Pulled Shiitake Donburi Recipe

Rinse the short-grain rice under cold water until the water runs clear to remove surface starch.

Combine rinsed rice and 2.25 cups water in a pot with a tight-fitting lid. Let soak 20–30 minutes if time allows (helps stickiness).

Bring to a gentle boil over medium-high heat. Reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, whisk together 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon salt until dissolved. Gently fold into the cooked rice to season; keep covered and warm.

Place dried shiitake in a bowl and pour 500 ml hot water over them. Submerge with a small plate and soak 20–30 minutes until softened.

Reserve the soaking liquid by straining it through a fine sieve (you’ll use up to 120 ml for extra flavor in the sauce if desired). Squeeze excess liquid from mushrooms and remove stems if tough. Shred the mushroom caps into thin strips with your hands or forks to create a pulled texture.

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and ginger; cook 30 seconds until fragrant.

Add shredded shiitake to the skillet and sauté 3–5 minutes until edges brown and moisture reduces.

In a bowl, combine 4 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon gochujang, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Whisk until sugar and gochujang are incorporated. If you reserved mushroom soaking liquid, add 2 tablespoons (approx. 30 ml) for extra umami.

Bring the sauce mix to a gentle simmer in a small saucepan over medium heat. Stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook 1–2 minutes until slightly thickened and glossy. Taste and adjust heat/sweetness — add more gochujang for heat or a splash of water if too salty.

Pour half of the finished teriyaki sauce into the skillet with the sautéed shiitake, toss to coat and cook another 1–2 minutes so mushrooms absorb the sauce. Reserve the remaining sauce to drizzle on the bowls when serving.

Preheat oven to 220°C (425°F). Peel and cut the sweet potato into 1/2-inch cubes. Toss with 1 tablespoon vegetable oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread on a baking sheet and roast 20–25 minutes, turning once, until tender and slightly caramelized.

While sweet potato roasts, julienne the carrots into matchsticks, thinly slice the cucumber, and thinly slice the red onion. Trim mangetout and blanch in boiling water for 1 minute until bright green and tender-crisp; immediately transfer to an ice bath to stop cooking, then drain.

Steam or briefly blanch the thawed edamame for 2–3 minutes, then drain and toss with 1 teaspoon toasted sesame oil and a pinch (about 1/8 tsp) of salt.

If using nori, cut into thin strips. Chop or coarsely chop kimchee and squeeze out excess liquid.

Divide the warm seasoned sticky rice between 4 bowls (about 1/2 cup cooked rice per serving if using 2 cups dry yields ~4 servings).

Top each bowl with a generous portion of pulled shiitake (about 80 g rehydrated total divided), roasted sweet potato cubes, carrot matchsticks, blanched mangetout, edamame, sliced cucumber, a spoonful of chopped kimchee and a few thin slices of red onion.

Drizzle remaining spicy teriyaki sauce over the assembled bowls, sprinkle toasted sesame seeds and sliced scallions on top. Finish with optional nori strips and a squeeze of lime or a light dusting of shichimi togarashi for extra heat.

Serve immediately while rice and pulled shiitake are warm. Leftover components can be stored separately in the fridge for up to 3 days; reheat shiitake gently in a skillet with a splash of water or sauce.