Japanese Miso-Glazed Tempeh & Mushroom Donburi with Crispy Shallots

Ingredients

• 150 g tempeh block, cut into 1/4-inch thick slices
• 200 g mixed mushrooms (shiitake, oyster, cremini), sliced
• 3/4 cup jasmine rice, cooked
• 1 1/2 tbsp white miso paste
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 1 tbsp tamari or soy sauce
• 2 tsp sesame oil
• 1 1/2 tbsp vegetable oil, for cooking
• 2 medium shallots, thinly sliced for crisping
• 1 tbsp fresh ginger, pickled or quick-pickled
• 2 stalks scallions, sliced
• 1/2 sheet nori seaweed, optional, for garnish
• 1 tsp sesame seeds, white

Instructions

1. 1

   Heat 1 tsp vegetable oil in a skillet over medium-high heat. Fry sliced shallots until golden and crispy (5-6 minutes). Transfer to paper towel to drain.

2. 2

   In same skillet, add remaining oil. Sear tempeh slices 3-4 minutes per side until golden. Set aside on a plate.