Mushroom and Egg Donburi

Ingredients

• 1 cup dash i (vegetarian if desired)
• 2 tablespoon smirin
• 2 tablespoon ssoy sauce, plus more to taste
• 1 tablespoon sake
• 1 tablespoon sugar, plus more to taste
• 6 ounce smixed mushrooms, such as shiitake, oyster, cremini and beech, thinly slice d
• 1 medium leek, white and light green parts only, thinly slice d into rounds
• 3 large eggs, lightly beaten
• Cooked short-grain rice, for serving
• Togarashi (optional), for serving

Instructions

1. In a medium skillet, stir together the dashi, mirin, soy sauce, sake and sugar. Add the mushrooms and leek and bring to a simmer over medium high. Cook until the mushrooms are tender and the broth has reduced by half, 7 to 10 minutes. Taste the broth and add more soy sauce or sugar until pleasantly sweet and salty.
2. Turn the heat down to medium. Starting at the center of the skillet and working out, evenly pour the eggs over the mushroom mixture. Cover and cook until the eggs are barely set and still a bit runny in spots, 1 to 3 minutes. Turn off the heat.
3. Divide the rice between two bowls, then slide half of the mushroom, egg and broth on top of each. Top with togarashi, if desired.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.