Vegan Donburi with Burdock and Enoki Mushrooms

June 22, 2015
Have you ever had donburi? It's basically like a Japanese bibimbap: a big bowl of rice with toppings in a sweet soy sauce. It's usually made of meat and eggs, but is easy to turn into a completely vegan version with Asian roots and mushrooms. For this vegan donburi, I chose burdock as the star ingredient. I grew up eating burdock fairly often and when I go home, I always request it along with other forage-y ingredients (like fern, sesame leaves, lotus root...). It has a unique, crunchy texture, half way between bamboo shoot and lotus root, has plenty of health benefits, and delicious simmered in sweet soy sauce. I also used enoki mushrooms, which is more prevalent in Japanese cuisine, but feel free to substitute with more common varieties if you can't find it. But don't skip to crumble the nori sheet on top! It will just take it to the next level. :)
Vegan Donburi with Burdock and Mushrooms

Vegan Donburi with Burdock and Enoki Mushrooms

utensils YIELDS 2 servings
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  • 2 cups cooked brown rice
  • 2 burdock roots, peeled and sliced thinly
  • 1 package enoki mushrooms
  • 2 cloves garlic, minced
  • 3/4 tsp fresh ginger, minced
  • 2 1/2 tbsp soy sauce
  • 2 1/2 tsp agave syrup
  • 2 tsp sesame oil
  • 1 tbsp neutral oil for the pan
  • 1/2 tsp white miso
  • 1 zucchini or summer squash, sliced
  • 1/2 head broccoli, chopped
  • 1 nori sheet
  • to taste gomashio
  • to taste salt and pepper
  • 2 cups cooked brown rice
  • 2 burdock roots, peeled and sliced thinly
  • 1 package enoki mushrooms
  • 2 cloves garlic, minced
  • 3/4 tsp fresh ginger, minced
  • 2 1/2 tbsp soy sauce
  • 2 1/2 tsp agave syrup
  • 2 tsp sesame oil
  • 1 tbsp neutral oil for the pan
  • 1/2 tsp white miso
  • 1 zucchini or summer squash, sliced
  • 1/2 head broccoli, chopped
  • 1 nori sheet
  • to taste gomashio
  • to taste salt and pepper
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Directions

1. In a large saute pan, heat a bit of neutral oil over medium heat. Add summer squash and 1 clove minced garlic and saute, stirring lightly, for about 3-4 minutes or until cooked through. Salt and pepper and set aside.
2. The squash should have released water so that the pan doesn’t need more oil. Keep the heat on and add enoki mushrooms and 1/2 tsp white miso, and saute for about 2 minutes, until mushrooms are tender. Set aside next to squash.
3. In a small bowl, mix soy sauce, ginger, agave, sesame oil, and whisk together. In the same pan, add burdock and cook for a few minutes. Add half of the soy sauce mixture and 1/3 cup water and stir to combine. Reduce heat, cover, and simmer for about 20 minutes.
4. In the mean time, steam the broccoli in a steamer for about 3-4 minutes until bright green and cooked through.
5. To assemble: place brown rice in a bowl. Top with burdock, enoki, squash, and broccoli. Thin out the remaining soy sauce mixture with water as desired, then pour the sauce on top. Crumble (or use scissors to make thin strips) the nori sheet on top, and sprinkle with gomashio. Enjoy!

Related: How to Make Vegan Sushi
Vegan Sushi Bowl with Carrot Ginger Dressing

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Photo: Peaceful Dumpling


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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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