Vegetarian Oyakodon

Experience the comforting flavors of Japan with this Vegetarian Oyakodon, a plant-based twist on the traditional Japanese rice bowl. This savory dish features silken tofu and tender shiitake mushrooms simmered in a rich umami broth made with dashi, soy sauce, and mirin, then topped with velvety, partially cooked eggs for a luscious texture. Served over fluffy Japanese short-grain rice and garnished with fresh green onions, this recipe balances hearty, wholesome ingredients with light, flavorful simplicity. Ready in just 25 minutes, this quick and nutritious vegetarian meal is perfect for busy weeknights or when you're craving authentic Japanese comfort food.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

In a medium-sized bowl, beat the eggs lightly with a fork and set them aside.

Step 3

In a small bowl, mix the dashi stock, soy sauce, mirin, and sugar until well combined, preparing your seasoning base.

Step 4

Heat a non-stick skillet over medium heat, and add the vegetable oil.

Step 5

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.

Step 6

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.

Step 7

Pour the dashi seasoning mixture over the tofu and mushrooms, allowing it to simmer for about 2 minutes to let the flavors meld.

Step 8

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.

Step 9

Spoon cooked Japanese short-grain rice into bowls, and divide the tofu and egg mixture over the rice.

Step 10

Sprinkle the chopped green onions over the top for freshness and some added crunch.

Step 11

Serve immediately while hot and enjoy your flavorful Vegetarian Oyakodon!

Nutrition Facts

Serving size	(1108.4g)

Amount per serving	% Daily Value*
Calories	1060.3

Total Fat 28.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 8.4g
Cholesterol 372mg	0%
Sodium 1824.4mg	0%
Total Carbohydrate 160.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 33.2g
Protein 37.1g	0%

Vitamin D 100IU	0%
Calcium 636.3mg	0%
Iron 5.6mg	0%
Potassium 999.1mg	0%

*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.

Source of Calories

Fat: 24.3%

Protein: 14.2%

Carbs: 61.5%