Brown Rice Donburi Bowl
fMy adaptation of donburi, a customary Japanese rice-bowl dish. Donburi has numerous translations, so utilize your very own decision of protein and feel free to include most loved flavors, such as ginger or wasabi, and different vegetables like Swiss chard and radish.I like to serve it with a egg to finish everything, together with some lean meat or fish for a filling lunch or dinner.
- 2 bowls
- 200g short-grain dark color rice, washed well at that point left to splash for 12-14 hours
- 1 tbsp coconut aminos or tamari
- 2 tsp sesame oil
- 1½ tbsp toasted sesame, sunflower or pumpkin seeds
- 2 eggs
- ½ sheet of nori (discretionary)
- 1 cook chicken bosom, destroy
- 1 carrot, ground or cut into matchsticks
- 2 spring onions, finely cut
Flush the drench rice well at that point cover in abundant water, convey to the bubble, bring down the warmth and stew for around 20 minutes, or until delicate. Deplete well in a sifter, at that point set back in the hot search for gold seconds to enable any staying fluid to vanish. Kill the warmth at that point cover and leave to steam for a further 5-10 minutes.
Join the warm rice with the coconut aminos or tamari, sesame oil, and 1 tbsp seeds (spare the rest for a topping) and a spot of salt. Keep a cover on it, so it remains warm.
In the interim, prepare everything else – poach or delicate heat up the eggs, and cut the nori, if utilizing, into fine strips with scissors. Gather the dish in two dishes, beginning with rice and fixing it with the chicken, egg, carrot, spring onion, seeds and nori, and some other vegetables you extravagant.