We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Miso Mushroom & Butternut Donburi Bowl

Miso Mushroom & Butternut Donburi Bowl

Rating
4rating out of 5

(918 reviews from our customers)

Prep Time

35 min

Cuisine

Japanese

Dive into a colourful bowl of goodness! This delicious plant-based donburi bowl brings together roast butternut squash, chestnut mushrooms, brown rice, baby kale and quick-pickled radishes. Drizzle on homemade miso dressing and add a sprinkle of sesame seed and spring onion. (Dairy-free: see our FAQs for details).

Prep Time

35 min

Cuisine

Japanese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
chestnut-mushrooms
240g chestnut mushrooms
fresh-ginger
15g fresh root ginger
Sesame-seeds
10g toasted sesame seeds †
Spring-onion
1 spring onion
Mirin
1 tbsp mirin
Miso-paste
2 tbsp white miso paste †
baby kale
50g baby kale
Radish
125g radishes
butternut squash cubes
120g butternut squash cubes
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
honey-pot
25g agave nectar
brown-rice
100g brown rice
Sesame-oil
1 toasted sesame oil sachet (15ml) †
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 240g chestnut mushrooms
  • 15g fresh root ginger
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 1 tbsp mirin
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 50g baby kale
  • 125g seasonal radishes
  • 120g butternut squash cubes
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 agave nectar pot (25g)
  • 100g brown rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 427 kJ
102 kcal
1587 kJ
378 kcal
Fat
of which saturates
3.5 g
0.6 g
13.2 g
2.2 g
Carbohydrate
of which sugars
15.9 g
3.9 g
59.1 g
14.4 g
Fibre 1.3 g 4.9 g
Protein 2.6 g 9.5 g
Salt 0.07 g 0.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
240g chestnut mushrooms
15g fresh root ginger
ginger
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
1 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
50g baby kale
kale
125g seasonal radishes
radishes
120g butternut squash cubes
butternut squash
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 agave nectar pot (25g)
agave nectar
100g brown rice
brown rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
Allergens
  • Allergens highlighted by † (sesame, soya, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Mushroom & Butternut Donburi Bowl

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Tear the chestnut mushrooms into large bite-sized pieces (this saves time and creates an interesting texture) 

 

 

2 Miso Mushroom & Butternut Donburi Bowl

Add the torn chestnut mushrooms to a baking tray with the butternut squash cubes 

Drizzle with vegetable oil and season with a pinch of salt

Put the tray in the oven for 25 min, or until the vegetables are golden and softened

3 Miso Mushroom & Butternut Donburi Bowl

Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 15 min

4 Miso Mushroom & Butternut Donburi Bowl

Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop it into thin matchsticks 

Slice the radishes as finely as you can

Combine 100ml [200ml] boiled water with the red wine vinegarginger matchsticks and sliced radishes and set aside until serving – these are your pickled radishes

5 Miso Mushroom & Butternut Donburi Bowl

Once the brown rice has been cooking for 15 min, add the shredded kale to the pot and cook for a further 5 min or until everything's tender

Once cooked, drain and return to the pot

Mix the baby kale through the brown rice and keep covered until serving 

6 Miso Mushroom & Butternut Donburi Bowl

Meanwhile, trim, then slice the spring onion[s] finely

7 Miso Mushroom & Butternut Donburi Bowl

Combine the mirin, miso paste, agave nectar and toasted sesame oil with 2 tbsp [4 tbsp] cold water in a small bowl – this is your miso dressing

Drain the pickled radishes 

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the roasted butternut squash and mushrooms over the kale rice with the pickled radishes to the side 

Drizzle over the miso dressing

Garnish with the toasted sesame seeds and sliced spring onion

Enjoy!

Share this recipe