08This Mushroom Donburi Rice Bowl is not only plant-powered and super nutritious, it’s also packed with delicious umami flavor. Mixed mushrooms are fried until golden brown and served with steamed rice and broccolini and then topped with a drizzle of a delicious Japanese miso dressing. Together this makes a light and healthy meal that is both vegetarian and vegan.
What is Donburi?
The Japanese term donburi literally translated means “bowl”. The bowl food scene has been around in Japan since the 1600s, so actually buddha bowls, although trendy, aren’t actually a new thing. Donburi is a simple one-dish meal topped with all of your favorite foods. In Japan, there are many different types and names for donburi bowls, which combine steamed rice, meat or seafood, vegetables, sauce, and often miso soup on the side: It’s the perfect all-in-one meal that’s both convenient and as filling as you want to make it.
How to adapt this Mushroom Donburi recipe
Since this is intended as a light springtime meal, you can either enjoy it with the addition of your protein of choice, whether plant-based or otherwise, to give this dish more bulk. Or go the tradition root and serve a bowl of miso soup alongside.
- If you are intending to add a protein, smoked tofu would be a great addition (almond and sesame smoked tofu is my favourite version). Otherwise, try adding salmon sashimi or grilled salmon or chicken.
- As for the vegetables, you could add shelled edamame (young soybeans), grated carrots, sliced cucumber or a handful of mung bean sprouts.
- Try serving with a traditional Japanese algae salad on the side.
Looking for other Japanese-style recipes?
Try one of these favourites:
- Roasted Japanese Eggplant with Tahini Sauce
- Miso Glazed Eggplant (Nasu Dengaku)
- Japanese-Style Glazed Salmon
Japanese Mushroom Donburi (Rice Bowl)
Mushroom donburi rice bowl with miso dressing is a simple, healthy and quick vegan dish that can be easily adapted. Serves 4 as a light springtime meal. Serve with miso soup on the side for a more filling meal. Otherwise, enjoy as a hearty meal for two.
For the donburi rice bowl:
- 200 g Jasmine rice (regular or whole grain)
- 500 g mixed mushrooms (e.g Shimeji Buchenpilze, King Trumpet, Shiitake, Cremini, Oyster Mushrooms)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
- 250 g broccolini, trimmed
- 2 green onions, chopped
- 1 fresh red chili, sliced
- Cilantro leaves, to garnish
- Sesame seeds, to garnish
For the miso dressing:
- 4 tablespoon extra-virgin olive oil (mild-tasting)
- 1 tablespoon toasted sesame oil
- 2 tablespoons white miso paste (shiro)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 1 tablespoon peeled and grated fresh ginger
- 1 small garlic clove
- Finely grated zest of 1/2 lime (from an organic lime)
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon honey (maple syrup as vegan alternative)
Bring the rice to a boil in double the amount of lightly salted water and simmer gently for 10-15 minutes (35-40 minutes for whole grain). Once the rice is cooked, gently fluff it up with a fork and set it aside.
Meanwhile, heat a large heavy-bottomed pan or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and 1 teaspoon sesame oil. Add the mushrooms to the pan, season with pepper and increase the heat to high and fry for about 10 minutes, stirring the mushrooms often, until all the juices have evaporated and the mushrooms are golden brown. Remove from the heat and season to taste with salt.
Place the broccolini in a steamer basket set over a saucepan of simmering water and cover. Cook for 3-5 minutes or until tender-crisp, then drain.
In a small bowl, mix together the dressing ingredients (both oils, miso paste, rice vinegar, ginger, garlic, lime zest and juice, and sweetener)
Divide the rice into bowls and top with the mushrooms and broccolini. Drizzle a little of the dressing over top. Sprinkle with sliced green onion, sliced chilli (if using), sesame seeds and fresh cilantro. Serve the remaining dressing on the side. Enjoy!
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