How to Make Vegan Oyako Donburi (Japanese Chicken and Egg Bowl)

Celebrated vegan chef Miyoko Schinner shares how to make a traditional Japanese comfort food, vegan oyako donburi, using plant-based, oil-free ingredients. In her recipe, she swaps chicken and eggs for king trumpet mushrooms, silken tofu, and broccoli. The dish is made by simmering onions in a broth made from soy sauce, mirin, sugar, and vegan chicken base, adding the mushrooms and broccoli to absorb the flavor.

To mimic the egg component, Schinner blends silken tofu with cornstarch and turmeric before pouring it into the pan with the vegetables without stirring. She spoon hot broth over the surface and lets it cook undisturbed for about five minutes until set. The finished dish is served over freshly made Japanese rice, creating a comforting and delicious meal that captures the essence of the traditional dish in a plant-based way. Viewers can find more plant-based recipes on Schinner's YouTube channel.