California Donburi

By • July 14, 2014 0 Comments

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Author Notes: There is something very meditative about eating a meal out of one big bowl. All of the colors and flavors mix together and create different bites each time you dig in. In this particular Japanese dish, “don” which literally translates to “bowl”, there are countless variations. The meat of this big ol’ bowl of food would be the mung bean. High in protein, fiber, and very easy to digest, mung beans have been used in Ayurvedic cooking and ancient Chinese medicine for centuries. There are a few steps of prep involved here, but this recipe will yield a few days worth of meals that you can add to and tweak depending on what you feel. Donburi would also be great for a dinner party. Set out all of the different components and have everyone create their own.


Serves 5

California Donburi

  • 2 cups short grain brown rice
  • 1 1/2 cups dried mung beans, rinsed
  • 1/2 cup peanuts, chopped
  • 1/2 cup green onions, chopped
  • 1 cup radishes, chopped
  • 1 1/2 cups carrots, chopped
  • 2 avocados
  • 1/2 sunflower seeds
  • 1 tablespoon tahini or peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons miso
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon grapeseed oil
  1. Bring 5 c. of water to boil, and cook the dried mung beans for 20 minutes over medium heat. Taste to make sure they are cooked all the way through, then drain and let cool.
  2. Slice the green onions, then chop them roughly, and incorporate the peanuts and continue to chop. When the mung beans are cool, combine the onion peanut mixture with the beans and add 2 tbs of the dressing and mix. Set aside to add to the rice. Chop the radishes, carrots and avocado and whatever vegetable your heart desires.
  3. When all of the ingredients are prepped, put heaping cupful of rice in a bowl and arrange the toppings on the rice, drizzle dressing and sunflower seeds on last. Voila!
  4. For the dressing, combine the tahini, miso, ginger, vinegar and oils and mix well.

Quick Pickled Asian Cucumers

  • 1-2 Cucumbers, washed and thinly sliced
  • 1/3-1/2 cups rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 pinch red pepper flakes
  1. Mix all of the ingredients except for the cucumbers in a bowl. Once mixed, add the cucumbers, turn them a few times in the liquid and set aside while you prep the rest of the Donburi (or if you like them extra cold, store them in the fridge).

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