A glossy, dark teriyaki sauce coats thick slices of grilled portobello, golden tofu cubes, and vibrant greens, all nestled on a bed of fluffy white rice in a deep bowl. Upon garnishing with spring onions and sesame seeds, the dish transforms into a perfect autumn palette with bursts of green and ivory.

Portobello Teriyaki Bowls

Name: Portobello Teriyaki Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 large portobello mushrooms stems removed and caps thinly sliced; 1 cup firm tofu cut into cubes; 1 green bell pepper cut into thin slices; 2 cups fresh spinach leaves; 1 cup jasmine rice; 1/4 cup soy sauce or tamari choose tamari for a gluten-free option; 2 tablespoons brown sugar; 1 clove garlic minced; 1 teaspoon fresh ginger grated; 1 tablespoon cornstarch mixed with 2 tablespoons of cold water; 2 spring onions chopped; 1 tablespoon sesame seeds; 2 tablespoons vegetable oil; to taste salt

A hearty, umami twist on traditional Japanese cuisine.

Category Main Course

Prep 10 minutes

Cook 20 minutes

Style Japanese

Technique Sauté

Diet Friendly Vegetarian

Daily recipe · October 17, 2025

A little about this dish

This surprisingly simple, utterly satisfying dish gives a unique twist to the traditional Japanese cuisine, using portobello mushrooms leading as a filling, hearty main. It's perfect for a cool evening, bringing warmth and umami comfort to your dining room.

Ingredients (for 2)

Large portobello mushrooms — 2 — stems removed and caps thinly sliced
Firm tofu — 1 cup — cut into cubes
Green bell pepper — 1 — cut into thin slices
Fresh spinach leaves — 2 cups
Jasmine rice — 1 cup
Soy sauce or tamari — 1/4 cup — choose tamari for a gluten-free option
Brown sugar — 2 tablespoons
Garlic — 1 clove — minced
Fresh ginger — 1 teaspoon — grated
Cornstarch — 1 tablespoon — mixed with 2 tablespoons of cold water
Spring onions — 2 — chopped
Sesame seeds — 1 tablespoon
Vegetable oil — 2 tablespoons
Salt — to taste

Preparation

Step 1 — 🍚🔥⏲️

Cook the jasmine rice according to the package instructions then set it aside.
Step 2 — 🔥🍳🥢

Heat 1 tablespoon of oil in a pan. Add the tofu and fry until golden brown on all sides. Remove from the pan.
Step 3 — 🍄🌶️🍳

In the same pan, add the rest of the oil then toss in the portobello mushrooms and bell pepper, sauté until tender.
Step 4 — 🥣🥢🔥

In a small bowl, whisk together the soy sauce or tamari, brown sugar, garlic and ginger. Pour this sauce over your cooked vegetables in the pan. Stir in the cornstarch-water mixture and cook for another minute until the sauce thickens.
Step 5 — 🥦🥢🔥

Return the tofu to the pan and add the spinach. Cook for about 2 to 3 more minutes until the spinach wilts.
Step 6 — 🍚🥄🍲

Divide the cooked rice among two bowls and top each bowl with the vegetable-tofu mixture.
Step 7 — 🌾🥣🍽️

Finally, garnish with chopped spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy your meal.

A final fox tip

This is a very versatile recipe. For a more substantial meal, you could add more proteins like grilled chicken or shrimps. To add more freshness, pair it with a side of Asian coleslaw. Kids can help with mixing the teriyaki sauce and garnishing the finished bowls.