BBQ pulled jackfruit Japanese Donburi bowl ( rice bowl) Alphafoodie
A super easy Japanese inspired donburi bowl recipe with BBQ pulled jackfruit. A nutritious and quick to prepare rice bowl topped with a variety of rainbow vegetables and protein - perfect for using leftovers and as a lazy-night meal. Cook Time: 30 minutes. Total Time: 1 hour.
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History of Japanese Donburi Bowl. Donburi cuisine first appeared in Japan in the 1600s, when grilled eel pieces were served over rice to theatergoers during the Edo period. Since then, the concept of donburi has become widespread, and it has been expanded to a wide range of foods, from beef, pork, chicken to seafood, vegetables, and more.
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8. Ten Don (Tempura Donburi) 天丼. Golden crispy shrimp and vegetable tempura served over steamed rice and drizzled with tentsuyu (tempura dipping sauce), this Ten Don recipe is a real treat for a special Saturday night dinner. For a complete meal, enjoy with a bowl of miso soup and a side of refreshing salad. 9.
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1. Oyakodon (Chicken and Egg Rice Bowl) Oyakodon is such a classic donburi recipe that every Japanese person loves!It is said that Oyakodon came around in the Meiji period (1868-1912) or maybe even earlier. It is one of the oldest donburi recipes, coming second only to Gyuudon.. Made with succulent chicken thigh, soft onions, and fluffy steamed egg served over Japanese rice, Oyakodon is a.
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This Uptown spot has been a go-to for Japanese flavor for more than 30 years. Hana's kitchen offers six kinds of donburi (rice bowls) with toppings like chicken katsu and barbecued eel. Entrees range from grilled tuna and salmon to a combo of shrimp tempura, grilled chicken, teriyaki beef steak and green mussels, plenty for two.
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Cook 4 to 5 minutes. Stirring occasionally. Remove from skillet and set aside. Combine the beef and cornstarch in medium bowl. Heat the remaining teaspoon olive oil in the same skillet; add the beef and cook for 2 minutes. Add the water, Teriyaki sauce, sesame oil, and simmer for 2 minutes or until the sauce has thicken.
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According to the All Japan Donburi Union, the origin of the humble Japanese donburi bowl lies in an ancient dish of the Muromachi Era (1336-1573) called "hohan." It consisted of a bowl of rice topped with vegetables, broth, and other ingredients. As Japan's infrastructure wasn't developed enough to allow ingredients to be brought in.
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Ramen, Udon, Soba, Katsudon, Oyakodon, and other Japanese dishes served in Donburi bowls are all very tempting. Donburi bowl is a name of the bowl which is larger than rice bowls and has a thick and deep feature. You can substitute other dishes, such as medium bowls, but when you're eating something with soup, a deep and large Donburi bowl is more durable, less likely to get cold, and tastes.
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To Assemble the Bowl: Place a shy 1 1/2 cups of rice into each serving bowl. Top with kizami nori (if using). Slice chicken into 1/4-inch-wide slabs (if using breasts) or 1/4-inch-wide deboned strips (if using thighs and drumsticks) and distribute evenly in each bowl. Spoon sauce over rice and chicken. Distribute cooked spinach and garlic.
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Gyūdon, also known as gyūmeshi, is a Japanese dish consisting of thinly sliced beef and onions simmered in a sweet sauce that contains dashi, soy sauce and mirin. The gyudon pronunciation is ghee-don. It is served on top of steamed white rice, either as a single bowl or accompanied by other sides such as miso soup and pickles. Gyudon is a.
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Mix the sauce ingredients in a bowl (2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar, 1 tsp honey, ½ tbsp grated garlic and ½ tsp Chinese-style chicken bouillon powder) until well combined and set by the stove for later. Cut 300 g boneless chicken thigh (s) into large bitesize pieces and place them in a bowl.
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Remove the stems of 2 shiso leaves (perilla/ooba). Divide 2 servings cooked Japanese short-grain rice into individual (large) donburi bowls and let it cool slightly. You do not want the hot rice to cook the sashimi. Then, layer the slices of salmon on the rice like flower petals until you cover half of the rice.
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Cook thighs - Then turn the chicken thighs over, add a tablespoon of water to the pan, and cover with a lid. Cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part. (Photo 5) Simmer thighs - Reduce the heat to low, then pour the teriyaki marinade over the chicken.
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Transfer stir-fried vegetables to a bowl and reserve. Rinse and wipe out skillet (no need to wash.) Add 1 tablespoon canola oil to skillet and place pan over medium heat until shimmering. Add julienned ginger and minced garlic and cook, stirring frequently, until ginger is very fragrant, 1-2 minutes.
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To Assemble the Bowl: Place a shy 1 1/2 cups of rice into each serving bowl. Top with kizami nori (if using). Slice steaks into 1/2-inch strips and distribute evenly in each bowl. Spoon sauce over rice and steak. Distribute cooked spinach and garlic cloves evenly in each bowl.