Seared Mushroom Steak Rice Bowl — King Oyster Mushroom Donburi Bowl
Thick king oyster mushroom steaks seared until deeply caramelised and glazed in soy and mirin, served over steamed rice with pickled daikon and sesame in a donburi bowl.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g king oyster mushroom steaks dry with kitchen towel. Combine 1/4 cup tamari, 1/4 cup mirin, 2 tbsp sake, and 2 tsp sugar in a bowl. Grate 2 garlic cloves. Slice 120g pickled daikon and 4 scallion stalks. Have 400g cooked rice, 2 tsp sesame seeds, 0.5 tsp shichimi, and 1 sheet nori ready.
Sear
Heat 2 tbsp sesame oil in a large heavy frying pan over high heat until smoking. Place mushroom steaks cut-side down in a single layer (work in batches if needed to avoid crowding); sear 2–3 minutes without moving until deeply caramelised and golden. Flip and sear the reverse side 1–2 minutes until equally golden.
Glaze
Add grated garlic to the pan and cook 20 seconds until fragrant. Pour tamari glaze over mushrooms and toss over high heat 1–2 minutes until sauce reduces and coats every surface in a sticky glaze.
Plate
Divide steamed rice between two deep donburi bowls. Arrange glazed mushroom steaks over the rice in each bowl. Top each with pickled daikon, scallion, sesame seeds, shichimi togarashi, and nori strips. Serve immediately.
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