Miso Mushroom Donburi with Quick Pickled Cucumber & Japanese Mayo

Miso Mushroom Donburi with Quick Pickled Cucumber & Japanese Mayo

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, August 15, 2021.
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Donburi rice bowls originated in Japan, but can now be found on menus across New Zealand. Our Miso Mushroom Donburi is one of a kind, topped with tasty mushrooms, crunchy slaw and a sprinkle of nori. It's served with a generous dollop of Japanese mayo to bring it all together.

Ingredients

Rice

  • 1 cup brown rice
  • 2 cup edamame beans

Pickled Cucumber

  • 1 telegraph cucumber, diced 2cm
  • 2 radish, finely diced
  • 1 pack pickling liquid
  • 1 pack toasted black & white sesame seeds
  • 1/2 tsp sesame oil

Mushrooms

  • 400g portobello mushrooms, thinly sliced
  • 1 drizzle of oil
  • 150g miso glaze

To Serve

  • 350g slaw
  • 4 Tbsp Japanese mayo
  • 1 pack shredded nori

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Add edamame to pot a cook for a further 3 minutes. Drain well, return to pot and season to taste with salt.
  3. Cut cucumber into chunks roughly 2cm. Finely dice radish and add to a small bowl along with cucumber, pickling liquid, sesame seeds, sesame oil and a pinch of salt. Toss together and set aside to pickle.
  4. Thinly slice mushrooms and set aside.
  5. Heat oil in a medium fry-pan on high heat. Cook mushrooms with a pinch of salt for 5-6 minutes, tossing occasionally, until tender. Add miso glaze and cook for a further 1-2 minutes, stirring, until mushrooms are sticky and sauce has reduced. Keep warm.
  6. Rice, slaw, mushrooms and pickled cucumber topped with Japanese mayo and nori (see tip).

Nutritional Information

Energy 2278 kj
544 kcal
Protein 19.2g
Carbohydrate 62.5g
Fat 23.9g