Friday, May 18, 2007

Don Buri Recipe

Modified this recipe from a cookbook published by GPU.

Don Buri ala Tenshichan

- 250 gram chicken fillet, cut to approx. 1x1 cm (or whatever size you prefer). Marinate with 2 tablespoons of mirin, 3 tbsp. or shoyu (regular "kecap" will do), 1 teaspoon of salt, a dash of pepper for at least 30 minutes.
- 1 tablespoon of olive oil
- 50 ml of plain water
- 1 garlic, slice thinly
- 1 onion, slice thinly
- 4 tablespoons of frozen peas
- 500 ml of plain water
- 15 gram of dashi
- 2 teaspoons of salt
- 2 tablespoons of mirin
- 2 teaspoons of sugar
- 2 tablespoons of shoyu
- 3 eggs, beaten well
- Steamed rice

How to Make:
- Sautee garlic and onion with olive oil. Put marinated chicken fillet in the pan. Mix well. Add 50 ml of water. Mix. Cover the pan with a lid. Wait until the chicken is cooked well.
- Put 500 ml water in a pot. Add dashi, mirin, sugar, shoyu, salt, frozen peas. Mix well. When the water is boiling, add eggs. Simmer for about one or two minute.
- Put steamed rice in a bowl. Add chicken and then the don buri broth over it. Serve hot.

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