Mushroom topped donburi rice bowl

Ease:: Simple
Serves:: 1-2
Prep time:: 15 minutes
Cook time:: 25 minutes
Total time:: 40 minutes

For a flavourful, savoury and inexpensive one-pot meal, this mushroom topped donburi rice bowl is sure to please.

Ingredients

200g japanese rice

260ml water

90g shimeji mushrooms

100g maitake mushrooms

1 carrot

1 tbsp sesame oil

1 tbsp soy sauce

1 sachet dashi stock powder

Method

Prepare the rice: Wash 200g rice in running water until the water runs clear. Leave the rice to soak for 15 mins. Drain the rice. In a small bowl combine the 260ml water and sachet of dashi stock powder. Reserve 2 tbsp of the dashi liquid for later. Add remaining dashi stock to the rice and cook the rice as your preferred method.

Prepare the mushrooms and carrots: Cut the ends of 90g shimeji mushrooms and separate into individual strands by hand. Slice the shiitake mushrooms. Cut 1 carrot into thin slices.

Fry in sesame oil: Fry the mushrooms and carrots together in a saucepan with 1 tbsp sesame oil until soft, about 5-7 mins.

Add soy and dashi: Once the mixture has cooked, add 1 tbsp soy sauce and 2 tbsp of dashi liquid. Mix until evenly combined and cook until slightly reduced.

Serve and enjoy: Scoop the cooked rice into bowls and top with the mushroom and carrots. Serve warm.