Ingredients with Measurements:
- 1 cup of Japanese short-grain rice
- 1 1/2 cups of water
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 bunch of kogomi (fiddlehead ferns)
- 1/2 pound of ground pork
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 2 eggs
- Salt and pepper to taste
- Nori seaweed, sliced into thin strips
- Green onions, sliced
Special equipment needed:
- Rice cooker or pot with lid
- Large frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker or pot. Add water and cook according to the manufacturer's instructions.
2. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Set aside.
3. Wash the kogomi and trim the ends. Blanch in boiling water for 2-3 minutes, then drain and set aside.
4. In a large frying pan, heat vegetable oil over medium-high heat. Add ground pork and cook until browned, breaking it up with a spatula.
5. Add soy sauce, sake, mirin, grated ginger, and minced garlic to the pan. Cook for 2-3 minutes until the liquid has evaporated.
6. Beat the eggs in a bowl and season with salt and pepper. In a separate pan, scramble the eggs over low heat until set.
7. To assemble the donburi, place a serving of rice in a bowl. Drizzle the rice vinegar mixture over the rice. Top with the cooked ground pork, blanched kogomi, and scrambled eggs.
8. Garnish with sliced nori seaweed and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker or pot: Follow manufacturer's instructions
Frying pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 54g
Protein: 21g
Sodium: 500mg
Fiber: 2g
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any type of rice.
- Kogomi can be substituted with asparagus or green beans.
- Ground pork can be substituted with ground beef or chicken.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Nori seaweed can be substituted with any type of seaweed.
Variations:
- Add sliced shiitake mushrooms to the ground pork mixture.
- Use leftover cooked chicken or beef instead of ground pork.
- Add sliced avocado or cucumber as a garnish.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Blanch the kogomi before adding it to the dish to remove any bitterness.
- Use a non-stick pan to prevent the eggs from sticking.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the donburi in a traditional Japanese bowl with chopsticks.
Garnishes:
Nori seaweed and green onions.
Pairings:
Green tea or sake.
Suggested side dishes:
Miso soup and edamame.
Troubleshooting advice:
- If the rice is too dry, add a little more water.
- If the ground pork is too dry, add a little more soy sauce or mirin.
Food safety advice:
- Wash all vegetables thoroughly before cooking.
- Cook ground pork to an internal temperature of 160°F (71°C).
Food history:
Donburi is a Japanese dish that consists of a bowl of rice topped with various ingredients. Kogomi is a type of fiddlehead fern that is commonly used in Japanese cuisine.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese