Donburi Japanese rice bowl

By Keith Hubner

September 4, 2017

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4


Rice & Veg

200g brown rice

120g red cabbage, shredded

2 tsp rice vinegar

1 tsp sesame oil

1 tsp agave syrup

1 aubergine, chopped small

200g shiitake mushrooms, chopped small

4 shallots, chopped finely

2 carrots, julienned

1 avocado, stoned, peeled and sliced

Donburi sauce

80ml soy sauce

50ml mirin

1 tbsp maple syrup

1/2 tsp freshly grated ginger

1 garlic clove, crushed

Nori & sesame sprinkle

Handful of toasted nori flakes

1 tbsp schichimi togarashi (If you don't have this blitz cayenne pepper, sesame seeds & black pepper)

Handful of black sesame seeds


1Cook the rice according to packet instructions

2Place cabbage in a bowl with the rice vinegar, sesame oil and agave

3Mix well and leave to pickle

4Mix the ingredients for the donburi sauce together

5Heat frying pan over medium heat and add a splash of oil

6Fry the aubergine, mushrooms & shallots for 10 minutes

7Add the donburi sauce and let it cook for 5 mins

8Divide the rice and vegetables between 4 bowls

9Add the cabbage, carrots & avocado

10Mix the nori & sesame sprinkle altogether and sprinkle over the bowls


1 Review


July 28, 2018

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