One of their more whole food-focused bento boxes! 🍱 Kennard shared that this dish was actually inspired by oyakodon or 'parent-and-child donburi' — quite a morbid name NGL, but sadly I'll admit I ever ate it before going vegan. 🥺 The meat version typically consists of a rice bowl topped with chicken and egg 🍗🍳 (said parent and child 🐔🐣) simmered in soup. This kinder rendition was made using stewed beancurd puffs, firm tofu, enoki mushrooms, and shiitake mushrooms instead. 🍢🍄🟫 No mock meat and definitely not the same as the original in terms of texture, however the overall flavour profile was reminiscent of it and was delightfully tasty with comforting homecooked vibes! Also served with creamy and dense kabocha squash, kinpira braised shredded burdock root and carrot, and marinated spinach, all on a bed of moist fluffy 16 mixed grain Japanese rice. 🥕🥬🍚 ($8.90) #sgvegan #japanese #japanesefood #alliumfree #wholefoodplantbased #wfpb
Opted to make this bento a set (+$3) which was quite value-for-money! Came with miso soup ($1.90 a la carte) made using fresh white miso from Nagano prefecture, kombu kelp stock, wakame kelp, and boiled enoki mushrooms; choice of 1 drink such as Ayataka Green Tea; and choice of 1 Oatside cereal bar. 🍲🍵🍫
