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The Don of Rice Bowls - Donburi!

Posted Dec 20 2008 5:40pm
W henever you don’t have something for so long and you become re-introduced, especially in regards to food, you become obsessed. That’s exactly the case here. I made donburi, a rice bowl topped with a variety of things, and even though the flavors were pure and simple, the taste was remarkable. I had to do a second one layer, which is the reason why there’s two for the price of one in this post. The procedure is simple, the rice variety is your choice, and the topping of your choice.

In Japan, there are several “traditional” donburi served:
- Tamagodon: omlete over rice
- Oyakodon: chicken, egg and onion on rice
- Katsudon: fried pork cutlet, onion, and egg on rice
- Tenshindon: Crab meat omelet over rice
- Tekkadon: raw tuna over rice with a spicy sauce
- Tendon: tempura shrimp and vegetables on rice
- Gyudon: basically beef stew on rice
- Unadon: grilled eel on rice

I do believe the most popular are katsudon and oyakodon (mother and child) but, again, it’s like a blank slate ready to be filled to the brim with your imagination. This is great for late night

work days (which I totally found out) since its so simple to prepare and it allows you to add in all your protein and nutrients in one sitting. Sometimes that’s a good thing where as on other days I rather have separately prepared items. I, however, am now obsessed with donburi. Just wait until I get onto rice noodle bowls..oooh man. I love Asian food. One thing I honestly miss is going to hibatchi/tempenyaki grills and having a glorious feast prepared for me. Mmm.I still have to recreate that darn ginger salad dressing.

Anyway, the Magurotama-don is more of my own rendition of the crab meat omelet bowl. I simply used glorious fresh tuna, poached it, shredded it, and added it to the egg mixture. Wordlessly delicious end results. As for the Oyako-don, I followed the basic layout but poached and cooked the chicken before for easier digestion on my part. I found that I can digest poached chicken the easiest at the moment. Anything else, it becomes way too dry and my stomach ends up working on it for hours on end. I think I found my problem though, it being low stomach acid and hopefully I’ll be able to fix it.

Also with the Oyako-don, I served a simple salad with simmered kabocha and eggplant while with the Magurotama-don, I accompanied it with kimchi. Man I love my kimchi..

Magurotama-don (Tuna Omlete Rice Bowl)
1 cup cooked rice
1 4 oz poached tuna steak, flaked/shredded
2 egg whites, beaten
1 whole egg, beaten
½ onion, sliced thin
½ cup water chestnuts
3 re-constituted shitake mushrooms, chopped
Braggs or gluten free soy sauce

½ tbsp cornstarch
1 tbsp Braggs or gluten free soy sauce
1 tsp sugar
1 tbsp white wine

In a small frying pan sprayed with non-stick cooking spray, sauté the onions until soft. Once lightly golden, add the water chestnuts and mushrooms for a few minutes. Stir in the tuna and once everything is combined, whisk the eggs together and pour all over the top.. Turn the heat down low, cover the pan with a lid and cook until firm.
Combine the ingredients for the sauce in a bowl or measuring cup. Microwave at 30 second intervals, three times while stirring after every 30 seconds. As it cools the sauce will thicken.

To plate, scoop the rice into a large brimmed bowl (mine was obviously too small) and then drizzle the sauce alllll over the top garnished with scallion greens or

Oyshi katta!…

Oyako-don (Mother and Child Rice Bowl/Chicken and Egg)
1 cup cooked rice
1 4 oz chicken breast, poached
2 egg whites, beaten
1 whole egg, beaten
½ onion, sliced thin
½ cup canned button mushrooms

Braggs or gluten free soy sauce
¼ cup chicken broth

In a small frying pan sprayed with non-stick cooking spray, sauté the onions until soft. Once lightly golden and soft, add the mushrooms, and chicken stirring until the mixture is combined. After the ingredients are evenly distributed in the pan, whisk together the eggs with the soy sauce and chicken broth. Pour this all over everything in the pan then turn down the heat, cover, and let that simmer until just firm.

The key in this is that the eggs are just set - they should never be omelet-like. The eggs have to simmer in the liquids that is added to the eggs. To plate, again mound the rice in a bowl, and lift the eggs and chicken on top of the glorious white or brown rice. Enjoy with your favorite sunomono, nimono, or other favorite side. If I had the sweet potato..hua..

I think I’m on a Japanese food obsession again..oy..

Oh and of course, I have to have a video to accompany my post of glorious stereotypical Japanese food!

Everyone all together - donburi, donburi, donburi!

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