Donburi Bowl with Mizuna Mix, Miso Egg and Pickled Turnips

Reading Time | 8 mins


January 17th, 2020

By Plenty Farms

Donburi Bowl with Velvet Spice Greens, Edamame, Brown Rice, Miso Egg, Cucumbers, Pickled Turnips and Scallions 

Serves 4

By: Caroline Fey


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Miso Egg:

4 eggs, cooked for 6 minutes in boiling water, cooled for 2 minutes in an ice bath, then peeled

1 cup low sodium soy sauce

1 tablespoon miso

¼ cup rice vinegar


Pickled Turnips:

1 bunch Toyko turnips, green tops trimmed, turnips cut into quarters lengthwise

1 cup rice vinegar

1 cup water

1 teaspoon salt

1 tablespoon sugar



4 cups cooked brown rice

1 4.5-oz container of Velvet Spice Blend

2 cups cooked, shelled edamame

2 to 3 Persian cucumbers, sliced into rounds

1 bunch scallions, white and green parts thinly sliced

½ cup toasted sesame oil





Miso Egg:

Mix the marinade ingredients in a zip-lock bag. Add the eggs to the marinade and close the bag, being careful to remove as much air as possible. Place the bag in a large measuring cup to keep it upright and refrigerate until needed, at least 4 hours and up to 1 day. The longer the eggs marinate the better. Drain the eggs before using and reserve 1 cup of the marinade. 


Pickled Turnips:

Put the turnips in a bowl. Bring the vinegar, water, salt and sugar to a boil, then pour over the turnips. Cover with plastic wrap and let cool to room temperature. The turnips will keep for several weeks in the pickling liquid in the refrigerator. 



Divide the rice and greens between four bowls. Top with the edamame, cucumbers, scallions and pickled turnips. Cut the miso eggs in half and put two halves in each bowl. Whisk the sesame oil into the reserved cup of miso egg marinade. Drizzle the marinade over the bowls. Sprinkle with furikake and serve. 


*Recommended add-ons: chicken katsu, or silken tofu

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