Food's Up Friday- Veggie Donburi
Today I'm going to talk you through making a meal which was new to me too - a vegetarian donburi. I actually had to google the definition of a donburi as for this meal I was trying to recreate a dish I'd eaten in a local restaurant, here's the definition: Donburi (丼, literally "bowl", also frequently abbreviated as "don", less commonly spelled "domburi") is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. So, there you have it, in simple terms we'll be making a veggie rice bowl, luckily both of our bowls are oversized so this blog can keep it's fancy title.
I'm a very visual person so I've included images of each step, starting with all of the ingredients.
Ingredients, serves 2
Rice for 2
2 garlic cloves
3cm piece of ginger
Chilli paste (to taste)
1 Pak Choi
2 spring onions
This list looks long when written out like this but the only thing I had to buy that I wouldn't have usually bought was the kimchi which isn't essential to the meal anyway, I just really like it. Kimchi is a type of Korean fermented/pickled vegetables and can be found in oriental supermarkets. If you've never tried it it is worth a go, but it is niche taste.
When we lived in a house I probably would have used 4 pans for this - one for the rice, one for the sauce, one for the veg and one for the eggs. However, I was able to make it work with just two - one for the rice and one for everything else. This works for me as we only have two rings to cook on, but it's up to you how you'd like to do it! This recipe, like all recipes, is easily changeable - switch up the veg, add some meat/fish/tofu, go for a boiled egg... the variations are limitless, find what works best for you!
1. Mince the garlic and ginger and cut up all the veggies, I sliced the carrots in to thin strips and sliced each Pak Choi leaf in half.
2. Put on the correct amount of rice for you and leave to cook whilst you cook everything else.
3. Fry off the ginger and garic in a large pan or wok then add the soy sauce, honey, chilli paste and pepper. Simmer for about five minutes; you want the sauce to be fairly thick and sticky.
4. Set the sauce aside in a cup or bowl and cover to keep warm.
5. In the same pan add some oil and stir fry all veggies, I added a dash of soy, some more chilli paste and the shausing rice wine at this point. Fry for 3-5 minutes until cooked but still crunchy.
6. Move all the veggies to one side Of The pan so you can fry thw eggs in the same pan, break eggs and fry until cooked, with a runny yolk. To quicken this process I placed a small pan lid over just the eggs (not the veg) meaning the white Of The egg cooked faster.
7. Drain rice and place on the bottom of each bowl, add the veg and an egg ontop and serve with kimchi on the side.
8. Drizzle the sauce and sprinkle with spring onion, enjoy!
I'd love to hear your thoughts on this recipe, especially if you end up making it! Leave a comment or send us a message.