Donburi with Tofu and Shiitake Mushrooms

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is a vegetarian donburi, prepared in exactly the same way as the Donburi with Chicken and Mushrooms, but replacing the chicken with tofu and the chicken stock with a vegetable stock. The recipe for the stock. If you use dried shiitake, don’t forget to put the stalks and the soaking water into your stock pot.


  • 340–450 g/12–16 oz/3–4 cups fresh, firm tofu
  • All other ingredients as for Donburi with Chicken and Mushrooms, but omitting the chicken and using vegetable stock instead of chicken stock


Put the slab of tofu in a glass bowl and cover it with water that has just boiled. Leave to stand for 10 minutes, then drain in a colander. Put a plate on top of the tofu, and put something fairly heavy – 1–2 kg/2–4lb – on the plate. Leave it for about 25 minutes to press as much water as possible from the tofu.

Cut the slab of tofu into quarters, and each quarter into quarters again. Brown the tofu pieces in butter, turning them over several times. You may need to do this in 2 or 3 batches.

Mix the ingredients for the marinade in a bowl, and marinade the tofu for at least 10 minutes, making sure that all sides of every piece are coated with the mixture. Then proceed with the donburi.