Mumbai: Donburi is a Japanese rice bowl dish consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. It is served in oversized rice bowls also called donburi. Donburi can be made from almost any ingredient, including left-overs.
Chicken Donburi
Ingredients
1 ½ cups Japanese style sushi rice (or regular preboiled rice, not Basmati)
2 tsp chicken stock
1 cup boiling water
1 tbsp peanut oil
2 medium brown onions, halved, thinly sliced
1 garlic clove, crushed
3-cm piece fresh ginger, peeled, finely grated
600 gm chicken breast fillets, trimmed, thinly sliced
2 tbsp salt-reduced soy sauce
1 tbsp rice wine vinegar
6 eggs, lightly beaten (optional)
Thinly sliced green onion, to serve
Method
Place rice and 3 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 to 12 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 10 minutes.
Meanwhile, combine stock and boiling water in a heatproof bowl.
Heat oil in a frying pan over medium heat. Cook brown onion, stirring, for 10 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.
Add half the stock mixture. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until liquid has almost evaporated. Add chicken, soy sauce, vinegar and remaining stock mixture. Simmer, covered, for 10 minutes or until chicken is cooked through.
Pour egg over mixture. Cook, covered, without stirring, for 2 to 3 minutes or until egg has just set.
Divide rice between bowls. Top with chicken mixture and green onion. Serve.
Shrimp and Egg Donburi
Ingredients
50 gm shrimp
2 small eggs, beaten
½ carrot, julienned and blanched
100 gm mushroom, julienned and blanched
80 gm onion, julienned and blanched
5 gm leek
5 gm ginger
2 tsp of salt, pepper and sugar
2-3 drops of sesame oil
½ tsp cornstarch in water
½ tsp sake
2 tsp salad oil
1 cup cooked rice
Method
Shell the shrimp. Flatten the ginger and onions with the side of a knife, and place in a bowl.
Add a little water to the bowl and mix it around, then add that liquid to the shrimp to remove the smell.
Add the sake and a little cornstarch to the shrimp and mix well.
Put the shrimp in hot water. When pink, take it out and pat dry.
Stir up the eggs and add the seasonings including the sesame oil.
Mix the shrimp and cut up vegetables into the egg mixture.
Heat up a wok, add about 2 tsp oil per person, and put in the egg mixture.
With the bottom of the wok on the flame, use a ladle to stir with large, quick motions so that the oil cooks into the egg.
When it’s good and fluffy, remove from the flame and place in the bowl on top of rice.
