Vegetarian Oyakodon
Experience a modern twist on a Japanese comfort food classic with this flavorful Vegetarian Oyakodon! This meat-free version swaps out the traditional chicken and embraces silken tofu and shiitake mushrooms, creating a dish that's light yet deeply satisfying. Simmered in a savory dashi-based sauce infused with soy sauce, mirin, and a hint of sweetness, the tofu and mushrooms are combined with soft, partially set eggs for that iconic "parent-and-child" texture. Served over steamy Japanese short-grain rice and topped with fresh green onions, every bite is a harmonious balance of umami and comfort. Perfect for a quick, 25-minute meal that's both nourishing and vegetarian-friendly, this dish is ideal for weeknight dinners or a cozy lunch! Targeting keywords like "Vegetarian Japanese recipes," "easy rice bowl recipe," and "meat-free comfort food," this delightful Oyakodon adapts tradition for a plant-forward lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cooked Japanese short-grain rice
- 150 grams silken tofu
- 100 grams shiitake mushrooms
- 2 large eggs
- 1 cup dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 stalks green onions
- 1 tablespoon vegetable oil
Instructions
Begin by preparing all your ingredients. Cut the silken tofu into bite-sized cubes. Slice the shiitake mushrooms thinly, and finely chop the green onions.
In a medium-sized bowl, beat the eggs lightly with a fork and set them aside.
In a small bowl, mix the dashi stock, soy sauce, mirin, and sugar until well combined, preparing your seasoning base.
Heat a non-stick skillet over medium heat, and add the vegetable oil.
Once the oil is heated, add the shiitake mushrooms to the skillet and sauté until they become tender and lightly browned, about 3-4 minutes.
Carefully add the silken tofu to the skillet, trying not to break the tofu pieces. Gently sauté for another 1-2 minutes, just until the tofu is heated through.
Pour the dashi seasoning mixture over the tofu and mushrooms, allowing it to simmer for about 2 minutes to let the flavors meld.
Over the simmering mixture, pour the beaten eggs in an even layer, gently stirring them with a spatula to create a soft scramble effect, cooking just until the eggs are partially set but still slightly runny, about 1-2 minutes.
Spoon cooked Japanese short-grain rice into bowls, and divide the tofu and egg mixture over the rice.
Sprinkle the chopped green onions over the top for freshness and some added crunch.
Serve immediately while hot and enjoy your flavorful Vegetarian Oyakodon!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 33.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 636 mg | 49% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
