Vegetable donburi

 Ingredients:

- 1 1/3 cups SunRice Japanese style sushi rice
- 1 bunch broccolini, trimmed
- 150g button mushrooms, halved
- 1 large carrot, halved lengthways, sliced diagonally
- 1 tablespoon miso paste
- 2 tablespoons light soy sauce
- 1 tablespoon mirin seasoning
- 1 tablespoon caster sugar
- 6 eggs, lightly beaten
- Sliced green onion, to serve



Preparation

Cook rice following packet directions until tender. Cover to keep hot.

Meanwhile, cut broccolini stalks into 2cm pieces. Halve the florets. Pour 2 cups cold water into a medium, 8cm-deep frying pan. Bring to a simmer over medium heat. Add broccolini stalks, mushroom and carrot. Simmer for 5 minutes or until vegetables are tender. Add broccolini florets, miso paste, soy sauce, mirin seasoning and sugar. Simmer for 2 minutes or until vegetables are just tender (see note).

Pour egg over vegetable mixture. Simmer for 5 minutes or until cooked.

Divide rice between serving bowls. Using a large metal spoon, spoon egg mixture and broth over rice. Sprinkle with green onion. Serve.