Donburi – Main

Veggie alternative: 2 king oyster mushrooms + 50g firm tofu.

Ingredients:

100g sushi rice 

Toppings: 

• Handful bean sprouts 
• 60g pork tenderloin, beef or chicken thigh – thinly sliced & marinated 
• 40g enoki mushrooms 
• 10g potato starch 
• ¼ carrot 
• 1 tbsp pickled ginger 
• ¼ cucumber 
• ¼ avocado 
• 1 stalk spring onion 
• 2 tbsp furikake rice seasoning 
• 1 egg 
• ½ sheet nori seaweed 
• Knob of ginger 
• 1 garlic clove 
• 1 tsp sesame seeds  

Sauce options: Soy sauce, teriyaki, kewpie mayo, mirin, cooking sake, Kikkoman sesame sauce, ponzu. See end for images of brands to buy.

Method:

If using: marinade King Oyster Mushroom in 1tsp of soy sauce and mirin, then coat in potato starch and pan fry to crisp up.
 
1. Slice meat into thin strips then marinate in 1 tbsp Japanese soysauce (Yamasa or Kikkoman brand), 1 tbsp mirin, ½ tbsp cooking sake, 1 tbsp sugar, grated ginger and grated garlic. 
2. Cook sushi rice. 
3. Cook egg for 6.5 minutes from boiling, then immediately submerge in cold water to stop the cooking process. Peel and halve. 
4. Slice the green part of the spring onion stalk into long strips and dunk in ice water. Leave for 5-10 minutes to curl. 
5. Chop/slice cucumber, carrot and avocado. 
6. Stir-fry bean sprouts and carrots until desired softness then add sauce or combination of choice. Season with salt.  
7. Cut nori lengthways into long strips then wrap the base of the enoki mushrooms. Make a wet batter with potato starch and seasonings like salt and furikake. Whisk well then dip the seaweed-wrapped enoki in it. Shallow-fry until both sides are crispy. Drain excess oil on kitchen towel.  
8. Fry meat until golden brown on medium heat – watch out for the sugars in the marinade as they will caramelise and burn. 
7. Assembly – on a bed of hot rice, lay your stir-fry veggies, meat, avocado, crispy mushrooms, boiled egg, pickled ginger and cucumber. Garnish with spring onion curls and sesame seeds. 
9. Drizzle with your sauce of choice.