Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 4 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 1/4 cup sliced nori (dried seaweed)
- Salt and pepper to taste
Special equipment needed:
- Non-stick frying pan
- Rice cooker (optional)
Step-by-step instructions:
1. Cook the rice according to package instructions or using a rice cooker.
2. In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar has dissolved.
3. In a non-stick frying pan, heat the vegetable oil over medium heat.
4. Crack the eggs into the pan and season with salt and pepper.
5. Once the eggs start to set, use a spatula to gently scramble them.
6. Pour the soy sauce mixture over the eggs and continue to cook until the eggs are fully cooked and coated in the sauce.
7. To assemble the donburi, divide the cooked rice between two bowls.
8. Top each bowl of rice with half of the scrambled eggs.
9. Garnish with sliced green onions and nori.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 67g
Protein: 14g
Substitutions for ingredients:
- Tamari can be used instead of soy sauce for a gluten-free option.
- Sake can be used instead of mirin.
Variations:
- Add cooked vegetables such as mushrooms or spinach to the scrambled eggs.
- Use brown rice instead of white rice for a healthier option.
- Add a drizzle of sriracha or hot sauce for some extra heat.
Tips and tricks:
- Use a non-stick frying pan to prevent the eggs from sticking.
- Be sure to whisk the soy sauce mixture well to ensure the sugar is fully dissolved.
- To make the dish more filling, add a protein such as grilled chicken or tofu.
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 for an authentic presentation.
Garnishes:
Sliced green onions and nori (dried seaweed)
Pairings:
Serve with miso soup and a side salad for a complete meal.
Suggested side dishes:
Miso soup and a side salad
Troubleshooting advice:
If the eggs are sticking to the pan, add a little more oil to the pan before cooking.
Food safety advice:
Be sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
Tamago-donburi is a popular Japanese dish that originated in the Edo period (1603-1868).
Flavor profiles:
Salty, sweet, and savory
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese