Japanese Mushroom and Tofu Rice Bowl

Japanese Mushroom and Tofu Rice Bowl
Japanese Mushroom and Tofu Rice Bowl

I was trying to clean my fridge. I found beech mushroom, green beans, and tofu in the fridge. I thought I could use those to make a Japanese style rice bowl inspired from oyakodon. Mushroom would be the substitute for chicken, tofu will be the substitute for eggs, and green beans will add color and crunch. Wish I had onion at home, and that would be even better.

I LOVE mushrooms…. all kinds of mushrooms! I had both brown beech mushroom and white beech mushroom. It was on sale at my local Chinese supermarket for $0.99/pack. Beech mushroom is also known as clamshell mushroom. It tastes like a fatter, shorter, and meatier version of enoki mushroom.

Time to cook!

Japanese Mushroom and Tofu Rice Bowl

1 tablespoon sake
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon agave nectar
1/2 cup vegetable broth or water
2 cups hot cooked rice
3 cups beech mushrooms (You can use any mushroom(s) you like)
1/2 cup green beans, cut into 1/2 inch pieces
1 package soft (silken) tofu
2 green onions, sliced diagonally

In a small frying pan, ombine the sake, soy sauce, mirin, agave nectar, and vegetable broth and bring to a brisk simmer over medium-high heat.

Add mushroom and green beans to sauce. Simmer until vegetable is cooked, about 5 minutes.

Meanwhile, pat dry and mash the soft tofu in a small bowl.

Add mashed tofu to pan. Continue simmering until everything is heated through, about 2 minutes.

Pour mushroom and tofu with sauce over a bowl of hot rice. Sprinkle some green onions on top. Enjoy!

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