Gado gado is actually a traditional Indonesian dish, but this recipe is inspired by Japanese flavors and ingredients. We offer a vegetarian and a vegan version. Enjoy our Japanese inspired Gado Gado!
As Japan Fans in Utrecht, we love the opportunity to go to the community center Rosa and cook together with elderly people from various Asian countries. Cooking and sharing meals is a great way for us to learn about different cultures and traditions, and it’s always fun to hear stories and exchange recipes and cooking techniques with others. It’s a rewarding experience for us to be able to come together and share a meal with these wonderful people. Moreover, we love to learn & create new recipes, such as this Japanese inspired gado gado.
Traditional gado gado
Gado gado is a traditional Indonesian dish that consists of a variety of boiled or blanched vegetables, boiled eggs, and tofu, served with a peanut sauce dressing.
The peanut sauce used in gado gado is a key element of the dish and is made with a base of ground peanuts, coconut milk, and spices such as chili peppers, garlic, and tamarind. It is typically served with a variety of boiled or blanched vegetables, such as Napa cabbage, romaine lettuce, bean sprouts, carrots, cucumbers, and bell peppers. Boiled eggs and tofu are also common additions to gado gado.
The peanut sauce dressing and the combination of boiled or blanched vegetables are the key Indonesian elements in this recipe. The use of Japanese ingredients and flavors, such as soy sauce and sesame oil, adds a unique twist to the traditional Indonesian dish.
Japanese gado gado?
Although similar dishes do exist in Japan, this is not a strictly authentic Japanese dish, but rather a fusion of Japanese and Indonesian flavors. Some of the ingredients and flavors used in this recipe are common in Japanese cuisine, such as edamame, tofu, soy sauce, and sesame oil. Additionally, the technique of julienned or shredded vegetables is often used in Japanese cooking to create a visually appealing dish.
This dish is a fusion of Japanese and Indonesian flavors, that is why we refer to it as our “Japanese Inspired Gado Gado”. But one of our Japanese members described it as “Indonesian-Inspired Vegetarian Stir Fry.” Alternatively, you could simply call it “Vegetarian Gado Gado” or “Japanese-Indonesian Stir Fry.” The name you choose will depend on the focus you want to put on the different cultural influences in the dish.
Vegetarian version of our Japanese inspired Gado Gado
Here is a recipe for vegetarian Japanese-inspired gado gado:
Ingredients:
- 1 small head of Napa cabbage, cut into bite-sized pieces
- 1 small head of romaine lettuce, cut into bite-sized pieces
- 1 cup bean sprouts
- 1 small carrot, julienned or shredded
- 1 small cucumber, julienned or sliced
- 1 small red bell pepper, julienned or sliced
- 1 small yellow bell pepper, julienned or sliced
- 1 cup edamame, shelled
- 1 cup firm tofu, cut into small cubes
- 4 hard-boiled eggs, quartered (optional)
For the sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small red chili pepper, seeded and minced (optional)
For serving:
- 4 tablespoons toasted sesame seeds
- 4 tablespoons chopped peanuts
- 4 tablespoons chopped cilantro
- 4 tablespoons chopped green onions
Instructions:
- In a large mixing bowl, combine the Napa cabbage, romaine lettuce, bean sprouts, carrot, cucumber, red bell pepper, yellow bell pepper, edamame, and tofu.
- In a separate small mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, garlic, and chili pepper (if using).
- Pour the sauce over the vegetables and toss to coat.
- Divide the gado gado among 4 serving plates. Top each plate with a hard-boiled egg (if using), a tablespoon of toasted sesame seeds, peanuts, cilantro, and green onions.
- Serve immediately. Enjoy!
Vegan version of our Japanese inspired Gado Gado
It’s easy to make this recipe vegan by omitting the hard-boiled eggs and using vegan alternatives for the tofu. Here is a modified version of the recipe that is suitable for vegans:
Ingredients:
- 1 small head of Napa cabbage, cut into bite-sized pieces
- 1 small head of romaine lettuce, cut into bite-sized pieces
- 1 cup bean sprouts
- 1 small carrot, julienned or shredded
- 1 small cucumber, julienned or sliced
- 1 small red bell pepper, julienned or sliced
- 1 small yellow bell pepper, julienned or sliced
- 1 cup edamame, shelled
- 1 cup vegan tofu, cut into small cubes (such as soy tofu or tofu made from chickpeas)
For the sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small red chili pepper, seeded and minced (optional)
For serving:
- 4 tablespoons toasted sesame seeds
- 4 tablespoons chopped peanuts
- 4 tablespoons chopped cilantro
- 4 tablespoons chopped green onions
Instructions:
- In a large mixing bowl, combine the Napa cabbage, romaine lettuce, bean sprouts, carrot, cucumber, red bell pepper, yellow bell pepper, edamame, and vegan tofu.
- In a separate small mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, garlic, and chili pepper (if using).
- Pour the sauce over the vegetables and toss to coat.
- Divide the gado gado among 4 serving plates. Top each plate with a tablespoon of toasted sesame seeds, peanuts, cilantro, and green onions.
- Serve immediately. Enjoy!
We hope you enjoy this recipe for Japanese inspired Gado Gado! If you tried it, don’t forget to share your results in our Japan Fans Facebook group.
When we realise our dream of opening a Japanese Art & Culture Centre in Utrecht, we will host many cooking & baking workshops and courses there as well!