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Main course · Japanese

Tamago Toji Vegetable Don (Egg-Simmered Vegetable Rice Bowl)

25 min Serves 4 ~397 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeKid-friendlyVegetarian

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Ingredients

  • 1 carrot, julienned
  • 150 g shiitake mushrooms, sliced
  • 1 pak choi
  • 4 eggs
  • 2 tsp vegan kombu dashi powder
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 300 g sushi rice

Nutrition (per serving)

Calories
397 kcal
Protein
15.1 g
Carbohydrate
67.4 g
of which sugars
6.1 g
Fat
6.3 g
of which saturates
2 g
Fibre
3 g
Salt
2.73 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Whisk the vegan kombu dashi powder into 250ml water in a wide pan, add the soy sauce and mirin and bring to a simmer.

  3. 3

    Add the carrot and shiitake and simmer for 5 minutes, then halve the pak choi lengthways and add for 2-3 minutes more until tender.

  4. 4

    Beat the eggs and pour evenly over the vegetables. Cover and cook on a low heat for 2-3 minutes until just set but still a little soft.

  5. 5

    Divide the rice between four bowls and slide the vegetables and egg over each, with any broth left in the pan.

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