'Japanese Cooking: Contemporary & Traditional' by Miyoko Nishimoto Schinner
Oyako Donburi (Japanese Rice Bowl with vegan ‘chicken' and ‘egg'😉
1 1/2 to 2 cups dashi (vegetable or mushroom stock) 4 tbsp soy sauce 3 tbsp mirin 1 tbsp sweetener
(sugar, maple syrup, brown rice syrup etc) 1 onion, sliced 8oz seitan ‘chicken' pieces or marinated
/ baked tofu 8 oz silken tofu 5 tbsp cornstarch or arrowroot dash or turmeric for colour (optional)
5 to 6 cups cooked, hot rice
Place the dashi (stock), soy sauce, mirin, sweetener, and onion in a skillet and simmer gently over
medium-low heat for about 5 minutes. Add the seitan pieces and continue to simmer gently, stirring
occasionally until the onions are very tender. There should still be enough liquid in the pan to
come up part way in the seitan. Puree the tofu, cornstarch and turmeric in a blender until smooth.
Pour into the simmering mixture, but do not stir. Swish the pan around a bit to allow some of the
liquid to come over the tofu.
Cover the pan and simmer until the tofu is firm to the touch, about 7 minutes. Divide the rice into
3 donburi (large, deep bowls). Lift out the mixture with a spatula and top each bowl with some. Pour
additional sauce on top.