Yasai ankakedonburi (Vegetable rice bowl) 野菜丼

Yasai ankakedonburi (Vegetable rice bowl)



For the an (あん sauce)

  • 2 cups shiitake dashi
  • 2 tbsp mirin, nikkitta ((microwaved 2030 seconds to evaporate alcohol))
  • 2 tbsp light soy sauce ((usukuchi shoyu))
  • 1 1/2 tbsp Potato starch (in 3 tbsp water )

For the vegetables

  • 1 cup renkon (lotus root) (sliced 1/4 inch thick and quartered)
  • 1 1/2 cup fresh shiitake mushrooms (sliced 1/4 inch thick)
  • 2 pieces aburaage (fried tofu skin) or small strips of firm tofu
  • 1/4 red bell pepper (sliced 1/4 inch thick)
  • 1/2 cup snow or sugar snap peas
  • 1/2 bunch enoki mushrooms (bottom trimmed)
  • 1/2 tbsp virgin olive oil or sesame oil

For serving

  • Japanes brown rice (short grain) or udon noodles
  • Toppings- kaiware daikon (radish sprouts), shiso (perilla), chopped green onions, white pepper, ichimi or shichimi red pepper


To make the an sauce

  1. Add the shiitake dashi, mirin, and light soy sauce to a small saucepan and heat to a gentle simmer.
  2. Get the potato starch slurry ready by stirring it to eliminate any clumps.
  3. Gradually add the potato starch slurry into the dashi mixture stirring continuously to avoid clumping. Bring to a gentle boil and within a minute or so, the mixture should be noticeably thicker.
  4. Once thickened, remove from heat and cover.

To make the vegetables

  1. Using a large pan on medium heat, add the oil and cook the renkon and mushrooms for 1-2 minutes.
  2. Add in the rest of the vegetables and cook for 4-5 minutes until softened. Stir
    occasionally, allowing them to brown slightly.
  3. Once the vegetables have softened, add all the ‘an’ sauce to the vegetable pan and mix the vegetables into the sauce.
  4. Remove from heat.

To serve

  1. Place one serving of brown rice into a bowl and pour the vegetable ‘an’ sauce over the rice. Use one generous cup of rice (or 1 bundle of udon noodles) and one generous cup of vegetables with an sauce per person. Yasai ankakedonburi (Vegetable rice bowl) recipe
  2. Top with desired toppings and enjoy!



  • Other vegetables that work well in this dish are onion, shredded carrots, okra, baby corn, bamboo shoots, eggplant, zucchini, tomatoes, spinach or mizuna. Basically, anything that you’d use in a stir fry would go well with the ‘an’ sauce.
  • Use any leftover vegetable ‘an’ sauce as a side dish on its own or to season other foods such as block tofu.

Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri