1 cup water
5 tablespoons soy sauce or tamari
5 tablespoons mirin
1 teaspoon vegan dashi
1/2 teaspoon sugar
1/2 small yellow onion, thinly sliced Scrambled egg:
2 tablespoons sesame oil
1/2 (14 ounce) package firm tofu, pressed and smashed with fork
salt and pepper, to taste
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons nutritional yeast Chick'n katsudon:
2 cups cooked rice
4 chick'n katsu, sliced into 1/2" pieces (http://vegweb.com/index.php?topic=41108.0)
1 scallion, thinly sliced
1 tablespoon nori, ripped or cut into narrow strips
1. For donburi sauce, combine all ingredients in sauce pan. Bring to boil and remove from heat.
2. For scrambled egg, in a small skillet, heat the sesame oil and add the smashed tofu. Add remaining egg ingredients and cook on medium heat for 5-10 minutes.
3. For chick'n katsudon, place a serving of rice in a bowl. Add scrambled tofu, then 1 sliced chick'n katsu.
4. Add donburi sauce over the rice, egg, and katsu. Top with scallions and nori.
For vegan dashi, I used this recipe http://vegweb.com/index.php?topic=12401.0.
Source of recipe: This recipe was inspired by the katsudon recipe from "Japanese Home Cooking" by Shunsuke Fukushima. The scrambled egg recipe is my own. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/07/chickn-katsu-katsudon.html