This Vegan Shiitake Donburi recipe is made with deliciously crispy mushrooms and a sweet and savory glaze!
My love for Japan runs deep. It began with family stories and traditions — my uncle, an enthusiastic admirer of Japanese culture, taught me small rituals like how to hold a rice bowl properly. As a child I sought out restaurants with tatami rooms, removed my shoes, and sat at low zataku tables on cushions. I even chose a Japanese summer camp at age eight.
Japanese culture blends ancient ritual and modern precision in a way that feels both mystical and beautiful. That aesthetic extends to the food: clean, refined flavors, attention to detail, and an emphasis on seasonal ingredients. Traditional Japanese cuisine also adapts well to vegetarian and vegan diets. Historically, limited land made large-scale livestock farming impractical, and staples were rice and seafood. With the spread of Buddhism, eating meat became less common, and dairy never became central to the cuisine the way it has in many Western traditions.
One reason I’ve gravitated toward Japanese flavors since going plant-based is umami — the savory taste associated with glutamates. While umami is often linked to meat and dairy, many plant-based Japanese ingredients are rich in it: miso, tamari, shiitake mushrooms, umeboshi plums, and seaweeds like nori and kombu all deliver deep savory notes without animal products.
I’ll admit that as a kid I hated mushrooms. Most children seem to. Even now I’m not a complete convert, but this shiitake donburi changed my perspective. The mushrooms are cooked in sesame oil until they brown, creating slightly crisp edges and a meaty, chewy interior. The glaze — a balance of tamari, mirin, and maple syrup — caramelizes and coats the shiitakes with sweet, salty, umami-rich flavor. Served over steaming rice donburi-style with fresh toppings, the dish feels both comforting and satisfying.
Shiitake Donburi
15 minutes
15 minutes
30 minutes
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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Combine tamari, mirin, and maple syrup in a small saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the sauce reduces and thickens. Transfer to the refrigerator to cool and set.
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Heat a skillet over medium-high heat. When hot, add 1 teaspoon sesame oil, then add the shiitake mushrooms and toss to coat. Cook until the mushrooms are browned and the edges are slightly crisp.
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Divide cooked rice into bowls (about 1 cup per bowl if serving two). Short-grain sushi rice works nicely but any cooked rice is fine.
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Top each bowl with the hot mushrooms straight from the pan and drizzle generously with the cooled glaze.
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Garnish with avocado slices, bean sprouts, sesame seeds, and scallions to taste.
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Enjoy immediately, ideally with a cup of hot green tea.
Tried this recipe?
Share your results on Instagram or tag #wellandfull to let me know how it went.
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