Mushroom and Egg Gyudon Japanese Rice Bowl Recipe
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a close up of a bowl of food with rice and vegetables in it on a table
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saltnpepperhere.com

Mushroom and Egg Rice Bowl — saltnpepperhere

30min · 4 servings
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.
saltnpepperhere
saltnpepperhere

Ingredients

Produce
• 1 Large or 2 small yellow onions (250g)
• 1 Scallion
Refrigerated
• 4 Eggs
Condiments
• 1/4 cup Mirin
• 2 1/2 tbsp Soy sauce
Baking & Spices
• 1 Shichimi togarashi
• 1 tbsp Sugar
Oils & Vinegars
• 1 Neutral oil
Beer, Wine & Liquor
• 1/4 cup Sake
Other
• ¾ lb (2 x 170g packages) king oyster mushrooms, hand-shredded into strips

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