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.
Cals 632 · Prot 18 · Carbs 92 · Fat 30
Vegan
Try Hello Chef Now
35 min
photo
'Donburi' literally means 'bowl' in Japanese. Donburi bowls commonly consist of simmered vegetables, meat or fish, served over rice.
Cals 632 · Prot 18 · Carbs 92 · Fat 30
Vegan
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Spaghetti and Meatballs
Seabass Piccata
with Root Vegetable Mash
One Pan Salmon and Asparagus Bake
with Feta Cheese
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy