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Vegan Donburi Recipe - Pulled Shiitake Rice Bowl

This Vegan Donburi Recipe – Pulled Shiitake Rice Bowl transforms fresh shiitake mushrooms into a savory, tender topping that mimics the satisfying texture of pulled meat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Calories 485 kcal

Equipment

  • Medium pot or rice cooker
  • Large skillet or sauté pan
  • Mixing bowls
  • Forks for pulling mushrooms
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small whisk or spoon
  • Grater or microplane for ginger
  • Tongs or spatula

Ingredients
  

Rice Bowl

  • 1½ cups sushi rice or short-grain rice, uncooked
  • 2 cups water, plus extra for rinsing rice
  • 14 oz fresh shiitake mushrooms, stems trimmed
  • 1 tbsp neutral oil
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup shredded carrot
  • 1 cup cucumber, thinly sliced
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 sheet nori, cut into thin strips
  • ½ cup vegan kimchi or pickled vegetables (optional)

Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tsp miso paste
  • 1 tsp sriracha or chili garlic sauce (optional)
  • 2 tbsp water
  • 1 tsp cornstarch

Instructions
 

  • Step 1: Prepare the Rice

    Rinse the rice under cold water until the water runs mostly clear. Add the rice and 2 cups of water to a medium pot or rice cooker.

  • Step 2: Cook the Rice

    Cook according to package directions. Once cooked, let the rice rest covered for 10 minutes before fluffing gently with a fork.

  • Step 3: Pull the Mushrooms

    Trim the stems from the shiitake mushrooms. Using two forks or clean hands, pull the mushroom caps into thin, shredded strips.

  • Step 4: Make the Sauce

    In a small bowl, whisk together the soy sauce, mirin, rice vinegar, maple syrup, sesame oil, miso paste, sriracha (if using), water, and cornstarch until completely smooth.

  • Step 5: Cook the Mushrooms

    Add the pulled shiitake mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms soften and begin to brown around the edges.

Notes

Cooking Tips

  • Press mushrooms gently against the pan while cooking to encourage browning and create a meatier texture.
  • Short-grain rice provides the best sticky texture for holding toppings together.
  • If the sauce reduces too quickly, add a splash of water to loosen it.
  • Oyster mushrooms can be substituted for an even more shredded, pulled texture.
  • Add tofu, edamame, or tempeh for additional protein.
  • Chill the cucumber and carrots before serving for a refreshing contrast to the warm rice.
  • Use tamari instead of soy sauce to make the recipe gluten-free.
  • Slice the avocado just before serving to prevent browning.