Gyudon Protein Bowl with Seitan

Our friends at Harvard University developed this Vegan Gyudon recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

4 Pounds Seitan, Nature’s Soy chicken
6 Ounces Sesame oil, pure, toasted
5 Pounds Onions, white, sliced
5 Pounds Mushrooms, shitake
2 Ounces Ginger, minced
2 Ounces Garlic, peeled
8 Ounces Scallions, fresh
32 Ounces Mirin rice wine
6 Ounces Miso soy
4 Ounces Soy sauce, lite
1 Ounce Sesame seeds, black
1 Ounce Sesame seeds, whole, hulled
2 Ounces Salt, kosher
2 Cups Olive oil, extra virgin

Preparation

1. Pick stems from mushrooms and slice thin. Mince garlic and slice scallions thin. Toast white sesame
seeds. Hydrate miso with 32 oz of water.
2. Coat onions and mushrooms with olive oil and salt, keeping them on separate sheet pans.
Roast at 350 F
3. Onions will caramelize and mushrooms will slightly crisp. Remove from oven and let cool.
4. In a large rondeau heat the oil on high heat. Add the ginger, garlic and half of the scallions. Fry until
fragrant. Add mirin and reduce.
5. Add miso and soy sauce. Simmer, then add mushroom, onions and seitan. Allow to simmer and adjust
salt as needed.
6. Serve over sticky rice, garnish with sesame seeds and scallions. Goes well with seaweed salad where
available.