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Mushroom Donburi

Mushroom Donburi

With Soy Rice & Ginger Tenderstem

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We love good Mushroom Donburi With Rice & Broccolini and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaCereals containing GlutenNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Jasmine Rice

1 punnet(s)

Shiitake Mushrooms

1 clove

Garlic Clove

2 unit(s)

Spring Onion

1 unit(s)

Pak Choi

1 sachet

Maple Syrup

1 sachet

Miso Paste


1 sachet

Ginger Puree

1 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1 punnet(s)

Sliced Mushrooms

1 pack(s)

Tenderstem Broccoli ®

1 pot(s)

Cashew Nuts


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1810 kJ
Energy (kcal)433 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate73 g
of which sugars9.0 g
Protein14 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Quarter your shiitake mushrooms, peel and grate the garlic (or use a garlic press). Trim the spring onions then thinly slice. Trim the bok choy and thinly slice widthways.


Mix the miso, maple syrup, half the soy sauce, half the ginger puree (see ingredients for amount) and 1 tbsp of water per person, together in a small bowl. Heat a drizzle of oil in a large frying pan on medium- high heat. When hot, add the sliced mushrooms and shiitakes. Stir fry until they’re tender and brown, 4-5 mins. Add the sauce you just made along with the garlic, stir together and continue cooking until sticky and glazed, stirring frequently, 1-2 mins. Transfer the mushrooms into a bowl and cover with foil to keep them warm.


Wipe the frying pan clean and return to medium-high heat with a drizzle of oil. When it’s hot, add the tenderstem broccoli and stir-fry until tender, 3-4 mins. Add the bok choy, remaining ginger puree and a splash of water, cook until the bok choy has wilted, 1-2.mins. Season with salt.


Once the rice is cooked, carefully fluff it up with a fork and mix the remaining soy sauce through it.


Serve the rice on the side of your bowl. Place the ginger broccoli and bok choy alongside. Serve the mushrooms and any sauce from the bowl, on top and sprinkle over the cashews and spring onion. Enjoy!