Honey Miso Broccoli Donburi with Sweet Potato and Fried Egg

This donburi recipe brings together a medley of textures and flavors in one satisfying bowl. Steamy scallion rice forms the base, topped with roasted broccoli tossed in a sweet and savory honey miso dressing, tender sweet potato half-moons and a sunny fried egg. A drizzle of homemade Sriracha mayo and a sprinkle of fresh scallion greens finish the dish.

Donburi, a Japanese rice bowl, is endlessly customizable. Here, the combination of miso, honey and lime creates a glaze that perfectly coats the broccoli, while the creamy yolk from the fried egg adds richness. It’s a balanced meal that’s as beautiful as it is delicious.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Trim scallions, separating white and green parts; thinly slice both. Peel sweet potato, halve lengthwise, then cut crosswise into 1/4-inch half-moons. Cut broccoli into bite-size pieces if needed. Quarter lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, about 1 minute. Stir in rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, on a baking sheet, toss sweet potato with a drizzle of oil, salt and pepper on one side; toss broccoli with oil, salt and pepper on the other side. Roast on top rack until browned and tender, 15-20 minutes. If broccoli finishes before sweet potato, remove it and continue roasting sweet potato.
4. In a large bowl, combine miso sauce concentrate, honey and a generous squeeze of lime juice. In a small bowl, mix mayonnaise with Sriracha to taste; add water 1 teaspoon at a time until drizzling consistency.
5. When veggies are nearly done, heat a drizzle of oil in a large nonstick pan over medium heat. Crack eggs into pan, cover and fry to your preference. Season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Add roasted broccoli to the bowl with honey miso dressing and toss to coat. Divide rice among bowls; top with dressed broccoli and any remaining dressing. Add sweet potato and fried eggs. Drizzle with Sriracha mayo, sprinkle with scallion greens and serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with other long-grain rice like basmati or even brown rice, but adjust the cooking time and water ratio accordingly.

How do I make the Sriracha mayo less spicy?

Simply reduce the amount of Sriracha or omit it entirely for a plain mayo drizzle. You can also add a pinch of sugar to balance the heat.

Can I prepare this dish ahead of time?

You can roast the vegetables and cook the rice in advance. Reheat them before serving and fry the eggs fresh for the best texture.