Vegetable Donburi Over Seasoned Rice Recipe

Vegetable Donburi Over Seasoned Rice Recipe

Vegetable Donburi Over Seasoned Rice

Servings: 6


  • 5 cups water, divided
  • 2 1/2 cups uncooked sushi rice or other short-grain rice
  • 1 (14 1/2-ounce) can vegetable broth
  • 2 1/2 tablespoons miso (soybean paste)
  • 2 1/2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sugar
  • 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup shredded carrot
  • 3/4 cup (1-inch) sliced green onions
  • 2 large egg whites
  • 1 large egg


  1. Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
  2. Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes.
  3. Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
  4. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
  5. Note: Sushi rice, a sticky rice that’s available in many large supermarkets, holds together well when topped with vegetables and broth. But any rice will work in this dish.
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