Mushroom Donburi Bowl

Name: Mushroom Donburi Bowl with Spicy Cucumbers
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 400 Grams of King oyster mushrooms; 1 Tbsp of Vegetable oil; 20 ML of Soy sauce; 10 ML of Agave syrup; 20 Grams of Hoisin sauce; 2 Piece of Cucumber; 1 Tsp of Salt; 30 Grams of Ginger; 1 Piece of Garlic cloves; 15 ML of Rice vinegar; 15 ML of Sesame oil; 10 Grams of Gochujang; 150 Grams of Sushi rice; 1 Tsp of Salt; 300 ML of Water; 1 Piece of Avocado; 40 Grams of Sushi ginger; 10 Grams of Sesame seeds

with Spicy Cucumbers

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

257 Reviews

Cals 758 · Prot 21 · Carbs 108 · Fat 31

Vegan

35 min

Mushroom Donburi Bowl with Spicy Cucumbers

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

257 Reviews

Cals 758 · Prot 21 · Carbs 108 · Fat 31

Vegan

Ingredients

Mushrooms

Chestnut mushrooms

250 Grams

King oyster mushrooms

400 Grams

Vegetable oil

1 Tbsp

Soy sauce 9*10*11*

20 ML

Agave syrup

10 ML

Hoisin sauce 3*9*10*

20 Grams

Spicy cucumber

Cucumber

2 Piece

Salt

1 Tsp

Ginger

30 Grams

Garlic cloves

1 Piece

Rice vinegar

15 ML

Sesame oil 3*9*

15 ML

Gochujang 9*

10 Grams

Sides

Sushi rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Avocado

1 Piece

Sushi ginger

40 Grams

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3171 / 758
Fats (g)	31.2
of which saturated (g)	4.7
Carbohydrates (g)	108
of which sugars (g)	15.4
Fibers (g)	17.9
Proteins (g)	20.6
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

Tip! Salting the cucumber like this helps to draw water out from them, which is which it's best to leave the colander in the sink.

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.

3 Boil rice

Meanwhile, 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.

4 Make 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.

5 Dress cucumbers

Peel and finely grate the ginger and garlic. Place the ginger, garlic, vinegar, sesame oil and gochujang (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.

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, avocado, cucumbers and sushi ginger over the rice and garnish with the sesame seeds.

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