VEGAN OMURICE 🍚🍅🍳
Everyone knows Japan for its’ classic dishes; sushi, ramen, udon. But much like Japanese food has been reimagined overseas, such as the sticky, sweet teriyaki you find here, Japan has its version of western cuisine, yoshoku. And it goes without saying, if Japan sets their mind to something, they’re going to do it right. These reimagined dishes adapt to the local foods available and eat a little differently. And as much as I love the classics, some of my favorite Japanese food falls into the category of yoshoku; Japanese Curry, Hambagu Steak, Croquette, and of course, Omurice!
As promised here’s the simple recipe! Thanks to @eatjust for making my vegan eggy dreams possible. 😋
Vegan Omurice (Makes 2 Servings)
– 1 cup Just Egg, divided
– 2 Tablespoons Flour, divided
– 1/4 teaspoons Baking Powder, divided
– 2+ teaspoons Oil or Non-dairy Butter
Pinch of Salt
– 1 cup Brown Rice, prepared
– 1 Tablespoon Sesame Oil
– 1 Tablespoon Liquid Aminos or Low Sodium Soy Sauce
– 1/2 Tablespoon Mirin
– 1 small Carrot, grated
– 1/2 bunch Green Onions, diced
– 1/2 cup Baby Kale, or other greens
– 3 sheets Seaweed/Nori Snacks
In a large skillet, heat sesame oil over medium heat, coating the bottom, and add rice once hot. Add carrot, green onion, greens, nori, liquid aminos, and mirin and stir to combine. Cook for about 5 minutes, then set aside.
In a separate nonstick pan, heat 1-2 teaspoons oil or non-dairy butter over medium to medium-high heat. While the pan is heating up (very important!), whisk half a cup of Just Egg with 1 Tablespoon flour and 1/8 teaspoon of baking powder and pinch of salt. Pour mixture into pan and gently tilt your pan in a circle until liquid no longer runs to the sides. Once mostly set, start gently running a spatula under the the edges, slowly making your way to the middle until the bottom is fully cooked and lifts easily from the pan and flip. Repeat until easy lifts from the pan.
Add half of the rice and shape like a football then wrap and transfer to plate. Top with ketchup and enjoy!
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