Why You Will Love It
- A classic beef donburi made plant-based
- Simple ingredients with easy swaps if needed
- Works with vegan steak, tofu, or mushrooms
- Ready in just 20 minutes
What Is Vegan Teriyaki Beef Donburi?
Donburi means "rice bowl" in Japanese, and it's one of the country's most popular comfort foods. There are countless variations, which is why donburi has become a favorite whether you're eating out or cooking at home. A teriyaki beef donburi is a simple Japanese rice bowl topped with beef simmered in soy sauce, mirin, and sugar for that classic sweet-salty teriyaki flavor.
In our vegan teriyaki beef donburi, we use juicy plant-based steak simmered in a classic teriyaki sauce. The result is a hearty vegan beef rice bowl that's quick to make, satisfying and full of flavour.
If you enjoy cooking with Japanese rice, take a look at our favorite vegan rice dishes to try next!
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Ingredients
Serves 2 | Prep time 5 minutes | Cooking time 15 minutes
- Garlic
- Ginger
- Fresh chili
- Sesame oil
- Vegan steak (we used Juicy Marbles, but any firm plant-based option works)
- Cooked Japanese rice
- Soy sauce
- Sugar
- Mirin
- Salt and pepper
- Pak choi
- Spring onion
Choosing a Vegan Beef Alternative
There are lots of great plant-based beef options out there, from soy and wheat-based steaks to pea protein strips designed to mimic traditional beef. For a vegan teriyaki donburi, look for something with a meaty, firm texture that can hold up to frying and soak up the flavor of the sauce.
Brands like Juicy Marbles, Beyond, Impossible, and THIS™ all offer solid options. Some come pre-sliced, others in steak-style cuts, but a well-marbled or richly textured piece will give you the best result.
For this recipe I used Juicy Marbles' Thick-Cut Filets. No one is paying me to say this. I just spotted them in our local Sainsbury's and wanted to give them a try. They were delicious, and I would definitely use them again.
If vegan beef is not available, try a chicken-style alternative, tofu, or even mushrooms. Just adjust the cooking time and seasoning accordingly.
How to Make Teriyaki Beef Donburi Vegan Style
Making vegan teriyaki beef donburi is simple once you know the flow. There are three parts: get the rice and toppings prepped, fry everything together with the sauce, then serve it up over hot rice. It comes together quickly, so having everything sliced and ready before you start frying makes it even easier.
Prepare and Chop
Get your rice cooking first. Vegan teriyaki beef is always best served over hot, freshly cooked rice. For two bowls, cook about 200g (1 cup) of Japanese short-grain rice. A rice cooker makes this easiest, but my stovetop method for perfect Japanese rice will give you the same fluffy result.
While the rice cooks, get your flavour base ready. Finely slice the garlic. Peel the ginger and chop into thin sticks, julienne style. If you want an even finer texture, you can grate the ginger instead.
Slice the chili into thin rounds, removing the stalk first. Set them aside ready to go.
Next, prepare the greens. Slice the pak choy finely at the stalk and thicker at the leaf. Slice the spring onion into thin rings. Set both aside to use as garnish at the end.
Tip: Pak choi will be a raw garnish topping, and only softens slightly from the heat of the dish. Cutting the stalks thinner stops them from being too crunchy or watery, while the slightly thicker leaves keep a nice fresh bite.
Fry and Season
Heat a tablespoon of sesame oil in a pan over medium-high heat. Add the vegan steaks and sear until golden on all sides.
Tip: For the best crust, resist the urge to flip them too often. Let each side sit until it caramelises before turning. Just keep an eye on the heat so they crisp up without burning.
Once browned, shred the steaks into bite-size pieces with a knife and fork. You can do this in the pan if you like, or take them out to a board and return them after.
Add the rest of the sesame oil to the pan. Fry the garlic, ginger, and chili until the garlic turns lightly golden. This will only take a minute or two, so stir often to stop it catching.
Return the shredded vegan beef to the pan. Sprinkle over the sugar, add the soy sauce and mirin, and stir well to coat. Let it cook for a few minutes until the sauce reduces slightly and clings to the pieces.
Tip Taste now and adjust the balance to your liking. Add a little more sugar if it is too salty, or a splash of soy sauce if it is too sweet.
Serve
Scoop the hot rice into bowls and pile the teriyaki vegan beef on top. Scatter over the pak choi and spring onion.
Serve with something crunchy on the side. I used pink pickled radish, but choose any pickled vegetables you like. I recommend pickled chilis if you like a little extra heat. Eat straight away while the donburi is still steaming hot.
What to Serve with Vegan Teriyaki Beef Donburi
Teriyaki donburi is often served with simple sides, pickles, and condiments. Try some of these to add a few extra bursts of flavor and texture to your bowl:
Veggie Sides
Pickles
- Easy pickled chilies
- Pickled carrots
- Homemade pickled not-just-for-sushi ginger (gari)
- Pink pickled radish
Condiments
Substitutions
- Vegan beef - Instead of vegan beef such as the Juicy Marbles Filet I used here, you can use any plant-based meat alternative you prefer. These can sometimes be highly processed, so if you want to avoid that, baked tofu or sautéed mushrooms are great options. Oyster mushrooms in particular work beautifully for their flavour and texture.
