Dinner

Mushroom and Egg Donburi Recipe

Name: Mushroom and Egg Donburi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 cup dashi (vegetarian dashi can be used); 2 tablespoons mirin; 2 tablespoons soy sauce, plus more to taste; 1 tablespoon sake; 1 tablespoon sugar, plus more to taste; 6 ounces mixed mushrooms (shiitake, oyster, cremini, and beech), thinly sliced; 1 medium leek, white and light green parts only, thinly sliced into rounds; 3 large eggs, lightly beaten; Cooked short-grain rice, for serving; Togarashi (optional), for serving

ByAiden Wells February 10, 2026February 10, 2026

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Introduction

Mushroom and Egg Donburi is a comforting Japanese rice bowl featuring tender mushrooms simmered in a flavorful broth with softly cooked eggs. This easy one-pan dish combines umami-rich ingredients for a satisfying meal any day of the week.

Two bowls sit on a white marbled surface. Each bowl contains two main layers: the bottom layer is white rice, soft and fluffy, with some brown sauce drizzled over it. The top layer is a mix of cooked mushrooms, slightly dark brown and shiny, covered with melted yellow cheese that looks gooey and rich. There is a light sprinkling of red spices on top, adding a touch of color. In the background, a smaller white bowl holds green broccoli florets, fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dashi (vegetarian if desired)
2 tablespoons mirin
2 tablespoons soy sauce, plus more to taste
1 tablespoon sake
1 tablespoon sugar, plus more to taste
6 ounces mixed mushrooms, such as shiitake, oyster, cremini and beech, thinly sliced
1 medium leek, white and light green parts only, thinly sliced into rounds
3 large eggs, lightly beaten
Cooked short-grain rice, for serving
Togarashi (optional), for serving

Instructions

Step 1: In a medium skillet, stir together the dashi, mirin, soy sauce, sake and sugar. Add the mushrooms and leek and bring to a simmer over medium-high heat. Cook until the mushrooms are tender and the broth has reduced by half, about 7 to 10 minutes. Taste the broth and add more soy sauce or sugar if needed to balance sweetness and saltiness.
Step 2: Lower the heat to medium. Starting at the center of the skillet and working outward, evenly pour the beaten eggs over the mushroom mixture. Cover and cook until the eggs are just set but still slightly runny in places, about 1 to 3 minutes. Turn off the heat.
Step 3: Divide the cooked rice between two bowls. Spoon half of the mushroom, egg, and broth mixture over each bowl. Sprinkle with togarashi if desired and serve immediately.

Tips & Variations

Use a mix of mushrooms for varied texture and flavor, or substitute with your favorite types.
Adjust the sweetness and saltiness of the broth carefully to suit your taste—adding slowly and tasting often helps.
For a vegetarian version, use kombu dashi instead of traditional fish-based dashi.
Covering the pan firmly during egg cooking helps achieve a perfect softly set texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop over low heat to avoid overcooking the eggs. It’s best enjoyed fresh but can be warmed carefully if needed.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a base layer of steamed white rice that is fluffy and slightly sticky. On top of the rice in both bowls, there is a thick layer of cooked mushrooms in a dark brown sauce, mixed with melted yellow cheese that creates a slightly glossy, stretchy texture. A dusting of red spice powder adds a hint of color on the cheese and rice. To the top left, a black bowl contains bright green broccoli florets, adding a fresh contrast to the dish. The soft natural lighting highlights the textures of the savory mushrooms and rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this donburi?

Short-grain rice is ideal for donburi due to its sticky texture that holds the ingredients well. However, medium-grain rice can also work in a pinch, though the texture will differ slightly.

What if I don’t have sake?

You can substitute sake with dry white wine or additional mirin for a similar depth of flavor. Alternatively, a splash of water with a pinch of sugar can work if you’re avoiding alcohol.