Mushroom and Egg Donburi Recipe

Introduction

This Mushroom and Egg Donburi is a comforting Japanese rice bowl featuring tender mushrooms simmered in a flavorful broth, gently topped with softly cooked eggs. It’s a simple yet satisfying meal perfect for any day of the week.

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

1. Step 1: In a medium skillet, combine the dashi, mirin, soy sauce, sake, and sugar. Add the mushrooms and leek, then bring the mixture 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 and adjust seasoning with additional soy sauce or sugar to achieve a pleasant balance of sweet and salty.
2. Step 2: Reduce the heat to medium. Starting at the center of the skillet and working outward, evenly pour the beaten eggs over the mushroom mixture. Cover the skillet and cook until the eggs are just set but still slightly runny in spots, about 1 to 3 minutes. Turn off the heat.
3. Step 3: Divide the cooked rice between two bowls. Carefully slide half of the mushroom, egg, and broth mixture on top of each bowl of rice. Sprinkle with togarashi if using, and serve immediately.

Tips & Variations

• Use vegetarian dashi or vegetable broth to make this dish fully vegetarian.
• Feel free to substitute or add your favorite mushrooms based on what’s available.
• Adjust the sweetness and saltiness of the broth to your taste by varying the amount of sugar and soy sauce.
• For extra richness, add a splash of sesame oil before serving.

Storage

Store any leftover mushroom and egg mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs. Rice can be stored separately and reheated in the microwave or steamed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken broth instead of dashi?

Yes, chicken broth can be used as a substitute, though it will alter the traditional flavor. For a vegetarian option, try using kombu-based dashi or vegetable broth.

How can I tell when the eggs are perfectly cooked?

The eggs should be mostly set but still slightly runny in some spots when you take the pan off the heat. They will cook a little more from residual heat, resulting in a soft, silky texture.

Mushroom and Egg Donburi Recipe

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★★★★★

4.7 from 105 reviews

A comforting Japanese Mushroom and Egg Donburi featuring a savory-sweet simmered mushroom and leek mixture cooked with dashi, mirin, and soy sauce, topped with softly set eggs and served over steaming short-grain rice. This simple yet flavorful one-bowl meal balances earthy mushrooms with gently cooked eggs for a satisfying texture and umami-rich taste.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 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 (shiitake, oyster, cremini, beech), thinly sliced
• 1 medium leek (white and light green parts only), thinly sliced into rounds

Eggs and Serving

• 3 large eggs, lightly beaten
• Cooked short-grain rice, for serving
• Togarashi (optional), for serving

Instructions

1. Prepare the broth and vegetables: In a medium skillet, combine the dashi, mirin, soy sauce, sake, and sugar. Add the sliced mushrooms and leek, then bring the mixture to a simmer over medium-high heat. Cook for 7 to 10 minutes until the mushrooms are tender and the broth has reduced by half. Taste and adjust seasoning with additional soy sauce or sugar to achieve a balanced sweet and salty flavor.
2. Cook the eggs: Reduce the heat to medium. Evenly pour the lightly beaten eggs starting from the center of the skillet over the mushroom mixture. Cover the skillet and cook for 1 to 3 minutes until the eggs are barely set but still slightly runny in the center. Turn off the heat to prevent overcooking.
3. Assemble the donburi: Divide cooked short-grain rice between two bowls. Gently slide half of the mushroom, egg, and broth mixture over the rice in each bowl. If desired, sprinkle with togarashi to add a spicy kick.

Notes

• You can use vegetarian dashi to keep the dish plant-based.
• Adjust soy sauce and sugar to your preferred balance of saltiness and sweetness.
• Use a mix of mushrooms for different textures and flavors; shiitake adds earthiness, oyster brings softness, and cremini and beech provide extra bite.
• Covering the skillet during egg cooking helps gently steam and set the eggs without drying them out.
• Short-grain rice works best to absorb the flavorful broth.
• Togarashi is optional but adds a nice spicy citrus note that complements the dish.

Keywords: Mushroom Donburi, Japanese Rice Bowl, Egg Donburi, Vegetarian Japanese Recipe, Dashi Broth, Quick Japanese Meals