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This delicious Japanese-inspired vegetarian Teriyaki Mushroom Bowl dish is perfect for a weeknight dinner. Prepared with sliced mushrooms, rice, and vegetables, the mushroom bowl is the perfect quick meal. It can be made ahead of time. You can also make it ahead of time and save it for a special occasion

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Teriyaki Mushroom Bowl Recipes

Teriyaki Mushroom Bowl

As a meal prep, Teriyaki Mushroom Bowls are the best way to enjoy fresh mushrooms. You can easily customize the dish according to your taste and preferences. This recipe is an excellent choice for vegetarians. It is a great option for a weeknight meal. You can even prepare it ahead of time and enjoy it on a budget.

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Course: Breakfast, Dinner, Rice

Cuisine: Japanese

Diet: Vegan

Keyword: bowl, mushroom, teriyaki

CookingStyle: Stir-frying

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 398kcal

Author: James Anderson

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Equipment

Teriyaki Mushroom Bowl - Japanese Breakfast Recipes 2

shallow saucepan

Teriyaki Mushroom Bowl - Japanese Breakfast Recipes 3

Slow Cooker

Ingredients

2 tablespoons sesame seeds
2-3 scallions sliced thinly
1 teaspoon red chili flakes
1 lb. broccolini about 12 stalks
1 cup dry brown rice
2 cloves garlic finely minced
2 teaspoons ginger minced
6 Portobello mushrooms
1 tablespoon white miso paste
1 tablespoon brown sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil

Instructions

Heat the flame to 425 degrees F.
Slice the mushrooms and cover them with 1 tablespoon of the sesame oil.
Switch to a cookie dish and bake until the mushroom is soft and the liquid flows for twenty minutes, rotating halfway across.
Cook the rice as per the instructions in the box.
In the meantime, in a small shallow saucepan, mix the brown sugar, rice vinegar, soy sauce, ginger, garlic, white miso paste and chili powder.
Heat till the sugar dissolves, and the paste gets thicker into a coating, stirring regularly.
To smooth it out, if you moisten this too much, put in 1 tablespoon of water.
Shave the woody edges off the broccoli and sprinkle on a cookie dish with the leftover sesame oil and salt season.
Pull them from the cooker until the mushroom is baked.
With both the teriyaki coating, coat all parts of the mushroom and the broccoli.
Put the broccoli and mushroom back in the oven for 10 minutes before the broccoli is the saddle and the mushrooms are caramelized.
Spray with sesame oil and clear everything from the cooker.
For a side dish, serve the broccoli and mushroom over the rice and finish with spring onions.

Video

https://www.youtube.com/watch?v=CdyuG4ia8to

Notes

When making it, be sure to add a vegetable to each bowl.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Teriyaki Mushroom Bowl in an Air Fryer

Ingredients:

12 oz (340g) button mushrooms, cleaned and halved
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, thinly sliced
2 tablespoons vegetable oil
Salt and black pepper to taste
1 cup teriyaki sauce
1 tablespoon cornstarch
2 cups cooked brown rice
Fresh cilantro and sesame seeds for garnish

Instructions:

Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
Prepare the Vegetables: In a large bowl, toss the halved mushrooms, sliced red and yellow bell peppers, and red onion with vegetable oil, salt, and black pepper. Ensure the vegetables are well-coated.
Air Fry the Vegetables: Place the seasoned vegetables into the air fryer basket in a single layer. You may need to cook them in batches if your air fryer is small. Cook for 12-15 minutes, shaking the basket or tossing the vegetables halfway through to ensure even cooking. The vegetables should become tender and slightly crispy.
Make the Teriyaki Sauce: While the vegetables are air frying, mix the teriyaki sauce and cornstarch in a small saucepan. Heat over low heat, stirring continuously until the sauce thickens. Remove from heat.
Combine the Cooked Ingredients: In a large bowl, combine the air-fried vegetables and the teriyaki sauce. Toss to ensure the sauce coats all the vegetables evenly.
Serve: To serve, scoop a generous portion of cooked brown rice into a bowl. Top with the teriyaki-glazed air-fried vegetables. Garnish with fresh cilantro and sesame seeds for added flavor and texture.
Enjoy: Your Teriyaki Mushroom Bowl with a delightful crunch is ready to be enjoyed!

Tips for making Teriyaki Mushroom Bowl

Cooking Tips

Marinate for Flavor: To infuse your mushrooms and vegetables with maximum teriyaki goodness, marinate them for 20-30 minutes before cooking. This step enhances the flavors and allows the teriyaki sauce to penetrate deeper.
Don’t Overcrowd the Pan: Whether you’re sautéing or stir-frying, avoid overcrowding your pan. Give your veggies some space to cook properly. Overcrowding can lead to steaming instead of browning, affecting the texture.
Opt for Low-Sodium Teriyaki Sauce: If you’re watching your sodium intake, choose a low-sodium teriyaki sauce or make your own. This allows you to control the saltiness while still enjoying the rich teriyaki flavor.
Pick the Right Mushrooms: While button mushrooms work well, you can get creative with shiitake, portobello, or oyster mushrooms. Each variety brings a unique texture and flavor to the dish.
Use Fresh Ingredients: Fresh vegetables are key to a vibrant Teriyaki Mushroom Bowl. Ensure your mushrooms are fresh and crisp, and your bell peppers and onions are at their best.

Serving Suggestions

Sides: Serve your bowl with a side of steamed edamame, a fresh seaweed salad, or a simple cucumber and sesame salad. These sides complement the dish’s flavors.
Garnishes: Enhance the visual and taste appeal with a sprinkle of sesame seeds, a drizzle of sesame oil, or a squeeze of fresh lime or lemon juice.
Beverages: Pair your Teriyaki Mushroom Bowl with a light, crisp Japanese green tea or a cold glass of sake. The tea cleanses the palate, and sake adds an elegant touch.
Family-Style Dining: Make it a fun family-style dinner by serving the Teriyaki Mushroom Bowl with a variety of side dishes, allowing everyone to customize their meal.
Over Rice or Noodles: While rice is traditional, you can serve this dish over udon noodles or soba noodles for a delightful twist.

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Frequently Asked Questions about Teriyaki Mushroom Bowl

Can I use other types of mushrooms? Absolutely! Shiitake, portobello, and oyster mushrooms work wonderfully in this dish. Feel free to get creative.
How can I reduce the sodium content? Opt for low-sodium teriyaki sauce or make your own using low-sodium soy sauce. You can also dilute the sauce with a bit of water.
Can I make this dish vegan or gluten-free? Yes, you can. Use gluten-free tamari for a gluten-free version, and replace honey with a vegan sweetener like agave nectar.
How do I store leftovers? Store leftover Teriyaki Mushroom Bowl in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I freeze this dish? It’s best not to freeze it, as mushrooms can become mushy upon thawing. Enjoy it fresh or refrigerated for the best experience.

Uncover the secrets of Japanese cuisine with our Teriyaki Mushroom Bowl recipe. Savor umami-rich marinated mushrooms and crisp veggies over fluffy rice. Perfect for an easy, elegant home dining experience.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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