Flavorful Mushroom & Seafood Donburi: A Quick & Delicious Meal from Your Fridge
#MushroomRecipe #MushroomSeafoodDonburi #ChineseSoySauceMushroomRice #EasyRecipe #HomeCooking
Unsure what to make for dinner tonight? Open your fridge and let’s create a delicious donburi using leftover mushrooms and seafood! This recipe features stir-fried mushrooms and succulent seafood, seasoned with the rich, savory flavor of Chinese soy sauce and oyster sauce. It’s a wonderfully simple mushroom donburi that requires minimal ingredients. Feel free to use any type of mushroom you have on hand! If Chinese soy sauce isn’t available, regular soy sauce works perfectly as a substitute. Let’s make a super easy Mushroom & Seafood Soy Sauce Donburi!
Mushroom & Seafood Donburi Ingredients- King Oyster Mushrooms (or Enoki): 1 pack (trim the base, wash, and shred)
- Button Mushrooms: 16 pcs (slice thinly)
- Frozen Seafood Mix: 1 cup (e.g., shrimp, squid, clams)
- Scallion (Green Onion): 1/2 stalk (chopped)
- Minced Garlic: 1 Tbsp
- Minced Ginger: 1 tsp
- Chinese Soy Sauce (or regular soy sauce): 2 Tbsp
- Chinese Cooking Wine (or Mirin/Sake): 1 Tbsp
- Oyster Sauce: 2 Tbsp
- Water: 1/2 cup
- Chicken Stock (or dashi broth): 1 tsp
- Black Pepper: a pinch
- Cornstarch Slurry (1 Tbsp cornstarch mixed with 2 Tbsp water): to thicken
- Egg: 1 pc (lightly beaten)
- Sesame Oil: 2 drizzles (for finishing)
- Toasted Sesame Seeds: a sprinkle (for garnish)
Cooking Instructions
Step 1
First, trim the tough base off the king oyster mushrooms. Rinse them thoroughly, then gently shred them by hand into bite-sized pieces. Pat them dry to remove excess moisture. Shredding them by hand gives a nice texture.
Step 2
Clean the button mushrooms and slice them thinly, about 0.5 cm thick. And that’s it for the prep work! See how simple it is?
Step 3
Now, let’s start stir-frying! Heat a wok or large skillet over medium-high heat. Add a tablespoon of chili oil (or neutral oil) and add the chopped scallions. Stir-fry until fragrant, about 1-2 minutes. This creates a delicious scallion-infused oil.
Step 4
Once the scallions are fragrant, add the minced garlic and minced ginger. Continue to stir-fry for another minute until aromatic. Be careful not to burn the garlic.
Step 5
Now, pour the Chinese soy sauce (or regular soy sauce) around the edges of the hot pan. Let it sizzle and caramelize slightly for a few seconds. This technique adds a wonderful depth of flavor and a hint of wok hei (smoky aroma).
Step 6
Stir everything together well, coating the aromatics with the caramelized soy sauce. Continue to stir-fry for about 30 seconds, as if you’re ‘frying’ the soy sauce itself.
Step 7
Add the frozen seafood mix to the pan. Sprinkle with the Chinese cooking wine (or mirin/sake) to help eliminate any potential fishy odors. Stir-fry the seafood over high heat until it just changes color.
Step 8
As the seafood cooks, it will release some natural juices. Keep the heat on high and continue stir-frying. The aroma should be getting quite enticing by now!
Step 9
Add both the shredded king oyster mushrooms and sliced button mushrooms to the pan. Stir-fry until the mushrooms soften and shrink in size, about 2-3 minutes. You can use a variety of mushrooms for more complexity, or stick to one type – they’ll all be delicious!
Step 10
For a rich umami boost, add the oyster sauce now and stir well to combine.
Step 11
Season with a pinch of black pepper. Stir everything together vigorously over high heat for another minute to meld the flavors.
Step 12
While the mushrooms release some liquid, we’ll add 1/2 cup of water to create a good amount of sauce. Stir in the chicken stock (or dashi broth) for an extra layer of savory depth. Bring the mixture to a rolling boil over high heat.
Step 13
Once boiling, gradually add the cornstarch slurry while stirring continuously. Pour a little at a time, especially around the edges of the pan, and stir until the sauce thickens to your desired consistency. Avoid adding all the slurry at once. Once thickened, reduce the heat slightly.
Step 14
To add a lovely silky texture and visual appeal, gently drizzle the beaten egg into the simmering sauce. Chinese soy sauce has a dark color, but it’s known for its subtle sweetness rather than saltiness, providing deep flavor without being overpowering. This is why the sauce looks rich but tastes perfectly balanced.
Step 15
Once the egg is cooked and gently set, turn off the heat. Finish the dish by drizzling two drizzles of toasted sesame oil over the top for an aromatic finish.
Step 16
Serve a generous portion of hot steamed rice in a bowl. Spoon the delicious mushroom and seafood sauce generously over the rice. Garnish with a sprinkle of toasted sesame seeds. Your incredibly easy and speedy Mushroom & Seafood Soy Sauce Donburi is ready to be enjoyed!
