Vegetable Donburi Over Seasoned Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
5. 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.
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