- Rice - If you want to avoid white rice or can't find Japanese short-grain, brown rice works well. Cauliflower rice can also stand in if you're looking for a low-carb option.
- Vegetables - spinach, kale, string beans, edamame or steamed broccoli are all great substitutes. Just aim for something green and quick to steam.
Variations
There are lots of ways to make this donburi your own. For a spicy version, add a squeeze of sriracha to the pan and top the finished bowl with fresh or pickled chilis. If you prefer it on the sweeter side, stir in a splash of maple syrup with the soy and mirin for a sweet and sticky glaze that clings to the vegan beef. To bulk it out, fry extra vegetables alongside the vegan beef. Mushrooms, bell peppers, or zucchini all work well to soak up the sauce.
Storage
Store any leftover vegan beef donburi in an airtight container in the fridge for up to 3 days. It keeps well and makes an easy lunch or dinner, so it is worth making extra for later in the week.
When you are ready to reheat, you have two good options:
- Microwave: Place the donburi in a microwave-safe bowl and cover loosely with a lid or damp paper towel to keep in moisture. Heat on medium power in 1-minute intervals, stirring in between so it warms evenly. Continue until the donburi is piping hot all the way through.
- Skillet: For better texture, reheat in a pan over medium heat. Add a splash of water or a little oil to prevent sticking, and stir gently until the rice and vegan beef are hot, about 5-7 minutes.
In both cases, make sure the donburi is steaming hot before serving. This is not only for taste but also for food safety.
FAQ
Teriyaki beef donburi is usually made with strips of beef simmered in soy sauce, mirin, and sugar, then served over rice. In this vegan version, we swap in plant-based steak and make a vegan teriyaki sauce for the same classic flavor.
Yes, both work really well. Firm tofu holds up in the pan, and mushrooms soak up the sauce. Oyster mushrooms work particularly well for their texture. If you want another option, try this mushroom and teriyaki tofu donburi, which makes a delicious alternative to this vegan beef bowl.
Japanese short-grain rice is the traditional choice because it cooks up sticky and fluffy. If you cannot find it, sushi rice works, and brown rice makes a good wholegrain swap. Any of these will give you a great base for a Japanese rice bowl vegan style.
Reheat in the microwave in 1-minute intervals or warm it in a pan with a splash of water for better texture. Always heat until steaming hot before serving. This works whether you have vegan teriyaki beef, gyudon or another vegan steak rice bowl variation.
Yes, you can. Use tamari instead of soy sauce for a gluten-free version, and make sure your mirin is certified gluten-free.
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📖 Recipe
Vegan Teriyaki Beef Donburi (Japanese Rice Bowl)
Ingredients
- 200 g (1 cup) Japanese short-grain rice, uncooked
- 3 cloves garlic, thinly sliced
- 1 knob knob ginger (half thumb-sized), julienned or grated
- 1 medium chili sliced into thin discs
- 2 Tablespoons sesame oil
- 2 Juicy Marbles Thick-Cut Filet steaks
- 2 Tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon mirin
- Salt and pepper to taste
For the garnish:
- 1 pak choy leaf chopped finely
- 1 spring onion finely sliced
Instructions
- Peel and chop the garlic into thin discs. User a garlic crusher if your prefer.
- Peel the ginger and chop into thin sticks (fine julienne style). If you want a finer texture, you can grate the ginger instead.
- Cut off the chilli stalk and slice it into thin discs. Set aside.
- Slice the pak choy finely at the stalk and thicker at the leaf. Set aside to use in the garnish later.
- Slice the spring onion into thin discs. Set aside for the garnish.
- Heat up 1 tablespoon of sesame oil in a frying pan over a medium-high heat. Fry your steaks, searing them on all sides.
- Once they seared, pull the vegan meat apart using a knife and fork to create smaller pieces. I did this in the pan but you may prefer to remove them and do this on a chopping board.
- Set the meat aside for a few minutes while you use the pan to heat the remainder of the oil over a medium-high heat. Fry the garlic, chilli and ginger until the garlic is slightly golden.
- Add the meat back to the pan now and sprinkle with sugar, mirin and soya sauce. Fry for a few more minutes. Add salt and pepper to taste.
- Add a bed of rice to your favorite bowl.
- Next, layer your vegan teriyaki beef on top and garnish with the greens and spring onions you prepared earlier.
- Serve immediately with a side of vegetable pickles - we used pink pickled radish here but any of your favorite veggies will make a lovely crunchy accompaniment to this teriyaki donburi bowl. Enjoy!
Notes
- Serve with sides like miso eggplant, crispy tempura, or pink pickled ginger.
- Add vegan tonkatsu sauce or vegan kewpie mayo for extra flavor.
- Donburi is best served hot, so cook the rice fresh.
- Let the vegan steak sear without moving it too much, so it caramelizes and develops a crust.
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