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Japanisches Pilz Donburi (Reisschüssel)
Elle

Japanese Mushroom Donburi (Rice Bowl)

5 from 1 vote
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.  
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Hauptgericht
Cuisine: Japanese
Calories: 454

Ingredients
  

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)

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, mix together the dressing ingredients (both oils, miso paste, rice vinegar, ginger, garlic, lime zest and juice, and sweetener)
  5. 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!

Nutrition

Calories: 454kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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