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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.

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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 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

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Course: Easy

Servings: 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!