiitake Mushrooms
2 Spring Onion
4 servings Freshly Cooked Rice
5 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sugar
1/2 cup Dashi Stock OR Stock of your choice
1 small piece Ginger *grated
1/2 tablespoon Sesame Oil
1 pinch Ground Chilli *optional
- Soak Dry Soy Meat (Soy Protein) 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.
- Combine all the Sauce ingredients in a small bowl. Slice Onion and Carrot. Cut Wombok about 2cm.
- Heat Oil in a large frying pan and cook Soy Meat, Onion, Carrot and the hard parts of Wombok for a few minutes.
- Add the soft parts of Wombok and Shiitake, add the Sauce, cover with a lid and let everything cook in the sauce. When the Vegetables are soft, add Spring Onions, crack and place the Eggs apart from each other onto the mixture and let them half cooked.
- Half fill a bowl with freshly cooked Rice and cover with the Sukiyaki mixture with one Egg each.