Donburi is not exactly a recipe, more a method of serving a combination of foods.

Essentially 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), 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, 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: 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.

Katsu Donburi recipe
Donburi Soboro recipe
Oyako Donburi recipe
Chicken and Egg Donburi recipe

Posted in recipes by Lisa - November 13th, 2006 |
Tags: japan, food, cooking, recipe

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