Donburi (3) Collection

Discussion in 'Food and nutrition' started by Luckytrim, Mar 7, 2004.

  1. Luckytrim

    Luckytrim Guest

    Oyako Donburi Soboro Donburi Chicken And Egg Donburi

    Oyako Donburi

    1/2 lb. breast chicken 1 onion, chopped 3 green onions,
    chopped 3 eggs, beaten 2 dried shiitake mushrooms
    2/4 cup dashi stock 3 1/2 Tbsp. soy sauce 3 1/2 Tbsp. mirin
    2 cup rice 2 cup water

    Slice chicken into small pieces. Soak shiitake mushrooms in
    warm water for 30 minutes. Drain and cut into thin strips,
    saving water for stock. Wash and cook rice with 2 cups
    water. Before rice is ready, combine dashi stock, soy sauce,
    mirin and bring to boil. Add chicken, onion, shiitake and
    cook for 3 minutes. Pour green onion, beaten eggs over the
    chicken mixture and cook another 1 minute. Pour over the
    bowl of rice and serve. Makes 4 servings.

    Soboro Donburi

    3 sq. soy bean curd (optional) 2 green onions, finely
    chopped 10 stalks parsley, minced or 2 Tbsp. dried flakes 2
    carrots, finely chopped
    3/4 cup salad oil 1 lb. ground beef 6 Tbsp. soy sauce 2
    Tbsp. sugar 4 eggs 2 cup cooked rice, unsalted

    Drain liquid off soy bean curd by wrapping in paper towels
    and squeezing. Brown vegetables in heated oil in skillet.
    Add beef and brown. Add soy bean curd and stir while
    cooking. Add soy sauce and sugar and mix well. Remove from
    heat and continue mixing for 20-30 seconds. Beat eggs and
    add to mixture. Place on heat again and stir until eggs are
    cooked. Serve on rice. Serves 4.

    Chicken And Egg Donburi

    1 Tbsp. salad oil 2 or 3 med. mushrooms, thinly sliced 2
    Tbsp. sliced green onions 3 oz. boneless chicken, cut in
    bite-size pieces 3 Tbsp. regular strength chicken broth 1
    Tbsp. Marin (or 1 Tbsp. dry sherry with 1 tsp. sugar) 1
    Tbsp. soy sauce
    4/2 tsp. ground ginger 1 egg, beaten
    5/4 to 1 cup hot cooked rice

    In a small (5 inch) fry pan over medium-high heat, combine
    oil, mushrooms, and 2 tablespoons of onions. Cook,
    stirring, for 1 minute or until vegetables are slightly
    limp. Add chicken and cook, stirring, for 1 or 2 minutes or
    until meat is lightly browned. Add broth, Marin, soy and
    ginger; cook, stirring, until only about 1/8 inch of sauce
    remains in pan. Reduce heat to low and gradually pour egg
    over contents of pan. Cover and cook about 1 minute or
    until egg is just firmed. Spoon rice into a serving bowl.
    Run a spatula around edge of egg mixture to loosen and
    slide it from the pan onto rice.

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