Mushroom and Egg Donburi

By Ali Slagle

Published March 26, 2025

  • Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(370)
Comments
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There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)

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Ingredients

Yield:2 servings

  • 1 cup dashi (vegetarian if desired)

  • 2 tablespoons mirin

  • 2 tablespoons soy sauce, plus more to taste

  • 1 tablespoon sake

  • 1 tablespoon sugar, plus more to taste

  • 6 ounces mixed mushrooms, such as shiitake, oyster, cremini and beech, thinly sliced

  • 1 medium leek, white and light green parts only, thinly sliced into rounds

  • 3 large eggs, lightly beaten

  • Cooked short-grain rice, for serving

  • Togarashi (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

19 grams carbs; 280 milligrams cholesterol; 235 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 2 grams fiber; 1195 milligrams sodium; 16 grams protein; 10 grams sugar

Note: 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.

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Preparation

  1. Step 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. Step 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. Step 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.

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Ratings

5 out of 5
370 user ratings
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Comments

Jo

@jeryl when I make veggie donburi @ home I simply use veggie or chicken broth and sometimes add a little anchovy base and also msg to add a little umami

Gem

@Joyce I think you mean H Mart!

Jim Ball

Delicious as written. Keep up the great work!!

Karen

Fast & good. I think one teaspoon vs one tablespoon of sugar is sufficient (and we are not a “cut the sugar” household).

Jamie

This was delicious! I used beech mushrooms. My only recommendation would be quartering the leek rounds, so they cook down more.

Laurieb

Delicious - basically followed the recipe - increased to four servings. based on others comments use three types of mushrooms - enoki, shitake and cremeni. Served with a side of really finely chopped ground beef (cooked in a little of the sauce) for the carnivores in the house. Everyone loved it!

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