https://1tess.wordpress.com This is another donburi, a bowl of rice topped with soy-simmered finely ground chicken. It’s a recipe from one of my other Japanese cook books, “Washoku – Recipes from the Japanese Home Kitchen.” I was inspired by the Washoku Warriors, a group of food-bloggers who are planning to cook through Elizabeth Andoh’s book. Their…
Kabayaki is a popular Japanese cooking technique most often applied to eel (unagi). Eels are difficult to prepare at home—if I could even find one!! The eels are cleaned (apparently no easy task), boned, steamed and grilled, then basted with a sweet shoyu sauce. It’s like teriyaki for eel, rather than chicken. There has been a shortage of eel this year. This recipe makes a reasonable substitute. I had a package of frozen smelt in my freezer so I used them instead of sardines—smaller fish, but still delicious and they look very pretty.
In Japan, rice is usually served plain; a meal is not complete without rice!
However there are some dishes that are meals in a bowl: donburi! A donburi is a big bowl of rice topped with foods cooked in a savory/sweet sauce. You can eat donburi dishes at many casual and chain restaurants all over Japan; you can easily make donburi at home. When you want something to eat: FAST, you can’t go wrong when eating donburi! There are donburi toppings made with vegetables, seafood, beef, pork, or chicken.