Donburi is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. The wonderful part of cooking donburi is you can choose whatever ingredients you or your family like to make a wholesome meal.
We might not think much about what a can of sardine can do for a meal, but it can be used to make a delicious and nutritious rice bowl. I decided to use Calrose rice as they naturally contain less fat and no cholesterol (as stated on the packaging of rice). I love selecting the healthier choice for my family, and I am sure our readers are the same.
Don’t’ hesitate to try this recipe as it is easy and simple meal. Dinner can be served within no time.
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Serve 2 persons
1 cup Calrose rice
2 cans of Ayam Brand sardines in extra virgin olive oil
1 stalk of spring onions/scallions, chopped
2 tablespoons white sesame seeds, toasted
2 sheets seaweed/nori
2 eggs, beaten
1 packet Shimeji/Shitake mushrooms
¼ cup kombu dashi/water
½ tablespoon mirin
1½ tablespoons soy sauce
3g katasuobushi/dried bonito flakes
- Wash the rice, then cook it in a rice cooker according to the packet instructions.
Make the sauce:
- Combine the dashi/water, mirin, and soy sauce in a small saucepan, and bring it to a boil.
- Turn off the heat, then add in the dried bonito flakes.
- After a minute or so, strain the sauce and set aside.
While waiting for the flavour of the dried bonito flakes to be infused into the sauce;
- Cut the spring onions/scallions into thin slices. Then set aside.
- In a small frying pan, toast the white sesame seeds, without oil, till fragrant but not burnt. Then set aside.
- Tear the seaweed/nori into small pieces, then set aside.
- Place eggs into two separate bowls. Beat well and set aside.
- Depending on which mushrooms you are using, prepare the mushrooms:
- Cut the base of shimeji mushrooms and separate with hands, then set aside.
- Remove the stems from the shiitake mushrooms and cut into thin slices. Set aside.
- Next, in a small frying pan, pour 3 tablespoons of the above sauce, then add in the mushrooms.
- Sauté the mushrooms for a minute. Remove from pan and set aside.
- Using the same pan, empty a can of sardines with some of the oil.
- Pan fry the sardines on both sides for a minute or two.
- Add some sauce into the egg and pour on the sardine. When the egg is half cooked, remove the pan from the heat.
- To serve, top the rice with mushrooms, then slide the sardine and eggs into the rice bowl. Pour some sauce over it, sprinkle lavishly with the chopped scallion, seaweeds, and toasted sesame seeds.
- I have made this recipe with two different eggs. Let me know if you are interested in an Onsen Tamago recipe.