This Teriyaki Mushroom Bowl is all about balance. Rich umami mushrooms, crunchy veggies, fluffy rice, and a perfectly soft egg come together in a dish that’s nourishing and deeply satisfying. It’s my go-to when a want something comforting but light. This recipe comes together in just 30 minutes and is one of my favorite meals to pack for lunch at work.
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❤️Why you will love this recipe
- Bursting with umami: The combination of shiitake and oyster mushrooms with soy, mirin, and garlic creates an intense umami experience that makes it restaurant-worthy.
- Balanced and nourishing: This naturally vegetarian bowl is packed with fiber, plant-based protein, healthy fats, and complex carbs. It has everything you need to feel nourished and satisfied without being too heavy.
- Quick enough for weeknights: Minimal chopping and simple steps make this doable even when you're short on time.
- Perfect for meal prep: Just keep the components separate and assemble fresh during the week.
- Customizable: Swap the rice for quinoa, add avocado, or use whatever veggies you have on hand.
- Satisfies that takeout craving: This really tastes like your favorite Japanese-inspired rice bowl.
- The egg makes it: That soy-marinated jammy egg trend (a.k.a. ramen egg) takes this bowl to the next level.
If you love this recipe, you should also try my Riz Casimir recipe.
🥣Equipment
You don’t need much to make this Teriyaki Mushroom Bowl a success:
- Large pan or skillet: To sauté the mushrooms. A non-stick works best to avoid sticking during dry sautéing.
- Medium pot: Or any other tool you like to use to steam your broccoli and boil the eggs in.
- Mixing bowls: Handy for prepping ingredients and tossing sauces.
- Sharp knife and cutting board: Essential for cleanly slicing mushrooms and vegetables.
- Rice cooker or pot: Use whatever you normally cook rice in.
📝The Ingredients
These simple, fresh ingredients bring so much flavor and texture:
- Mushrooms: I like to use a mix of shiitake and oyster mushrooms for their umami flavor and contrasting textures. Shiitakes are rich, meaty depth, while oyster mushrooms are tender and slightly sweet. That said, any mushroom you have on hand will work.
- Soy sauce: This recipe was tested with a light soy sauce. If you use a dark, thick soy sauce you may have to reduce the honey and add some liquid like water to the sauce.
- Mirin: Choose your favorite Mirin. This sweet rice wine adds depth and gentle acidity
- Honey: A touch of natural sweetness balances the umami. Use a mild, runny honey so it blends smoothly into the glaze.
- Sesame oil: Choose toasted sesame oil for deep flavor, but any sesame oil works here.
- Garlic: Mince it finely to help it blend into the sauce. I recommend freshly minced garlic, stay away from the pre-minced stuff.
- Cooked rice: Short-grain white or brown rice work for this recipe, my favorite is basmati rice. Other rice options like sushi rice would work great too.
- Broccoli: Both fresh and frozen broccoli work for this recipe.
- Cabbage: Use any cabbage of your choice. This is a topping to add some crunch to the dish.
- Soft-boiled egg: Serve a soft boiled egg or even better a ramen-style soy-marinated egg as a topping in the bowl.
- Sesame seeds: Use them as is or lightly toast them for extra nutty flavor.
- Green onions: Use the whole green onion or just the green part as a colorful topping.
👩🏻🍳How to a Teriyaki Mushroom Bowl
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Cook the mushrooms:
Start by dry sautéing the mushrooms in a hot pan to release their moisture and concentrate their flavor. Once they shrink and begin to brown, add sesame oil and garlic, then stir in the soy sauce, mirin, and honey to glaze.
- Steam and prep:
While the mushrooms cook, steam the broccoli until just tender and prep the rice, shredded cabbage, and soft-boiled eggs if using.
- Assemble the bowls:
Divide the warm rice between your bowls, then top with the glazed mushrooms, steamed broccoli, cabbage, and a soft-boiled or soy-marinated egg. Finish with sesame seeds and sliced green onions.
💡Tips for Success
A few small techniques can make a big difference in how this bowl turns out. Here are my favorite tips to help you get the best flavor and texture every time:
- Dry-sauté your mushrooms first: Mushrooms release a lot of moisture. Cooking them in a dry pan helps evaporate excess water, giving them a meatier texture and letting them soak up more flavor from the glaze.
- Clean mushrooms properly: Avoid rinsing your mushrooms under water to prevent sogginess. Instead use a soft brush (you can get special musrhoom brushes) or a damp cloth.
- Use a mix of mushrooms: Combining types gives a better texture and depth than using just one variety.
- Make the egg ahead: Marinate soft-boiled eggs in a mix of soy sauce, water, and mirin for a few hours ahead for that creamy ramen egg.
- Cook your egg for exactly 6 minutes: This gives you that perfect creamy center. Plunge into ice water right after cooking to stop the yolk from overcooking.
- Wash your rice before cooking: Rinse the rice until the water runs mostly clear to remove excess starch and help it cook up light and fluffy.
🍴Serving suggestions
This bowl is super delicious how it is. However, here are some more ways to enjoy this dish:
- Top with pickled ginger: For a fresh, zingy contrast to the sweet-savory glaze.
- Swap the rice for noodles: Udon or soba noodles make a fun and slurp-worthy variation.
