Name: Mushroom and Egg Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: ¾ lb (2 x 170g packages) king oyster mushrooms, hand-shredded into strips; 1 large or 2 small yellow onions (250g), thinly sliced; 1 tbsp sugar; 4 eggs; Neutral oil for sautéing (such as avocado oil); ¼ cup mirin; ¼ cup sake; 2½ tbsp soy sauce; Steamed Japanese short grain rice – 4 servings; 1 scallion, chopped; Shichimi togarashi, optional

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If you are looking for a comforting, flavorful, and surprisingly simple meal to brighten your day, these Mushroom and Egg Rice Bowls are an absolute must-try. The combination of hand-shredded king oyster mushrooms, softly sautéed onions, and gently cooked eggs over steaming Japanese short grain rice creates a harmony of textures and umami-rich flavors that will keep you coming back for more. This dish brings together pantry staples and fresh ingredients to make something that feels both homey and special. Get ready to dive into a bowl of pure satisfaction!

Mushroom and Egg Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity, using a handful of essential ingredients that each play a starring role. From the meaty texture of king oyster mushrooms to the subtle sweetness of onions and the creamy richness of eggs, every component builds layers of flavor and texture that make Mushroom and Egg Rice Bowls so irresistible.

King oyster mushrooms (¾ lb): Hand-shredded into strips, these mushrooms provide a hearty, almost meaty bite that’s perfect for this dish.
Yellow onions (1 large or 2 small): Thinly sliced to soften and caramelize, lending sweetness and depth to the bowl.
Sugar (1 tbsp): Helps the onions caramelize beautifully, enhancing their natural sweetness.
Eggs (4): Whisked and gently cooked into the savory mushroom mix, adding creaminess and richness.
Neutral oil (like avocado oil): Perfect for sautéing without overpowering the delicate ingredients.
Mirin (¼ cup): Adds a subtle sweetness and slight tang that lifts the entire dish.
Sake (¼ cup): Brings a gentle depth and umami, melding beautifully with the mushrooms and onions.
Soy sauce (2½ tbsp): Provides saltiness and savory complexity.
Steamed Japanese short grain rice: The ideal soft and sticky base to cradle all the flavors.
Scallions (1): Chopped and sprinkled on top for color and fresh crunch.
Shichimi togarashi (optional): A Japanese chili pepper mix that adds a kick of heat and a burst of flavor if you desire.

How to Make Mushroom and Egg Rice Bowls

Step 1: Prepare the Sauce and Mushrooms

Start by combining the mirin, sake, and soy sauce in a small bowl. This simple sauce is the magic that ties all the flavors together. Then, carefully hand-shred the king oyster mushrooms into thin, ⅓-inch strips—this step ensures that when sautéed, they develop beautifully crisp edges and soak up the sauce perfectly.

Step 2: Sauté the Mushrooms

Heat a skillet over medium-high heat and add a drizzle of your neutral oil. Sauté the shredded mushrooms in batches to avoid overcrowding, allowing each piece to brown nicely without steaming. This caramelization is key to creating a deep, savory flavor base for the dish.

Step 3: Cook the Onions

In the same skillet, add more oil if needed and toss in the thinly sliced onions with the sugar. Sauté until the onions soften and develop a lovely golden hue, about 3 to 5 minutes. The sugar helps bring out their natural sweetness, complementing the mushrooms perfectly.

Step 4: Combine and Simmer

Return the browned mushrooms to the skillet and pour in the prepared sauce. Lower the heat to a gentle simmer and let everything cook together for 3 to 5 minutes. This allows the flavors to meld and the sauce to thicken slightly, coating every morsel with delicious umami.

Step 5: Add the Eggs

While the mushroom and onion mixture simmers, whisk your eggs in a small bowl until smooth. Slowly drizzle the eggs evenly over the skillet mixture, then cover and cook on medium-low heat just until the eggs are set but still have a little wobble. The gentle cooking keeps the eggs silky and tender, adding the perfect creamy texture to the bowl.

How to Serve Mushroom and Egg Rice Bowls

Garnishes

Top your bowl with freshly chopped scallions to add a bright pop of color and a subtle oniony bite. For those who love a touch of heat and extra layers of flavor, a sprinkle of shichimi togarashi is an unbeatable finishing touch. It adds just the right amount of spice and complexity without overpowering the dish.

Side Dishes

Mushroom and Egg Rice Bowls are hearty enough to stand on their own, but pairing them with light and refreshing sides can elevate the meal even further. Consider a crisp cucumber salad tossed with rice vinegar or a simple miso soup with tofu and seaweed. These add freshness and balance to your dining experience.

