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Teriyaki Veggie Bowl with Pickled Radish & Mushroom Recipe

Teriyaki Veggie Bowl with Pickled Radish & Mushroom recipe


This is a yummy bowl with rice, mushrooms, and pickled radish. It's sweet and tangy. You cook rice, make a sauce, and cook veggies. Then, mix it all in a bowl and eat!


1 1/2 cups jasmine rice
3 cups water
4 large portobello mushroom caps
1 large yellow onion
2 medium carrots
1/2 cup radishes
4 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1/4 teaspoon salt
2 tablespoons toasted sesame oil
2 tablespoons olive oil
4 cloves garlic, minced
1 inch piece ginger, minced
1 tablespoon sesame seeds
1/4 bunch green onions, thinly sliced


Rinse the jasmine rice under cold water, then cook with 3 cups of water according to package instructions.
Slice the radishes thinly and pickle them in a mixture of 1 tablespoon rice vinegar, 1 tablespoon honey, and 1/4 teaspoon salt. Set aside.
In a bowl, whisk together 4 tablespoons soy sauce, 1 tablespoon honey, minced garlic, and minced ginger to create the teriyaki sauce.
Remove the stems and gills from the mushrooms, slice them into strips.
Peel and slice the onion into half rings. Peel and grate the carrots.
Heat 2 tablespoons olive oil in a pan over medium-high heat. Add onions and cook for 2 minutes.
Add the mushrooms to the pan and cook until they begin to soften, about 5 minutes.
Pour the teriyaki sauce over the mushrooms and onions, cook for another 3 minutes.
Fluff the cooked rice with a fork, then mix in 2 tablespoons toasted sesame oil and 1 tablespoon sesame seeds.
To assemble the bowls, divide the rice among them, top with the teriyaki mushroom mixture, pickled radishes, grated carrots, and green onions.

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