Not A Chicken Katsudon

This is quite literally not a Katsudon. This is more of a display of what you can piece together of random ingredients in you pantry and another application of the gluten free mock chicken thigh. If you are not gluten free, go ahead and use the regular mock chicken thigh with this one. The juicy-ness of that mock meat will best complement the vegan egg. As for use gluten free-ers. This was delicious as is just accommodate for the juicy mock chicken with additional liquid on top of noodles. Enjoy.


Serves 3

3ea Vegan Chicken Thighs

6ea Mushroom Tops

3T Green Onions (sliced)

1T Black Sesame Seeds

1/2T Vegetable Bouillon

1/4c Soy Sauce

2 ½  T Sugar

1/2T Garlic Powder

1/2T Onion Power

1/2T Ginger

1c Water

16oz Rice Noodles (cooked)

2T Vegan Egg Powder

1/2c Cold Water

1T Canola Oil (divided)


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons



-Mixing Bowl

-Pot (Cooking Rice Noodles)

-Small Non-Stick Saute Pan

-Serving Plate/Bowl

Bring to a boil 1c of water, garlic, ginger, onion, sugar, and soy sauce. Add mushroom tops and reduce liquid down by half (cook until half the liquid has evaporated out). Remove the mushroom tops set aside, Keep liquid warm.

In a non-stick pan on medium heat sear vegan chicken in 1/2T canola oil until golden brown and cook until firm. Pull from the pan and slice on cutting board.

Whisk vegan eggs with cold water as directed on manufacturers instructions.

Add remaining canola oil to the non-stick pan on med-high heat. Return sliced mock chicken and mushroom tops to sauté pan. Spoon approximately 2 tablespoons of egg mixture over each chicken* thigh. Evenly distribute the scallions over top of eggs. Cover loosely with lid for approximately 1-2minutes or until eggs have set.

Drizzle seasoned liquid over top of rice noodles. Add mock chicken and drizzle seasoning liquid over top. Add mushrooms and garnish with sesame seeds. Serve.

© Copyright Korennrachelle