Honey Miso Broccoli Donburi with Sweet Potato and Fried Egg

Grain bowl enthusiasts, rejoice! This donburi-a Japanese rice bowl dish-is endlessly customizable and this version is a true standout. Fluffy scallion rice forms the base, topped with roasted broccoli tossed in a sweet and savory honey miso dressing, tender sweet potato cubes and a perfectly fried egg. A drizzle of sriracha mayo and a sprinkle of scallion greens finish it off, creating a bowl that’s as satisfying as it is beautiful.

Donburi is all about balance: the mild rice, the umami-rich miso, the slight heat from sriracha and the creamy yolk from the egg. This recipe comes together in under 40 minutes, making it an ideal weeknight dinner that feels special. Prepare to be totally bowled over!

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the rice: In a small pot, combine the jasmine rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the vegetables: Cut the sweet potato into 1/2-inch cubes. Cut the broccoli into small florets. Thinly slice the scallions, separating white and green parts.
4. On the prepared baking sheet, toss the sweet potato cubes and broccoli florets with 1 tablespoon of cooking oil, salt and pepper. Spread in a single layer. Roast for 20-25 minutes, until tender and lightly browned.
5. Make the honey miso dressing: In a small bowl, whisk together the miso sauce concentrate, honey and a squeeze of lime juice (about 1 teaspoon). Set aside.
6. Make the sriracha mayo: In another small bowl, combine the mayonnaise and sriracha. Stir until smooth. Set aside.
7. When the vegetables are almost done, fry the eggs: In a nonstick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper.
8. Assemble the bowls: Divide the cooked rice among two bowls. Sprinkle the scallion whites over the rice. Top with the roasted sweet potatoes and broccoli. Drizzle the honey miso dressing over the vegetables. Place a fried egg on top of each bowl. Drizzle with sriracha mayo and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of jasmine rice?

Yes, you can substitute with brown rice, quinoa or any grain you like. Adjust cooking time accordingly.

What can I use instead of miso sauce concentrate?

You can substitute with 1 tablespoon of white miso paste mixed with 1 teaspoon of water or sake.

Is this recipe gluten-free?

The ingredients listed are gluten-free, but check the labels on miso sauce concentrate and sriracha to ensure they are certified gluten-free.