A Donburi (meaning ‘bowl’ in Japanese) is a big bowl containing rice topped traditionally with fish, chicken or meat and vegetables simmered in stock. It makes for a hearty meal.
In my version I do stick to the big bowl containing rice part of the tradition, and I do top it with fish, chicken or meat and vegetables, I just don’t simmer them in stock, preferring to grill.
It’s a perfect ‘bottom of the fridge’ meal where I slice, oil and grill a variety of vegetables trying to achieve an array of colours and shapes from whatever I have on hand.
I then grill or barbeque the protein, slice, dice or simply break it up and place it on top of the rice and vegetables.
The key, however, is to use Japanese rice. Apart from its wonderful flavour, when cooked properly, the rice holds together on the chopsticks but in the mouth it separates revealing the wonderfully smooth surface of each grain. It’s a great sensation.
Donburi is my go to dish when I’m a bit brain dead and want an easy, healthy and satisfying meal.
Serve it with a few accompaniments such as Japanese pickled ginger; tiny Japanese pickled onions; chunks of cucumber tossed in sesame oil and seeds; some wasabi; Togarashi (mixed Japanese chilli flakes). Add a splash of gluten-free soy sauce and you’ll have a feast.
Rosie
MY DONBURI
Serves 2
1 cup Japanese rice
1 cup water
2 carrots, peeled and sliced 1cm thick on the diagonal
1 potato, peeled, halved then sliced 1cm thick
1 bunch asparagus, washed and cut into 5cm lengths
1 bunch broccolini, washed and trimmed
1 long red chilli, halved lengthways, seeds removed
1 handful sugar snap peas, blanched
1 handful green beans, sliced, blanched
Light olive oil
2 150gm pieces of ocean trout, skin on, pin bones out
2 Lebanese cucumbers, cut into chunks
A drizzle of sesame oil
A sprinkle of toasted sesame seeds
Gluten-free soy sauce and wasabi to serve
Preheat the top and bottom elements of the oven to 200°C. Line two baking trays with baking paper.
Place the Japanese rice in a small saucepan and cover with water. Drain and repeat 5 or 6 times until you can make out the shape of the grains through the starchy water.
Drain and cover with the 1 cup water. Cover with a lid and bring to a simmer. Turn the heat to very low and simmer for 15 minutes. Turn off the heat and let stand for 10 minutes before tossing with a fork. Cover and allow to stand until ready to use.
Meanwhile, toss all the vegetables, apart from the sugar snap peas and green beans, in olive oil and place on the prepared baking tray.
Cook until beginning to brown then turn. Keep an eye on them as some vegetables may cook at different rates. As they are ready, remove to a plate and keep warm.
Place the fish, skin side up on the second prepared baking tray and cook for approximately 6 minutes.
Meanwhile, place the cucumber chunks into a small bowl. Drizzle with sesame oil and scatter with sesame seeds.
Divide the rice over two big bowls, arrange the vegetables on top, remove the crisp skin from the fish and break the flesh over the top of the vegetables. With kitchen scissors, cut the skin into strips and place on top of the fish.
Serve immediately with gluten-free soy sauce, wasabi and any accompaniments of your choice.
TIP: Do use our recipe as a guide only. Use any vegetables and protein you have on hand or fancy.