This Vegan Shiitake Donburi recipe is made with deliciously crispy mushrooms and a sweet and savory glaze!
My love affair with Japan started young and has only deepened over the years. It began with family stories and small rituals—my uncle teaching me how to hold a bowl of rice the Japanese way, visiting restaurants with tatami dining rooms, removing our shoes and sitting at low zataku tables on cushions. Those early experiences sparked a fascination with a culture that blends ancient tradition and modern innovation, precision and quiet beauty. And of course, the food was irresistible.
Japanese cuisine adapts naturally to vegetarian and vegan diets. Historically, Japan’s limited land made large-scale livestock farming impractical, so the traditional diet centered on rice, seafood and preserved plant foods. With the influence of Buddhism, meat consumption became less common, and staples familiar in Western cooking—like dairy—never became widespread. Instead, many Japanese dishes rely on ingredients rich in umami: miso, tamari, kombu and nori, umeboshi plums, and shiitake mushrooms.
Oddly, I grew up disliking mushrooms—do any kids actually like them? Even now I wouldn’t call myself a mushroom fanatic, but this shiitake donburi changed my mind. The mushrooms in this recipe are sautéed in a little sesame oil until their edges brown and crisp, while the centers remain tender and slightly chewy. The glaze—made from tamari, mirin and maple syrup—creates a glossy, savory-sweet coating that brings out the shiitake’s natural umami. The result is deeply flavorful and satisfyingly “meaty” in texture, without relying on processed meat substitutes. I ate the whole batch right after photographing it, and now shiitakes have earned a permanent spot in my kitchen.
Shiitake Donburi
15
15
30
Ingredients
Shiitake Mushrooms
- 2 Cups Shiitake Mushrooms
- 1 Tsp Sesame Oil
Glaze
- 1/4 Cup Tamari
- 1/4 Cup Mirin
- 1/4 Cup Maple Syrup
For the Bowls
- At least 2 Cups Sushi Rice cooked
- At least 2 Avocados
- Bean Sprouts
- Sesame Seeds
- Scallions
Instructions
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In a saucepan over medium heat, combine tamari, mirin and maple syrup. Simmer gently for 10–15 minutes, until the glaze thickens. Transfer to the refrigerator to cool and firm up.
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Heat a skillet over medium-high heat. When hot, add 1 teaspoon sesame oil, then the shiitake mushrooms. Toss to coat and cook until the edges are browned and slightly crisp, stirring occasionally.
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Portion at least one cup of cooked rice into each bowl. Short-grain sushi rice works beautifully, but any rice you prefer is fine.
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Top the rice with the hot mushrooms straight from the pan, and drizzle the cooled glaze over the mushrooms.
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Finish each bowl with avocado slices, bean sprouts, sesame seeds and sliced scallions to taste.
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Serve immediately, ideally with a cup of hot green tea.
Tried this recipe?
Let me know @wellandfull or tag #wellandfull!
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