Mushroom Donburi Bowl

with Spicy Cucumbers

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Instructions

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1 Salt cucumbers

Preheat the oven to 200°C/180°C fan. Slice the cucumbers as finely as possible. Place the cucumbers in a colander or sieve and sprinkle them with the salt. Place the colander in the sink until step 5. 

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2 Roast mushrooms

Meanwhile, slice or directly tear the mushrooms onto a baking tray. Drizzle generously with oil and toss until coated. Roast for 25 min. 

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3 Boil rice

Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving.

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4 Make mushroom sauce

Meanwhile, heat a large pan over a medium heat with the soy sauce, agave syrup and hoisin. Simmer for 1 min, then remove from the heat and set aside. Once the mushrooms are ready, pour them into the pan and toss them in the sauce until coated. 

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5 Dress cucumbers

Peel and finely grate the ginger and garlic. Place the ginger, garlic, vinegar, sesame oil and gochujang paste (spicy!) in a bowl and whisk to combine. With clean hands, squeeze any excess water from the cucumbers. Add the cucumbers to the bowl and toss until coated. 

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6 Serve

Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Serve the mushrooms, avocadocucumbers and sushi ginger over the rice and garnish with the sesame seeds

Tips for fussy eaters

Can't handle the heat? Go easy on the gochujang!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

'Donburi' literally means 'bowl' in Japanese. Donburi bowls commonly consist of simmered vegetables, meat or fish, served over rice.

Cooking Time: 35 min

Cals 632 · Prot 18 · Carbs 92 · Fat 30

Dairy-Free

Ingredients

Number of people

Mushrooms

Chestnut mushrooms 250 Grams
Oyster mushrooms 300 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Agave syrup 10 ML
Hoisin sauce 20 Grams

Spicy cucumber

Cucumber 2 Piece
Salt 1 Tsp
Ginger 30 Grams
Garlic cloves 1 Piece
Rice vinegar 15 ML
Sesame oil 15 ML
Gochujang 10 Grams

Sides

Sushi rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
Avocado 1 Piece
Sushi ginger 40 Grams
Sesame seeds 10 Grams

'Donburi' literally means 'bowl' in Japanese. Donburi bowls commonly consist of simmered vegetables, meat or fish, served over rice.

Cooking Time: 35 min

Cals 632 · Prot 18 · Carbs 92 · Fat 30

Dairy-Free

Instructions

photo

1 Salt cucumbers

Preheat the oven to 200°C/180°C fan. Slice the cucumbers as finely as possible. Place the cucumbers in a colander or sieve and sprinkle them with the salt. Place the colander in the sink until step 5. 

photo

2 Roast mushrooms

Meanwhile, slice or directly tear the mushrooms onto a baking tray. Drizzle generously with oil and toss until coated. Roast for 25 min. 

photo

3 Boil rice

Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving.

photo

4 Make mushroom sauce

Meanwhile, heat a large pan over a medium heat with the soy sauce, agave syrup and hoisin. Simmer for 1 min, then remove from the heat and set aside. Once the mushrooms are ready, pour them into the pan and toss them in the sauce until coated. 

photo

5 Dress cucumbers

Peel and finely grate the ginger and garlic. Place the ginger, garlic, vinegar, sesame oil and gochujang paste (spicy!) in a bowl and whisk to combine. With clean hands, squeeze any excess water from the cucumbers. Add the cucumbers to the bowl and toss until coated. 

photo

6 Serve

Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Serve the mushrooms, avocadocucumbers and sushi ginger over the rice and garnish with the sesame seeds

Tips for fussy eaters

Can't handle the heat? Go easy on the gochujang!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Mushrooms

Chestnut mushrooms 250 Grams
Oyster mushrooms 300 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Agave syrup 10 ML
Hoisin sauce 20 Grams

Spicy cucumber

Cucumber 2 Piece
Salt 1 Tsp
Ginger 30 Grams
Garlic cloves 1 Piece
Rice vinegar 15 ML
Sesame oil 15 ML
Gochujang 10 Grams

Sides

Sushi rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
Avocado 1 Piece
Sushi ginger 40 Grams
Sesame seeds 10 Grams
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