#donburi
天丼 · てんどん · TEN-DON
Tempura Donburi
Japanese-style fried foods (typically shrimp, fish, and vegetables) on a bowl of white rice.
This particular ten-don set came with a bowl of miso soup and some pickles (漬け物 · TSUKEMONO).
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Tuna is called “MAGURO” in Japanese. “ZUKE” means pickling in Japanese. Soak tuna sashimi in soy sauce sauce. This is a traditional method that has been used since ancient times when refrigeration and transportation were not developed. Quickly soak the tuna in hot water. Because the surface is heated, the osmotic pressure slows down. Soy sauce slowly penetrates. The color of the finished tuna is beautiful. This is a traditional Tokyo style. This is the job of a sushi chef in Tokyo. The skill of the craftsman appears in the taste. cool! Nagaimo-Japanese yam is very slippery and sticky. It is low in calories and contains vitamins, zinc, potassium and other healthy ingredients. It is said to have immunity against influenza. Very delicious and healthy ♪
Fat Cow’s Miyazaki A4 Wagyu Premium Donburi
- A large bowl of well-seasoned beef fat rice layered with slices of A5 Nagasaki wagyu topped with caviar, buttery foie gras, ikura, a runny onsen egg, and truffle shoyu
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Gyūdon
Ingredients:
- 200g sirloin
- 1 onion
- 1 carrot
- 1 clove of garlic, finely chopped
- 190ml beef broth
- 2 ½ tblsp soy sauce
- 1 ½ tblsp mirin
- 2 tblsp sugar
Method:
- Put the beef in the freezer and allow to part freeze
- Thinly slice the beef (around 2-5mm thick slices are best)
- Mix all the liquid ingredients in a bowl as well as the garlic and sugar and marinade the beef for an hour
- Chop the onion and carrot into batons
- Drain the beef, keeping the liquid
- In a pan, bring the liquid to the boil and reduce to a low simemr
- Add the carrot and onion and simmer for 5 minutes
- Bring back to the boil and quickly add the beef and stir for about a minute - the beef should just be cooked
- Serve with steamed rice
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