Vegetable Donburi

Vegetable Donburi is a comforting Japanese rice bowl topped with tender stem broccoli, mushrooms, red chillies, and scallions, simmered in a savoury sauce. This simple yet flavourful dish is perfect for a quick, healthy, and satisfying meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

1 cup short grain rice uncooked Japanese
1 tbsp vegetable oil
200 g mushrooms sliced (shiitake or button mushrooms work well)
150 g tender stem broccoli cut into smaller pieces
1 large red chilli thinly sliced (adjust to taste)
2 medium scallions finely sliced
3 tbsp soy sauce
2 tbsp mirin or 1 tsp sugar mixed with 2 tbsp water as a substitute
1 tbsp sesame oil
1 tsp ginger grated
1 cup vegetable stock
1 tsp sesame seeds optional, for garnish

Instructions

Rinse the rice in cold water until the water runs clear.
1 cup short grain rice
Cook according to package instructions or using a rice cooker. Set aside and keep warm.
Heat the vegetable oil in a large pan or wok over medium heat.
1 tbsp vegetable oil
Add the mushrooms and sauté for 3–4 minutes until softened.
200 g mushrooms
Stir in the broccoli, red chilli and grated ginger, cooking for another 2 minutes.
150 g tender stem broccoli, 1 large red chilli, 1 tsp ginger
Add the soy sauce, mirin, sesame oil and vegetable stock to the pan. Stir well.
3 tbsp soy sauce, 2 tbsp mirin, 1 cup vegetable stock, 1 tbsp sesame oil
Reduce the heat to low and let it simmer for 5–7 minutes until the broccoli is tender but still crisp.
Divide the cooked rice into two bowls.
Spoon the vegetables and sauce over the rice.
Sprinkle the scallions and sesame seeds (if using) on top.
2 medium scallions, 1 tsp sesame seeds
Serve immediately and enjoy!

Notes

Tip:

You can easily customise this dish by adding tofu or swapping in other vegetables like carrots or snow peas. Alternatively use chicken, beef or lamb for the non vegetarian option. Adjust the heat by using more or fewer chillies.

Nutrition