Mushroom Donburi Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Mushroom Donburi Also known as Kinokonodonburi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kinokonodonburi

Donburi is a typical dish of Japanese cuisine consisting of a bowl of rice covered with a variety of ingredients. One of the most popular versions of this dish is the Mushroom Topped Donburi Rice Bowl, which is known for its simplicity and unique flavor.

The dish consists of a base of cooked white rice, which is placed in a large and fused bowl. On top of the rice, sliced and floated mushrooms are added, which can be of different types, such as shiitake, mushroom or enoki. The mushrooms are rich in flavor and bring a soft and juicy texture to the dish.

In addition to mushrooms, the Mushroom Topped Donburi Rice Bowl can be supplemented with other ingredients such as roasted onions, salmon, soy sauce and boiled eggs. The egg is usually served with the soft jewel, which adds a creamy touch to the dish.

One of the most striking features of the Mushroom Topped Donburi Rice Bowl is its presentation. The dish is served in a large, deep bowl, which allows all the ingredients to be well distributed and mixed. In addition, the color combination of the dish is quite attractive, with white rice contrasting with mushrooms and cooked eggs.

In addition to being a tasty option, the Mushroom Topped Donburi Rice Bowl is also a rather nutritious dish. Rice is a source of complex carbohydrates, which provide energy to the body, while mushrooms are rich in proteins, vitamins and minerals essential for health.

Despite being a simple dish, the Mushroom Topped Donburi Rice Bowl is highly appreciated by Japanese and also by people of other nationalities. Its combination of flavors and textures makes it a versatile option, and can be served as a full meal or as an accompaniment to other dishes.

In short, the Mushroom Topped Donburi Rice Bowl is a Japanese dish that has gained popularity around the world for its simplicity, flavor and nutritional value. If you are a lover of Japanese cuisine or are looking for a different and delicious option, don’t forget to try this traditional and delicious dish.

Origin and history of Donburi de Cogumelo

The dish "Mushroom topped donburi rice bowl" originates in Japanese cuisine and is a type of rice bowl (donburi) covered with mushrooms. Donburi is a very popular dish in Japan and consists of a bowl of cooked rice with various types of ingredients on top. The history of this dish dates back to the Edo period (1603-1868), when it was common among workers to eat a rice dish covered with meat or vegetables during lunchtime. Over time, various variations of donburi were created, including the "Mushroom topped donburi rice bowl", which is a vegetarian and healthy option. Mushroom is a highly appreciated ingredient in Japanese cuisine, being considered a versatile and nutritious ingredient. Thus, the "Mushroom topped donburi rice bowl

About the recipe

• Name of the plate: Mushroom Donburi
• Name of the dish in English: Mushroom topped donburi rice bowl
• Name of the plate in Japanese: きのこのどんぶり
• Name of the Romanian dish: Kinokonodonburi

Information about preparation

• Time to prepare: 15 minutes
• Time of Cooking: 25 minutes
• Difficulty: SIMPLE
• It suits: 1-2 people
• Occasions: Main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Mushroom DonburiIt makes sense to improvise

• 200g of Japanese rice
• 260 ml of water
• 1 carrot
• 1 tablespoon of garlic oil
• 1 tablespoon of soy sauce
• Sachet Dashi Stock Powder
• 90g of Shimeji mushrooms
• 100g of Maitake mushrooms
• The Donburi Rice Bowl

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Mushroom Donburi. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the rice.

• Wash 200g of rice in running water until the water is clean.
• Leave the rice for 15 minutes.
• Escape and reserve.
• In a small bowl, mix 260 ml of water with Dashi powder.
• Save 2 tablespoons of Dashi liquid for later.
• Add the rest of Dashi bouillon to the rice and cook as you prefer.

Prepare the mushrooms and carrots:

• Cut the Shimeji mushrooms (90g) into individual threads and shiitake mushrooms.
• Make a carrot.

Stir with ginger oil:

• In a pot, fry the mushrooms and carrots together with 1 tablespoon of salmon oil until they become soft, approximately 5-7 minutes.

Add soya sauce and Dashi:

• When the mixture is boiled, add 1 tablespoon of soy sauce and 2 tablespoons of reserved Dashi liquid.
• Mix well and cook until slightly reduced.

Serve and enjoy:

• Put the cooked rice in bowl and cover with the flooded mushrooms and carrots.
• Serve it warm.

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