- Add edamame: For extra protein and they are just delicious.
- Add Protein: Feel free to add a protein of your choice like chicken, tofu or salmon.
- Include kimchi: Adds heat, funk, and fermented goodness.
- Drizzle with chili crisp: A spicy, crunchy topping that takes things to the next level.
- Serve with roasted seaweed sheets: Tear them up and use them to scoop your bowl.
- Top with crushed peanuts or cashews: Adds extra crunch and flavor depth.
- Serve with miso soup: A light miso broth complements the richness of the mushrooms.
- Pair with a green tea or iced jasmine tea: To complete the Japanese-inspired vibe.
🥄Storage
This dish keeps well and is great for prepping ahead. You can store everything together in one container, but for the best texture I recommend keeping the components separate if you plan to eat it later in the week.
- Fridge: Store in airtight containers for up to four days. Keep rice, mushrooms, vegetables, and toppings in separate containers if possible.
- Freezer: The glazed mushrooms, steamed broccoli and the cabbage freeze well on their own. Let them cool completely before freezing in a sealed container.
- Reheating: Warm everything in the microwave or on the stove. Make sure to add the toppings after reheating the food.
💭Frequently asked questions
My favorite is basmati rice because it stays fluffy and light. Short grain white or brown rice also work really well and give a slightly stickier texture if you prefer that.
I use a light soy sauce from the Asian store. If you are using a darker, thicker soy sauce, you might need to reduce the honey and add a splash of water to balance the sauce.
A standard soy sauce from the store like Kikkoman works just fine.
Boil the eggs for six minutes, cool them in ice water, peel, and soak in a mixture of soy sauce and mirin for a few hours or overnight.
Yes, absolutely. Cremini, king oyster, or even sliced portobello mushrooms all work well in this recipe.
Add some chili flakes, a drizzle of chili oil, Kimchi, or a spoonful of your favorite chili crisp to give the bowl a spicy kick.
Yes, grilled chicken, tofu, tempeh, or even a piece of salmon would be great additions if you want extra protein.
Definitely. It is one of my favorite meals to bring to work. Just store the toppings separately and assemble when you are ready to eat.
Mix rice vinegar with a bit of sugar for a similar flavor.
Yes, and I actually recommend it. It is so delicious you will want extra to drizzle over the rice or save for another meal.
More recipes to try
📖 Recipe
Teriyaki Mushroom Bowl
Equipment
- Medium pot with lid
- Small Pot
- Non-stick skillet or sauté pan
- Cutting Board
- Knife
- Mixing Bowl (optional to mix the sauce ingredients in first)
Ingredients
For the Bowl:
- 2 cups Cooked Rice about 1 cup uncooked
- 1 head of Broccoli about 175 g
- ½ head Cabbage shredded ; red or white; around 250g
- 4 Soft-Boiled Eggs or marinated ramen egg
- 1 tablespoon Sesame Seeds
- 1 tablespoon Green Onions sliced
For the Mushrooms:
- 400 g Mushrooms sliced (use a mix of shiitake and oyster mushrooms for best flavor)
- 2 tablespoon Soy Sauce light
- 1 tablespoon Mirin
- 1 tablespoon Honey
- 1 teaspoon Sesame Oil
- 3 cloves Garlic minced
Instructions
Preparations
- Cook the rice according to the package instructions or how you prefer cooking it.2 cups Cooked Rice
- Bring a pot of water to a gentle boil. Carefully add the eggs and cook for six minutes. Transfer immediately to a bowl of ice water to stop the cooking. Once cooled, peel the eggs. You can marinate them in a mix of soy sauce and mirin for extra flavor if you like (this can be done ahead of time). Set aside.4 Soft-Boiled Eggs
- Clean the mushrooms with a mushroom brush or damp cloth. Slice the shiitake mushrooms and tear or slice the oyster mushrooms into bite-sized pieces. Set aside.
- Cut the broccoli into bite size pieces.
Cooking and Assembly
- Heat a large non-stick pan over medium-high heat. Add the mushrooms to the dry pan without any oil. Sauté for several minutes, stirring occasionally, until they release their moisture and begin to brown and shrink in size.400 g Mushrooms
- Once the mushrooms are lightly browned, add the sesame oil and minced garlic. Stir and cook for about one minute, just until the garlic is fragrant.1 teaspoon Sesame Oil, 3 cloves Garlic
- Mix the sauce ingredients in a bowl or add the soy sauce, mirin, and honey directly to the pan. Stir well to coat the mushrooms evenly. Let the mixture bubble and cook for a few minutes until the sauce thickens and glazes the mushrooms. Remove from heat.2 tablespoon Soy Sauce, 1 tablespoon Mirin, 1 tablespoon Honey
- While the mushrooms cook bring a small pot of water to a boil and steam the broccoli for about four to five minutes until it is just tender but still bright green.1 head of Broccoli
- Divide the cooked rice into bowls. Add the glazed mushrooms, steamed broccoli, and shredded cabbage. Top each bowl with a soft-boiled egg.2 cups Cooked Rice, 1 head of Broccoli, ½ head Cabbage, 400 g Mushrooms
- Finish with a sprinkle of sesame seeds and sliced green onions. Serve warm.1 tablespoon Sesame Seeds, 1 tablespoon Green Onions
Notes
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
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