Vegetable Donburi Over Seasoned Rice

Vegetable Donburi Over Seasoned Rice Recipe
Randy Mayor
Donburi (dohn-boo-ree) is "fast food" in Japan--boiled rice topped with broth and either vegetables, meat, fish, or eggs. Our version combines shiitake mushroom caps, carrots, and green onions, and is flavored with Asian seasonings and miso, a slightly sweet paste made from ground soybeans. You can find miso in most large supermarkets, Asian markets, or health-food stores.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 6 %
Fat 2.2 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 8.8 g
Carbohydrate 64.4 g
Fiber 2.8 g
Cholesterol 44 mg
Iron 4.4 mg
Sodium 869 mg
Calcium 33 mg

Ingredients

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

Preparation

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.

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.

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.

Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.

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.