This vegan donburi recipe features a topping of one of my other favorite Japanese dishes: gomai, which is spinach with a sesame sauce. The combination of donburi and gomai are Japanese comfort food at its finest.
Course
Main Course
Cuisine
Japanese
Yields4servings
AuthorRobin Robertson
Ingredients
3/4cupunsweetened coconut milk
3tablespoonstahini (sesame paste)
3tablespoonssoy sauce, divided
1tablespoonneutral vegetable oil or 1/4 cup water
1medium yellow onion, finely chopped
8shiitake mushrooms, stemmed and thinly sliced
1teaspoongrated fresh ginger
10ouncesfresh spinach, well washed and coarsely chopped
Salt and freshly ground black pepper
2teaspoonstoasted sesame oil
8ouncesextra-firm tofu, drained and crumbled
3scallions, minced
3cupscooked brown rice
2tablespoonstoasted sesame seeds
Instructions
In a small bowl, combine the coconut milk, 2 tablespoons of the soy sauce, and tahini, stirring until blended. Set aside.
Heat the oil or water in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and ginger, and cook for 30 seconds. Add the spinach and stir-fry until wilted, about 2 minutes. Stir in the reserved coconut milk, soy sauce, and tahini mixture, and salt and pepper to taste. Simmer, stirring frequently, until hot and creamy, 5 to 7 minutes.
Heat the sesame oil in a large skillet or wok over medium heat. Add the tofu, scallions, and remaining tablespoon of soy sauce and cook, stirring to coat. Add the cooked rice and sesame seeds, and season with salt and pepper to taste. Toss to combine and heat through. Spoon the rice mixture among individual bowls, top each with the spinach mixture and serve hot.