Recipe: Vegan Takikomi Gohan - featuring OmniPork Strips
Thinking about switching to #alternativeproteins but you're not convinced that it's actually healthier...
One of the things I love about this dish is that it's very customizable, you can totally get creative with what you put into the rice and if you have any leftovers you can pop those in as well so you don't waste any food. Cooked in a claypot, I added OmniPork Strips from the Green Common x Lee Kum Kee OmniMeat collab, vegan abalone (Lush!), kimchi and dried black fungus to the rice to give the dish crunch and texture.
RECIPE: VEGAN TAKIKOMI GOHAN (CLAYPOT RICE)
What you need:
Yield: 2 pax
- 1 rice cooker cups Uncooked mixed grain rice (I used ¼ cup quinoa, ¼ cup millet and ½ cup long-grain rice
- 1 pc Vegan “Abalone”
- ⅓ pac OmniPork Strips
- 10 pc Cordyceps flower 蟲草花
- 5g Dried Seaweed
- ⅓ pack Baby Spinach
- 1 tbsp Dried Black Fungus
- 3 pc Soy Knot (I add because I was craving for it :P)
- About 3-4 pc Vegan Kimchi (I made my own - available here)
- 1 tbsp Toasted Sesame Seeds
- 1 ½ cup Vegan Vegetable Stock (see our recipe here)
- 1 tbsp Soy Sauce
- 2 tbsp Oil (I used Canola Oil* from Mazola)
- Optional Green Onion for garnish
- Prepare your rice: Wash the rice in a large bowl. Gently wash the rice in a circular motion and discard the water. As we are doing a quick version, pour the rice into a rice cooker and add in the stock. Press the “Cook” function and set aside.
- Prepare all other ingredients: Soak seaweed, black fungus and cordyceps flower separately in bowls. Wash baby spinach and defrost OmniPork, vegan abalone, soy knot.
- Prepare your OmniPork strips: when defrost, try to cut it into thinner strips for better presentation. Add about ½ tsp soy sauce + ½ cane sugar to marinate your “meat’. Set aside.
- Prepare abalone and soy knot: When defrosted, rinse these 2 ingredients and slice into thin strips.
- Prepare black fungus and cordyceps flower: when they are soaked and softened, rinse with water. Cut the ends of the cordyceps flower by using a pair of scissors.
- Poaching black wood ear, and spinach, pour water into a pan until the bottom is covered, bring the water to boil. Quickly poach black fungus and spinach separately over medium heat. After poaching spinach, place in a bowl and drizzle with sesame oil and sprinkle with toasted sesame seeds. Set aside.
- In a small pan, add in oil and stir fry abalone and cordyceps flower separately, over medium. Remove them when you can smell the fragrance. Remove from the pan and set aside.
- Now we will be preparing our “meat” ingredients! Add in oil and pour in your OmniPork strips. Stir fried over medium heat until the surface of the OmniPork has a slight caramelised colour, add in soy knots so they also absorb the marinated sauce.
- The rice should be ready by now. Remove it into a bowl.
- Prepare to serve: I want to make it more fancy so I am transferring everything into a claypot. Place your pot over the stove and heat it up over high heat and pour in about 2 tbsp of oil. Use a wooden spatula to ensure the side of the claypot is also covered with oil. Wait for about 2 minutes to ensure the pot is “very hot”.
- Layering your toppings: Turn your heat to low and start adding in your rice to fill the bottom, then simply use your creativity to make it - or you can refer to the video below! Cover the lid when done and turn up the heat to high again. Allow it to cook for another 2 minutes.
- Add in the homemade kimchi, sprinkle more sesame seed and it’s ready! Add in a tbsp of soy sauce right before serving, mix well and enjoy!
What is OmniPork made of? Comprises a mix of plant-based protein from pea, non-GMO soy, shiitake mushroom and rice from complete protein.
Soulistic is a vegan brand created by Chef and Food Therapist, Tiffany Lau (@soulhookedonfood), as a platform to educate customers about healthier diets over medication by providing products and experiences that create change from within. Read about her story and what led her to start Soulistic here.