Mushroom and Egg Rice Bowl
This vegetarian take on Japanese Gyudon (beef rice bowl) features hearty king oyster mushrooms seared to golden brown, tender onions and soft-cooked eggs simmered in a deliciously savoury sauce. Serve over steamed rice for a comforting donburi-style meal that is so satisfying.
This is an easy, healthy 30-minute meal perfect for weeknights. King oyster mushrooms are amazing as a swap-in for meat because of its texture and ability to soak in loads of flavour. My favourite way to prepare king oyster mushrooms is hand-shredding into strips and searing them in a hot pan until they’re nicely browned on the edges. This technique brings out their umami flavour and make them satisfyingly “meaty”. If you haven’t tried this, I highly recommend!
Gyudon is a Japanese beef rice dish. I used to make the gyudon recipe from JustOneCookbook.com before one day converting it to this meatless version. Hopefully the cyber food police don’t come at me for turning a Japanese classic meatless! This Mushroom and Egg Rice Bowl is a household favourite for us so I am super excited for you to try it.
Let me know what you think of this recipe or if you have any questions, drop it in the comments section. I’m always happy to help!
Eat well and be well,
Sonia
Recipe Notes for Mushroom and Egg Rice Bowl
1.MIRIN (JAPANESE FERMENTED SWEET RICE WINE):
Similar to sake, mirin is also a rice wine but with higher sugar and less alcohol. The real deal mirin is made from sweet rice and rice koji. That’s what you should look for in the ingredients list, along with water and sea salt. Avoid the cheap version containing glucose syrup and/or corn syrup. You can find mirin in Japanese and other East Asian grocery stores, online (ie. Amazon) and in the International aisle of well-stocked grocery stores. Even if you don’t frequent asian stores, Eden Foods (an American company) makes an organic mirin which is available in Canada and the U.S.
2. SAKE (JAPANESE FERMENTED RICE WINE):
You can use either drinking sake or cooking sake. Drinking sake can be purchased from liquor stores and cooking sake can be purchased from Asian grocery stores with a license. Sake substitutes: If you can’t get sake, you can substitute with Chinese or Taiwanese cooking wine (I use the clear kind so the result is visually the same) or dry sherry. Alternatively, you can replace the sake in this recipe with equal amount of water or low-sodium broth.
3. SHICHIMI TOGARASHI:
A Japanese 7-blend chili pepper powder mixture containing Chili Pepper, Orange Peel, Black Sesame Seed, White Sesame Seed, Japanese Pepper, Ginger, Seaweed. You can find it in Japanese and other East Asian grocery stores, and online (ie. Amazon).
You may be interested in these quick and easy recipes:
Speedy Chicken Katsu Dinner
10-Minute Chicken Cream Corn Rice
MUSHROOM AND EGG RICE BOWL
Mushroom and Egg Rice Bowl
This vegetarian take on Japanese Gyudon (beef rice bowl) features hearty king oyster mushrooms seared to golden brown, tender onions and soft-cooked eggs simmered in a deliciously savoury sauce. Serve over steamed rice for a comforting donburi-style meal that is satisfying and easy to make for weeknight dinners.
Ingredients
Instructions
- Mix sauce ingredients and set aside. Shred king oyster mushrooms by hand into thin strips about 1/3” thick.
- Heat skillet over medium-high heat. Drizzle oil and sauté shredded mushrooms in batches so as not to overcrowd (I do them in 2 batches in my 11” cast iron skillet). I don’t salt them because the sauce will be salty enough. Once edges are nice and brown, set aside.
- Drizzle more oil into the skillet and sauté the onions. Add the tablespoon of sugar and saute until onions are softened and taken on some colour, about 3-5 minutes. Add back mushrooms. Pour the sauce into the pan. Lower heat to simmer 3-5 minutes.
- Meanwhile, whisk eggs in a small bowl. After the mushroom-onion mixture has simmered, drizzle egg slowly into it all over. Cover and cook on medium-low until egg is just set but still wobbly.
- Serve over rice with chopped scallions and shichimi togarashi.
Notes
1.MIRIN (JAPANESE FERMENTED SWEET RICE WINE):
Similar to sake, mirin is also a rice wine but with higher sugar and less alcohol. The real deal mirin is made from sweet rice and rice koji. That’s what you should look for in the ingredients list, along with water and sea salt. Avoid the cheap version containing glucose syrup and/or corn syrup. You can find mirin in Japanese and other East Asian grocery stores, online (ie. Amazon) and in the International aisle of well-stocked grocery stores. Even if you don’t frequent asian stores, Eden Foods (an American company) makes an organic mirin which is available in Canada and the U.S.
2. SAKE (JAPANESE FERMENTED RICE WINE):
You can use either drinking sake or cooking sake. Drinking sake can be purchased from liquor stores and cooking sake can be purchased from Asian grocery stores with a license. Sake substitutes: If you can’t get sake, you can substitute with Chinese or Taiwanese cooking wine (I use the clear kind so the result is visually the same) or dry sherry. Alternatively, you can replace the sake in this recipe with equal amount of water or low-sodium broth.
3. SHICHIMI TOGARASHI:
A Japanese 7-blend chili pepper powder mixture containing Chili Pepper, Orange Peel, Black Sesame Seed, White Sesame Seed, Japanese Pepper, Ginger, Seaweed. You can find it in Japanese and other East Asian grocery stores, and online (ie. Amazon).
Nutrition Facts
Calories
379Fat
8 gSat. Fat
2 gCarbs
59 gFiber
4 gNet carbs
55 gSugar
9 gProtein
14 gSodium
956 mgCholesterol
164 mgDisclaimer: Nutrition information is estimated and should be used as guideline only.
Let me know what you think of this recipe or drop any questions you may about in the blog comments. I’m always happy to help. And if you make this or any of my recipes, I’d love to hear about it so tag me on Instagram so I can see!
Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
homemade food to nourish and indulge …
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