Drain the rice. This donburi features the same warm rice, flavoured slightly with dashi, and topped with umami-rich mushrooms. Top with chicken doburi, pickled cabbage and avocado. Today I used Shiitake, Shimeji and Enoki to make this delicious rice bowl dish. It was the original grain bowl, before grain bowls became trendy.For this version I used a combo of Japanese six grain rice that I mixed with sushi rice for the base. Cut the ends of the shimeji mushrooms and separate into individual strands by hand. Cook those proteins simply with Salt and Pepper, or you don’t need to cook Tofu. Using a spoon, carefully remove the cured egg yolks from the curing liquor and gently place on top of the riceGarnish with chopped spring onions, micro herbs and a sprinkle of sesame seeds and serve immediately. Add remaining dashi stock to the rice and cook the rice as your preferred method. This recipe is pretty straight forward. Japanese Rice Bowl & Mushroom Tempura Ingredients ½ Cup Long Grain White Rice 5 Ounces Shiitake Mushrooms 3 Cloves Garlic 2 Ounces Pea Tips 1 Zucchini 1 Salt and Pepper Cucumber Knick Knacks 2 Tablespoons Rice Vinegar 2 Tablespoons White Miso Paste 1 Tablespoon Sesame Oil ⅓ Cup Rice Flour ¼ Cup Mayonnaise Makes: 2 servings | Calories: about 750 per serving Prep Time: 15 minutes | Cook … You could use broccoli, asparagus, or any other green cabbage if you can’t find pak choi. Adapted from Great British ChefsServes 42 cups of rice (used a 50:50 combo of Japanese six grain rice and sushi rice)1/3 cup of tamari (used low sodium)3 tablespoons mirin1 tablespoon maple syrup1 teaspoon grated ginger2 garlic clove, grated1 tablespoon of olive oil1 small onion, finely chopped4 chicken thighs, skin-on, boneless, each cut into 4–5 pieces1/3 pound oyster mushrooms (substitute your favorite variety)To serve:1 avocado, sliced2 spring onions, finely slicedMicrogreens or coriander leavesToasted sesame seedsChile oil (optional)Cook the rice in your rice maker (or stovetop) according to manufacture’s directions.While the rice is cooking, make the donburi sauce by combining the tamari, mirin, maple syrup, ginger and garlic to a small bowl. Japan Centre offers the largest selection of authentic Japanese food, drink and lifestyle products in Europe. Add a protein such as Boiled Egg and enjoy. 2 Servings. My recipes are all very easy home cooking style. Once the mixture has cooked, add the soy sauce and 2 tbsp of dashi liquid. Reserve 2 tbsp of the dashi liquid for later. Donburi is a Japanese rice bowl that can be topped with various ingredients, from fish to meat to vegetables. *Note: If you use Enoki, add it last. From there…. Stir to combine.Add the olive oil to a large frying pan set over a medium-low heat. For this version I used a combo of Japanese six grain rice that I mixed with sushi rice for the base. With such strong flavours in the teriyaki mushrooms, I wanted to keep it simple. *Note: If you like Oyster Sauce, you can use it instead of Soy Sauce, OR both. Half fill a bowl with warm Cooked Rice and cover it with Mushroom mixture. There’s grain bowls and then there’s grain bowls. Drizzle with chile oil if you like. Can be prepared a day or two in advance. Required fields are marked *, Form action *Note: If you like Oyster Sauce, you can use it instead of Soy Sauce, OR both. We use cookies to give you the best online shopping experience. 160 to 180g Asian Mushrooms *Today I used Shiitake, Shimeji and Enoki*Note: You can cook as much as you want to eat. This sauce makes the simple fish into an extra special dish. So there are a few elements to this recipe, but trust me, they all work so well together. It has a giant mound of “. Gently add the egg yolks, cover and place in the fridge for 6-8 hours.Don’t toss the curing mixture, it can be reused. Your email address will not be published. Leave the rice to soak for 15 mins. Add a protein such as Boiled Egg and enjoy. You can find out more by reading our, Japan Centre - Japanese Food Hall since 1976, Coronavirus - find out the latest information & delivery update, Vegan and Organic Tofu and Meat Alternatives, Shimaya Bonito Dashi Stock - Powder, 50 g, 10 sachets. Fry for a further 3 to 4 minutes, or until the chicken and mushrooms are cooked through. Enjoy for lunch or as a light dinner. Season with salt and cayenne. Welcome to 'Hiroko's Recipes' website. I previously posted a recipe for soy-cured egg yolks. The volume will be reduced when cooked.10g Butter OR 1/2 tablespoon Sesame Oil1 clove Garlic *finely choppedChilli Flakes *optional2 tablespoons Sake (Rice Wine)1 tablespoon Soy Sauce1 serving Cooked Rice *warmed1/2 Spring Onion *finely shopped1 Boiled Egg *optional. https://www.japancentre.com/.../1529-mushroom-topped-donburi-rice-bowl Japanese Mushroom Sauce & Fish. Mushroom lovers love all types of mushrooms. Depending on where you are/live in Japan, this dish might be called Kayaku Gohan (かやくご飯) or Gomoku Gohan (五目ご飯), 5-ingredient mixed rice, which is loosely translated because there are … Add the onions back. It’s usually seasoned with Japanese stock ( dashi ) and soy sauce. Wash the rice in running water until the water runs clear. Sprinkle with finely chopped Spring Onion. It’s worth using a few pans for these teriyaki mushroom egg fried rice bowls! This mushroom sauce is good with Fish, but also good with Tofu or Chicken. Unsubscribe. When Mushrooms are softened, add Soy Sauce and combine. “The high concentration of salt from the curing liquid (soy sauce or tamari) draws out water from the exterior of the yolk, forming a thin, intensely savory exterior shell around a gooey, runny interior. Serve warm. When Mushrooms are softened, add Soy Sauce and combine. Sprinkle with Sake that will help cooking process and also adds umami. When hot, add the chicken pieces skin side down. Scoop the cooked rice into bowls and top with the mushroom and carrots. Makes. Sprinkle with finely chopped Spring Onion. 7 ounces (about 2 cups) red cabbage, finely sliced2 tablespoons of rice vinegar1 teaspoon sesame oil1 teaspoon maple syrup2 teaspoons toasted sesame seedsPinch sea saltPinch cayennePlace the cabbage in a bowl and drizzle over the rice vinegar, sesame oil and maple syrup. Slice the shiitake mushrooms. Remove from the pan and set aside.Turn the heat up to medium, added a little more olive oil if needed.