Kinoko Tamago Don (Mushroom and Soft Egg Rice Bowl)
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Ingredients
- 400 g mixed mushrooms (shiitake and chestnut)
- 1 onion, finely sliced
- 4 eggs
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 16.9 g
- Carbohydrate
- 70.4 g
- of which sugars
- 7.5 g
- Fat
- 6.5 g
- of which saturates
- 2.1 g
- Fibre
- 3.6 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 250ml water in a wide shallow pan, add the soy sauce and mirin and bring to a simmer.
- 3
Add the onion and mushrooms, cover and simmer for 6-8 minutes until the onion is soft and the mushrooms have taken on the broth.
- 4
Beat the eggs and pour evenly over the mushrooms. Cover and cook on a low heat for 2-3 minutes until just set but still soft in places; do not stir.
- 5
Divide the rice between four bowls and slide a quarter of the mushroom and egg mixture onto each, with any broth left in the pan.
- 6
Scatter with the spring onions and serve at once.
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