Recipe Shiitake Renkon Donburi
Shiitake Renkon Donburi is a traditional Japanese dish that perfectly marries the deep, umami flavors of shiitake mushrooms with the delicate crunch of the lotus, called renkon. Served on a bed of hot white rice, this donburi is nourishing, light and full of contrasting textures. It's an ideal recipe for traveling to the heart of Japanese cuisine without leaving your kitchen.
- Prep Time
- 15 minutes
- Cooking Time
- 20 minutes
- Servings
- 2
Ingredients
- 300 g cooked short-grain Japanese rice
- 100 g lotus root (renkon), peeled and cut into thin slices
- 150 g fresh shiitake
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce with butter
- 1 tablespoon mirin
- 1 tablespoon cooking sake
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- A few sprigs of chopped spring onion for garnish
- Toasted sesame seeds for the finishing touch
Directions
- Start by cooking Japanese rice, rinsing thoroughly in cold water until the water runs clear. Then let it stand for 30 minutes to allow the grains to hydrate properly. Cook with the right proportion of water, generally 1 part rice to 1.2 parts water, then leave covered for a few minutes after cooking.
- Meanwhile, prepare the vegetables by cutting the shiitake into strips and the renkon into thin slices.
- Pour the vegetable oil into a hot frying pan and sauté the onion until translucent.
- Then add the shiitake mushrooms and lotus slices, and sauté for a few minutes to release their aromas and retain their crunchy texture.
- In a small bowl, mix the soy sauce with a little butter, mirin, sake and sugar, then pour into the pan. Simmer gently for 10 minutes to allow the vegetables to soak up the sauce and concentrate the flavors. Once the ingredients are caramelized and coated, remove from the heat.
- Arrange a generous portion of hot rice in each bowl, top with the shiitake and renkon mixture, then sprinkle with fresh spring onion and sesame seeds.
- Serve immediately to enjoy the contrast between soft rice, crunchy lotus and fragrant shiitake.
