This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Japanese – Donburi Road Map (Chicken, Shrimp, Veggie, Beef, and Pork Variations)

  • Filter
  • Time
  • Show
Clear All
new posts

    Japanese – Donburi Road Map (Chicken, Shrimp, Veggie, Beef, and Pork Variations)

    Loosely based on information from Japanese Soul Cooking & Serious Eats

    This is a roadmap, not a specific recipe. It is based on Oyako donburi (oyakodon), and there are four basic things that remain constant for all donburi types that can be prepared from this roadmap: rice, onion, sauce, and eggs. Everything else may be varied to produce different types of donburi.

    NOTE: In this roadmap, nothing needs to be fried and the need for cleanup is minimal.

    Click image for larger version  Name:	F98156B0-38C6-494F-8B9F-055EC0AF80E5_1_201_a.jpeg Views:	70 Size:	2.91 MB ID:	988193

    As is traditional, Donburi is cooked here one (large and shareable) serving at a time in a small (8”) non-stick skillet with lid. This version has been adjusted to yield more fully cooked eggs than the traditionally runny eggs popular (and safe to eat) in Japan.

    Ingredients for 1 serving:

    The basics: rice, onion, sauce, and eggs
    • Rice: 355 ml, 1½ cups (enough for 3-4 servings) Japanese “sushi” rice, (with ¼ - ½ tsp. Morton’s Kosher salt)
    • Onion: 115 g, 4 oz (about ½) large sweet onion, peeled & sliced lengthwise (axis to axis) into scant 1/8” slices.
    • Sauce (120 ml, 4 oz): Suggestion: Make a large batch, store refrigerated, and use up to 5-6 oz. per serving for even better results.
      • 30 ml, 1 oz dashi (1/16 tsp. Hon Dashi powder (2.5 ml, ½ tsp. per cup; 5 ml, 1 tsp per pint) water)).
      • 30 ml, 1 oz Aji Mirin
      • 30 ml, 1 oz soy sauce (plus more if needed for extra seasoning).
      • 30 ml, 1 oz sake
      • 8 ml, 1½ tsp. sugar
    • Eggs: 2 eggs, lightly beaten so that the whites and yolk are still slightly separated.
    Protein options: Choose one
    • 57 - 115 g, 2-4 oz. each:
      • (1 small) boneless/skinless chicken thigh, in medium-thin slices
      • well-trimmed and very thin slices of pork (from a fairly fatty chop or cutlet) or beef (from a tender cut of fatty ribeye or chuck-eye steak) NOTE: Pork and beef are easier to slice very thin if partially frozen.
      • shrimp, thawed, deveined, and completely shelled. Cut large shrimp into bite-size pieces.
    Veggie options: Choose one or more (limit veggies to no more than about 3-5 TBSP (45-75 ml) per serving)
    • 15-30 ml, 1-2 TBSP each:
      • scallions, white & light green parts sliced thin for garnish; Slice green part longer to cook with onions.
      • (3-4) mushrooms, thinly sliced: Shiitake (reconstituted or fresh, stems removed) or button
      • (1 small) carrot, washed, peeled, and thinly sliced, shaved, or cut into very thin matchsticks
      • snow peas or sugar snaps (sliced on the diagonal), or frozen shelled edamame (thawed in salty/sugary cold-water mix). Substitute: Thawed frozen green peas (not quite as good, but they’ll do).
      • sweet pepper, any color (red is best … followed by orange, yellow, or green) thinly sliced
    Garnish options: Choose one

    15 ml, 1 TBSP thin scallion slices or crumbled nori or finely chopped wakame (rehydrated from ½ tsp dried). For a more Japanese touch, try mitsuba leaves or Shichimi togarashi to taste (but only if you want it spicy).

    1. Rinse well, soak, season lightly, and start cooking the rice at least 30 minutes prior to making the filling.
    2. In a measuring cup, dissolve Hon Dashi powder into hot water then add mirin, soy sauce, and sake. Finally, add sugar to the broth mixture; mix well and adjust as needed to taste. Substitute: scratch kombu/bonito dashi.
    3. Reconstitute dried wakame (if using) in a small amount of water. Set aside until ready to slice and garnish.
    4. Combine broth mixture with onions, scallions, mushrooms, carrots, sweet pepper, and either snow peas or sugar snaps oredamame or thawed frozen peas, into the skillet or saucepan, stir well to immerse, and bring to a boil over medium-high heat. NOTE: Wait to add frozen peas until step 7 at the 5-minute mark.
    5. When the mixture starts to boil, reduce heat and simmer the onion mixture (covered) 5-8 minutes until soft and mixture is reduced, stirring occasionally to mix and keep immersed in the broth.
    6. When the mixture is done, add the chicken, beef, or pork strips (if using shrimp or beef, wait to add until step 7 at the 3 or 5 minute mark, respectively), stir well to cover, & return to a boil over medium high heat.
    7. When boiling, reduce heat & simmer (uncovered) 5-8 minutes until meat is done but not overcooked and the broth is slightly reduced. NOTE: Add beef for the last 5 minutes; shrimp, and frozen peas for the last 3.
    8. While the mixture is simmering and reducing, beat the eggs lightly with a fork or chopsticks. You want the yolk and whites to be lightly mixed, yet still slightly separated.
    9. When the mixture is done, pour all of the eggs over it evenly but do not stir. Increase heat briefly to keep it simmering then cover and cook very gently (covered) for 3-5 more minutes, until the eggs are set to taste.
    10. Remove from heat, keep covered, and allow to rest for 2-3 minutes.
    11. Scoop 1½ cups of rice into each individual-serving bowl. Slide the donburi mixture gently out of the pan onto the rice. Garnish as desired and serve immediately.
    Last edited by MBMorgan; November 4, 2021, 10:35 AM.

    This sounds worth trying for sure.



    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special

    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker

    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker

    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    The Good-One Is A Superb Grill And A Superb Smoker All In One

    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read ourcomplete review