Description
This Mushroom and Egg Donburi is a comforting Japanese rice bowl featuring a savory-sweet mushroom and leek broth simmered in dashi, mirin, soy sauce, sake, and sugar. Lightly beaten eggs are gently cooked over the mushroom mixture for a silky texture, then served over fluffy short-grain rice. A sprinkle of togarashi adds a subtle hint of spice, making this dish both satisfying and balanced.
Ingredients
Scale
Broth and Vegetables
- 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
Egg Mixture
- 3 large eggs, lightly beaten
Serving
- Cooked short-grain rice, for serving
- Togarashi (optional), for serving
Instructions
- Prepare the broth and vegetables: In a medium skillet, combine the dashi, mirin, soy sauce, sake, and sugar. Add the sliced mushrooms and leek. Bring the mixture to a simmer over medium-high heat and cook until the mushrooms are tender and the broth reduces by about half, approximately 7 to 10 minutes. Taste and adjust seasoning by adding more soy sauce or sugar until the broth reaches a pleasant balance of sweet and salty flavors.
- Cook the eggs: Reduce the heat to medium. Pour the lightly beaten eggs evenly over the mushroom and leek mixture, starting from the center of the skillet and working outwards. Cover the skillet and cook for 1 to 3 minutes until the eggs are just barely set but still slightly runny in spots. Turn off the heat to avoid overcooking.
- Assemble the donburi: Divide the cooked short-grain rice evenly between two bowls. Gently slide half of the mushroom, egg, and broth mixture over the rice in each bowl. Optionally, sprinkle with togarashi for a touch of spice. Serve immediately for best texture and flavor.
Notes
- Vegetarian dashi can be used instead of traditional dashi made from fish to keep this recipe vegetarian.
- Adjust the soy sauce and sugar amounts to suit your preferred balance of savory and sweet.
- Be careful not to overcook the eggs; they should remain soft and silky.
- Togarashi is optional but adds a nice spicy kick if you like a bit of heat.
- Use freshly cooked short-grain rice for the best texture and authenticity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Mushroom Donburi, Japanese rice bowl, egg and mushroom donburi, vegetarian donburi, comforting Japanese dinner
