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For a flavourful, savoury and inexpensive one-pot meal, this mushroom topped donburi rice bowl is sure to please. Donburi, or 'rice bowl' dishes, are made from rice with delicious toppings such as sukiyaki beef, spicy pork, or chicken and egg. This donburi features the same warm rice, flavoured slightly with dashi, and topped with umami-rich mushrooms. Enjoy for lunch or as a light dinner.
Wash the rice in running water until the water runs clear. Leave the rice to soak for 15 mins. Drain the rice. In a small bowl combine the 260ml water and sachet of dashi stock powder. Reserve 2 tbsp of the dashi liquid for later. Add remaining dashi stock to the rice and cook the rice as your preferred method.
Cut the ends of the shimeji mushrooms and separate into individual strands by hand. Slice the shiitake mushrooms. Cut the carrots into thin slices
Fry the mushrooms and carrots together in a saucepan with the sesame oil until soft, about 5-7 mins.
Once the mixture has cooked, add the soy sauce and 2 tbsp of dashi liquid. Mix until evenly combined and cook until slightly reduced.
Scoop the cooked rice into bowls and top with the mushroom and carrots. Serve warm.