Posts Tagged donburi
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: 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.