Creative Ways to Present

For a fun twist, serve the Mushroom and Egg Rice Bowls in individual deep bowls to highlight the colors and textures beautifully. You can also garnish with toasted sesame seeds or a drizzle of sesame oil for an extra nutty aroma. For an easy lunchbox option, pack the components separately and let the mushroom-egg mixture be poured over rice just before eating to keep textures perfect.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Mushroom and Egg Rice Bowls adventure, store them in an airtight container in the refrigerator. The mushrooms and eggs keep their flavor well for 2 to 3 days, making it a perfect next-day meal or quick lunch option.

Freezing

While the eggs can be a bit delicate for freezing, the mushroom and onion mixture freezes nicely if you want to save some sauce-packed goodness. Freeze in a sealed container for up to one month. When ready, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm your leftovers in a non-stick skillet over low heat to preserve the silky texture of the eggs and avoid drying out the mushrooms. Alternatively, a quick blast in the microwave works if you keep the time short and cover to retain moisture.

FAQs

Can I use other types of mushrooms?

Absolutely! While king oyster mushrooms offer a fantastic meaty texture, you can substitute with shiitake, cremini, or even button mushrooms. Just adjust the cooking time to ensure they brown nicely and develop great flavor.

Is it necessary to hand-shred the mushrooms?

Hand-shredding the mushrooms creates thin strips that cook evenly and develop those delicious browned edges. Using a knife to slice thinly works too, but shredding by hand gives you that rustic, tender texture that shines in this dish.

What if I don’t have mirin or sake?

No worries! You can substitute sake with dry sherry or even a mild cooking wine, and mirin can be replaced with a mix of a little sugar and white wine or diluted honey. These swaps still give good flavor but try to keep the balance of sweet and savory intact.

Can I make this recipe vegan?

To make a vegan version, skip the eggs and consider adding silken tofu scrambled in or simply omit entirely. You can also enhance umami by adding a dash of mushroom or soy-based seasoning for that savory depth.

What’s the best rice to use?

Japanese short grain rice is ideal because of its soft, sticky texture that holds together beautifully under the mushroom and egg topping. If you don’t have this, any short grain rice or sticky rice will work well; just avoid long-grain varieties to keep the authentic bowl experience.

Final Thoughts

There is something truly comforting and soulful about these Mushroom and Egg Rice Bowls. They manage to be simple and elegant at the same time, perfect for a cozy dinner or an easy weekday lunch. I hope you enjoy making and eating this recipe as much as I do—it’s a wonderful way to savor umami-packed mushrooms and creamy eggs nestled on a bed of rice. Give it a try and watch it become one of your favorite go-to meals!

Mushroom and Egg Rice Bowls Recipe

★★★★★

4.9 from 6 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A flavorful and comforting dish featuring hand-shredded king oyster mushrooms sautéed with caramelized onions and simmered in a savory sauce of mirin, sake, and soy sauce, then topped with soft, gently cooked eggs and served over steamed Japanese short grain rice. Garnished with fresh scallions and a hint of spicy shichimi togarashi for an authentic Japanese-inspired rice bowl.

Instructions

Prepare the sauce and mushrooms: Mix the mirin, sake, and soy sauce together in a bowl and set aside. Hand-shred the king oyster mushrooms into thin strips approximately ⅓ inch thick.
Sauté mushrooms: Heat a skillet over medium-high heat and drizzle with neutral oil. Sauté the shredded mushrooms in batches to avoid overcrowding, allowing edges to become nicely browned but do not season with salt since the sauce is salty enough. Once cooked, set mushrooms aside.
Cook onions: Add more oil to the skillet and sauté the thinly sliced onions over medium heat. Add 1 tablespoon of sugar and cook until the onions are softened and lightly caramelized, about 3 to 5 minutes.
Combine mushrooms and sauce: Return the sautéed mushrooms to the skillet with the onions. Pour the prepared sauce over the mixture and lower the heat to a simmer. Cook together for 3 to 5 minutes to meld the flavors.
Add eggs: Meanwhile, whisk the eggs in a small bowl. Slowly drizzle the beaten eggs evenly over the mushroom and onion mixture in the pan. Cover and cook on medium-low heat until the eggs are just set but still slightly wobbly, ensuring a silky texture.
Serve: Spoon the mushroom and egg mixture over bowls of steamed Japanese short grain rice. Garnish with chopped scallions and sprinkle with shichimi togarashi if desired for a bit of spice.

Notes

Mirin: Use authentic mirin made from sweet rice and rice koji, water, and sea salt for the best flavor. Avoid versions with glucose or corn syrup.
Sake: Both drinking and cooking sake can be used. If unavailable, substitute with Chinese or Taiwanese cooking wine, dry sherry, or equal parts water or low-sodium broth.
Shichimi Togarashi: A Japanese seven-spice chili powder blend perfect for adding warmth and complexity. Available at Japanese or East Asian grocery stores and online.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sautéing and Simmering
Cuisine: Japanese