Posts Tagged 丼
Experiment: Tuna Okra Natto Donburi (マグロオクラ納豆丼)
I went to Guu Konbachi on Denman St few weeks ago with Mr. Clam. One of the dishes that we ordered was Tuna Natto… I forgot the official name. Anyway, it has tuna sashimi, natto, okra and picked daikon in it. I thought, it’d be easy to make at home, and it’d be a a very good rice bowl for the summer, as you don’t really have to turn on the stove. So here, I made it today… 🙂
Some of the dishes from Guu Konbachi:
1 bowl of rice
1 pack of natto
few slices of pickled daikon
Soy sauce to taste
1) Wash the okra, then use coarse salt to rub the okra. I read that it helps to remove the tiny hair on the okra.
2) (Optional) Put the okra in a small bowl, then pour hot water in. Cover and let it sit.
3) Cut the okra into small pieces.
4) Thinly slice the picked daikon.
5) Open a pack on natto and mix it well.
6) Put cooked rice in the serving bowl. then put the okra, natto, tuna sashimi and pickled daikon on rice. Sprinkle seaweed strips and sesame seeds on top. Pour soy sauce on top.
The tuna natto dish at Guu Konbachi (without rice)
1) The okra at Guu was not cooked. I don’t really like fresh okra, that’s why I soak it in hot water to soften it and to get rid of that “fresh” taste.
Experiment: Onion fried eggs rice bowl
I was browsing through cookpad one day, and I saw this recipe. It has two of my favourite foods – eggs and plums, and the presentation of the rice bowl was so good! I gotta give this recipe a try! Although it’s a fairly simple dish, it did take me longer than expected to make because of the presentation. OH well, I guess, pretty presentation does make food taste better!
Materials: (serves 2)
2 bowls of cooked rice
2 Japanese preserved plums
1/2 onion, thinly sliced
1 tbsp mayonnaise
1 tbsp sugar
1 tsp Soy sauce (or mentsuyu)
black pepper (to taste)
7-flavour powder (to taste)
1) Remove the seeds from the plums. Chop the plums into small pieces. Mix with rice.
2) In a small bowl, mix the eggs, mayonnaise, sugar, soy sauce (or mentsuyu), black pepper and 7-flaovour powder together.
3) Heat a small frying pan, add oil. Put the sliced onions in and stir fry until the onions brown a little. Put the egg mixture in. Stir fry until the egg is cooked.
4) In a bowl/plate, first put the rice with plum in, and then put the onions and eggs on top of the rice. Sprinkle bonito flakes and sesame seeds on top.
1) While I was taking picture of this dish, I suddenly thought of “ochazuke” (お茶漬け). I think I can totally transform this dish into ochazuke by pouring hot green tea in, and it would still taste good! Must try next time!
Experiment: Chicken teriyaki donburi (鶏照り焼き丼)
I was looking through my facebook the other day. A friend of mine shared a link… and I clicked in there to see what it’s about. Oh it’s the food blog of a Japanese chef living in Taiwan, Masa の料理ABC. There are many Japnese dishes and desserts. I clicked and see what kinda food I’d be interested in making, and I saw this rice bowl…
Materials: (serve 2 bowls)
2 bowls of rice
Chicken thigh with skin on
chopped green onions
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1/2 tbsp sugar
1) Wash the chicken thigh and pat dry with paper towel.
2) Mix all the sauce ingredients together. Marinate the chicken thigh in the sauce for 10-15 minutes (or longer if you want).
3) Beat the eggs. Panfry the eggs into a thin slice. Remove from heat. When it’s cold enough for you to handle, fold the fried egg in 3 and thinly slice the egg.
4) Heat up a frying pan to medium heat. Put the skin side on the pan and let it cook for a few minutes, then flip to the other side. Put the sauce in, and cover the frying pan with a lid. Reduce to medium low heat and let it simmer until chicken is cooked.
5) When the chicken is cooked, remove from heat and let it cool. Cut into small pieces.
6) In a rice bowl, put the rice in, then the egg, chicken, green onion and seaweed. Feel free to put the sauce in the rice bowl as well. 🙂
1) The chef also mentioned that you can also use this teriyaki chicken to make a teriyaki chicken burger. For more information you can go to here, it’s at the bottom of the page.
Experiment: Pork and Kimchi Rice Bowl (豚キムチ丼）
Last weekend, Mr. Clam and I went Downtown to watch some Olympic stuff. We went in a restaurant called “Ebi Ten” fo food. There I tried a rice bowl called “Buta-Kim,” and I REALLY LIKED it! When I was eating it, I thought to myself… “It shouldn’t be too hard to make at home…” So I gave it a try tonight.
Material: (serve 2-3)
200g thinly sliced pork
1/4 onion, thinly sliced
1/2 tbs chopped garlic
2 tbs chopped green onion
Small pieces of lettuce
1 tbs mirin
1 tbs sake
1/2 tbs soy sauce
1/4 tbs sesame oil
1/2 tbs brown sugar
1) Mix all the sauce ingredients in a small bowl.
2) Heat up a frying pan, put some oil and chopped garlic in. Then put the onion in. Stir fry until the onion is brown and soft.
3) Put the pork in. When the pork has changes colour, put in 1) and the Kimchi. Stir fry until the pork is well cooked.
4) Now it’s time for the rice. First put the rice a rice bowl, then put some lettuce on top. Ok, now it’s time for the trick – MAYONNAISE! I never thought of putting mayonnaise in a rice bowl until I tried it at Ebi Ten. So remember to put some mayonnaise in your rice bowl! It makes it taste SO much better!
5) Now, if you like eggs like me, you can put a sunny side up egg on your lettuce. If you don’t like eggs, then you can skip this.
6) Of course, now you’ll need the kimchi pork! Just simply put the pork on the lettuce, and green onion on top of the prok. Viola! There’s your Pork and Kimchi rice bowl!
1) It was suprisingly good! And the good thing is it doesn’t take long to make! I think from cutting the onion to the finished product, it took me less than 20 mins. 🙂
2) I think I’ll start to put mayonnaise on EVERYTHING now coz it tastes so good!