Oyakodon is a popular Japanese donburi (rice bowl dish) that consists of chicken and egg. The word oyakodon means "parent and child" thus the chicken and egg combination.
Making a vegan version of Oyakodon is pretty easy. Meat eaters would equally enjoy this bowl. I took this Oyakodon recipe by Japan Centre and veganized it.
The parent part
For the chicken, I used Daring brand Original Plant Chicken Pieces which are GMO-free and gluten-free. For dishes that require sauteeing chicken like in a stir-fry, I really like the texture of Daring's soy-based, plant-based chicken.
The child part
For the soft scrambled egg in the oyakodon, you can either use:
A plant-based scrambled egg like Just Egg
A tofu "egg" scramble
I used a tofu scramble because I had some leftover from dinner the night before. Here's my recipe for a Filipino-style tofu "egg" scramble.
Dashi is a Japanese stock used in making Oyakodon. You can buy pre-made dashi easily found in Asian markets. I decided to be adventurous and made homemade vegan dashi that is packed with vitamin D. Here's my vegan dashi recipe.
To summarize, the ingredients you'll need to make a vegan version of this Oyakodon recipe by Japan Centre are:
One bag of Daring Food plant-based chicken which is about the same amount called for in the recipe or a comparable plant-based chicken.
Bowl of cooked rice
1 green onion
Follow the recipe instructions using the plant-based ingredients. The Daring chicken only takes about 7 minutes to cook versus the 12 minutes called for in the recipe for animal-based chicken.