Vegan donburi with burdock and enoki mushrooms

1. 1. In a large saute pan, heat a bit of neutral oil over medium heat. Add summer squash and 1 clove minced garlic and saute, stirring lightly, for about 3-4 minutes or until cooked through. Salt and pepper and set aside.
2. The squash should have released water so that the pan doesn’t need more oil. Keep the heat on and add enoki mushrooms and 1/2 tsp white miso, and saute for about 2 minutes, until mushrooms are tender. Set aside next to squash.
3. In a small bowl, mix soy sauce, ginger, agave, sesame oil, and whisk together. In the same pan, add burdock and cook for a few minutes. Add half of the soy sauce mixture and 1/3 cup water and stir to combine. Reduce heat, cover, and simmer for about 20 minutes.
4. In the mean time, steam the broccoli in a steamer for about 3-4 minutes until bright green and cooked through.
5. To assemble: place brown rice in a bowl. Top with burdock, enoki, squash, and broccoli. Thin out the remaining soy sauce mixture with water as desired, then pour the sauce on top. Crumble (or use scissors to make thin strips) the nori sheet on top, and sprinkle with gomashio.