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Kinokodon Mushroom Donburi

Prep Time:

10 Minutes

Cook Time:

5 Minuts


2 Servings



About the Recipe

Are you a mushroom lover. Personally, I adore mushrooms, cooked or raw. (If you don't like mushroom, stop here!) The trick here is giving the mushrooms enough flavour to make them work as the focus of the dish. I like to think the sauce I use in the recipe does that with room to spare. But you be the judge!


150g / 5 oz button mushrooms

100g / 3.5 oz fresh shiitake mushrooms

130g / 4.5 oz king oyster or oyster mushrooms

2 spring onions

a little chilli

for the sauce:

1 tbsp sugar

2 tbsp soy sauce

2 tbsp mirin

1tsp potato flour

1 tbsp sesame oil

2 portions of cooked rice

*  you can use any varieties of mushroom for this recipe

*  I used a piece of fresh chilli pepper but you can use fried chilli or chilli powder if you wish


clean the mushrooms. trim the bottoms and slice into 1cm / 1/2 in pieces

thinly slice the spring onion diagonally

slice some chilli for your topping

combine the sugar, soy sauce, mirin and potato flour in a bowl. stir well

heat the sesame oil in a frying pan. add all the mushrooms  and stir fry for 4 - 5 minutes

when the juice from the mushrooms begins to ooze out, stir the sauce once more and then add to the frying pan

stir again for around 30 seconds until the sauce and mushroom juice thickens a little

pile the cooked rice into serving bowls. ladle over the mushrooms 

before sprinkling the spring onion and some chilli over the top

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