This is a vegan version of oyakodon I found here.

Ingredients

• 300 mL water
• 2 dried shiitake mushrooms
• 1 piece dried kombu
• 100 mL milk
• 2 tbsp miso
• 2 tbsp potato or corn starch
• 1 tsp turmeric
• 1 tsp black salt (kala namak)
• 2 tbsp sugar
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1/2 brown onion
• 1 piece abura-age
• 1 king oyster mushrom
• 150g silken tofu

Directions

To prepare the dashi, soak shiitake and kombu in water for 2+ hours. Keep liquid. Eat the kombu.

Mix milk, miso paste, starch, turmeric and black salt together and set aside.

Chop onion, abura-age, oyster mushroom and shiitake.

Pour the dashi into a pan over medium heat and add sugar, sake, mirin and soy sauce. Stir to combine and dissolve the sugar then add the onion. Cook for 5 minutes then add the abura-age, oyster mushroom and shiitake. When bubbling, add the silken tofu, breaking it up by stirring it gently through. Cook for 5 minutes/

Add the milk mixture and stir through, cook for another 5 minutes and then serve over rice. Garnish with spring onion.