Donburi

Discussion in 'Food and nutrition' started by Alexander Gilch, Mar 6, 2004.

  1. Donburi isn't a recipe exactly, but rather a way of serving
    a combination of foods. It's basically a bowl of rice, with
    a topping of some sort, and a simple (usually Dashi-based)
    sauce poured over the top.

    The commonest ones are usually Tendon (Tempura on rice-the
    Japanese love to abbreviate), Katsudon(Pork cutlet on rice),
    Gyudon (Beef on rice, sometimes flavored with ginger), and
    Oyakodon (Mother and Child, the mother being chicken and the
    child being egg).

    The cooking is simplicity itself, except for the Tendon.
    Cook the rice, quickly fry strips of whatever meat you want,
    simmer them for a short period in the sauce (I often add
    thin strips of fried onion), put the meat on top of the rice
    in the Donburi (A bowl with a cover, made for the purpose),
    and pour some of the sauce over all. The exception to the
    strips of meat is Oyako-Don: you cut pieces of chicken
    (preferably thigh or leg) chopstick-convenient sized, fry
    them briefly until just done, break a couple of eggs and
    cook until the eggs are just fried, turn and fry the other
    side if desired, Put the oyako on top of the rice and pour a
    simple dashi-based sauce over all.

    You can buy dehydrated dashi at any Japanese grocery store.
    It's very good and all you have to do is add boiling water.
    It's great for making a clear soup or a miso soup, as well.

    Sandy

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