Impossible™ Gyudon

Mix Impossible Beef with soy sauce and cornstarch and marinate for 15 minutes. If you want a spicy Gyudon, add 1 tsp Shichimi (seven spice powder) to the marinade.

Peel and slice the onion into thin strips. Cut spring onion into small pieces.

Preheat 2-3 tbsp of oil in a frying pan over high heat. Add the marinated Impossible Beef into the frying pan and the spread around evenly. Pan fry until both sides of the meat patty are brown and cooked through, about 4-5 minutes. Transfer to a chopping board and cut the patty into small pieces, set aside. For an alternate cooking method, you can also fry in a pan and break the meat to desired size chunks.

Over medium heat, add dashi*, sake, sugar, mirin and soy sauce to the same pan. Cover and bring the sauce to a boil. Once boiling, add the sliced onions into the pan and spread them out evenly. Cover and cook until tender, about 3-4 minutes. Remove the lid and add in the cooked Impossible Beef slices. Stir until heated through, remove from heat. *Use vegetable stock to make it 100% plant-based

Place rice in serving bowls and spoon the cooked mixture and sauce on top. Garnish with chopped green onion and pickled red ginger.