Countries 
VEGAN DONBURI
Ingredients
For the rice:
- 2 cups sushi rice
- 2 cups water
For the toppings:
- 1 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 inch piece ginger grated
- 1 carrot sliced into matchsticks
- 1 red bell pepper sliced
- 1 cup mushrooms sliced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 tbsp cornstarch
- 1 cup vegetable broth
- 1 cup frozen shelled edamame
- 4 green onions sliced
Instructions
- Rinse the sushi rice in cold water until the water runs clear.
- In a pot or rice cooker, combine the rice and water and cook according to package instructions.
- While the rice is cooking, prepare the toppings.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
- Add the carrot, bell pepper, and mushrooms and cook for another 5 minutes until the vegetables are tender.
- In a small bowl, whisk together the soy sauce, mirin, sugar, cornstarch, and vegetable broth.
- Add the sauce to the skillet and stir until the sauce thickens and coats the vegetables.
- Add the frozen edamame and cook for another 2-3 minutes until the edamame is heated through.
- To assemble the donburi, divide the cooked rice among 4 bowls.
- Spoon the vegetable mixture over the rice and sprinkle with sliced green onions.
- Serve hot.
Notes
NUTRITIONAL FACTS:
Calories: 472 | Total Fat: 8g | Total Carbohydrates: 91g | Dietary Fiber: 7g | Protein: 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
