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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/mushroom-and-egg-donburi-recipe/