Quorn Crispy Fillet Donburi
Donburi is a direct translation of the word 'bowl' in Japanese and is traditionally made using beef and onion as a base. Try our meat-free version of the tasty rice recipe which can be made using Quorn Cripsy Fillets. Make sure you pack on the ginger for an authentic taste!
Vegetarian Japanese Recipes Asian Food Recipes Fakeaway Recipes Vegan & Vegetarian Fillets & Pieces Recipes
Serves 2
50 mins
A Little Effort
401 cals
(Per serving)
16g of fat
(Per serving)
Made with Quorn Crispy Fillets
High in Protein
High in Fibre
Low in Saturated Fat
No Soy
Cook mode (Keep screen awake)
Ingredients
- 2 Quorn Crispy Fillets
- 2 tsp toasted sesame seeds
- 1 tbsp Chinese rice wine
- 50g sushi rice
- 2 tbsp mirin sachets
- 2 tbsp soy sauce
- 2 tbsp black sesame seeds
- 1 tsp cornflour
- 20g pea shoots
- 1 carrot
- 1 spring onion
Method
- Rinse the sushi rice in a sieve under cold water for 30 seconds and drain fully.
- Add the rice, 200ml cold water and a pinch of salt to a lidded pot and bring to a light boil. Reduce to low for 15 minutes then remove from heat, and leave covered for a further 10 minutes.
- To make the teriyaki sauce, add cornflour with 2 tbsp cold water to a bowl and mix. Add the soy sauce, mirin, Chinese rice wine and 1 tbsp sugar and stir well.
- Heat a large pan over a medium heat and reduce your teriyaki sauce until thickened to a maple syrup-like consistency.
- Bake The Quorn Crispy Fillets for 13 minutes
- Spoon over 1 tbsp of your sauce and bake for a further 8 minutes
- Top the sticky rice with sliced Quorn Crispy Fillet, grated carrot and a handful of pea shoots. Spoon the remaining teriyaki sauce over the fillet and garnish the sliced spring onion and sesame seeds.
Chefs tip
Adding a tbsp of sushi rice vinegar as rice cools to room temperature will give you the perfect sticky rice!
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