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    Home » Rice Bowls » Shiitake Donburi with Asparagus and Avocado

    August 4, 2017 Rice Bowls

    Shiitake Donburi with Asparagus and Avocado

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    Shiitake Donburi is another simple and delicious 15 minute bowl! This veggie bowl is packed with healthy vegetables and serves as a nice post-gym or after-work meal.

    Shiitake Donburi

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    What does it taste like? It starts with a salty and slightly sweet taste from the soy-sauce glazed Shiitake mushrooms. Then you will taste a light crunch from the diced asparagus and fresh mungbean sprouts, followed the creaminess of the avocados. Overall, it has a dynamic range of flavors and textures. Try it out at home and get a break from all the meat you usually eat throughout the week.

    Key taste variable: Soy Sauce Glaze. This glaze uses only three ingredients. If you don't have mirin, simply use a white wine.

    Shiitake Donburi

    Shiitake Donburi with Asparagus and Avocado

    Shiitake Donburi is a delicious rice bowl that is packed with healthy vegetables and serves as a nice post-gym or after-work meal. Did I mention fresh avocado slices on the side? 
    5 from 1 vote
    Print Pin Rate
    Course: Easy
    Servings: 1 person

    Ingredients

    • Shiitake mushrooms - 4
    • Sesame oil - 1 teaspoon
    • Asparagus - 2
    • Mungbean Sprouts - ⅓ cup
    • Avocado - ½ whole
    • Scallions - Garnish
    • Rice - 1 cup

    Soy Sauce glaze

    • Soy sauce - 2 Tablespoon
    • Mirin - 2 Tablespoon
    • Maple syrup - 2 Tablespoon

    Instructions

    Make Glaze

    • Place all listed glaze ingredients in a bowl and mix thoroughly.
    • Put a frying pan on medium heat. Once hot, place mixture in. Let mixture boil and foam up with bubbles (roughly 2 minutes). This means that it has thickened-up
    • Turn off the heat and pour glaze into a bowl. Set aside to cool.

    Prep Ingredients

    • Cut shiitake mushrooms into thin slices. Drizzle a teaspoon of sesame oil over sliced mushrooms and mix in with your hands.
    • Cut the ends off the asparagus. Then cut them at a slight angle.
    • Wash mungbean sprouts and let excess water drain off.

    Make Bowl

    • Put frying pan on medium high heat. Place shiitake mushrooms and asparagus in. Cook until mushrooms and asparagus get a nice brown charring.
    • Then pour glaze in and coat the veggies. Turn off heat.
    • Put rice into a large bowl.
    • Put handful of mungbean sprouts on top. Then pour the glazed veggies over the sprouts. Add guacamole slices to one side.
    • Garnish with scallions and sesame seeds. Enjoy!

    Notes

    • Watch video below for more details
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    Previous Post: « Korean Curry - Quick Weeknight Dinner
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