Nobus Scrambled Eggs Donburi Recipes

NOBU'S SCRAMBLED EGGS DONBURI

Nobu's Scrambled Eggs Donburi image

Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and seasoned with soy sauce, and eggs are scrambled soft with minced white onion, tomato juice, and sake. To serve, line the bowl with rice; then layer with the salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu suggests a dollop of caviar or salmon roe.)

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 11

Ingredients

8 ounces skinless salmon fillet, cut into 3/4-inch slices
Coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra-virgin olive oil
1 cup Nobu's Perfect Japanese Rice
1 sheet toasted nori
2 teaspoons toasted sesame seeds, for garnish

Steps:

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

VEGETABLE-EGG DONBURI

Vegetable-Egg Donburi image

Donburi is a Japanese dish in which either meat, fish, or eggs are served over rice.

Provided by Martha Stewart

Categories Rice Recipes

Number Of Ingredients 13

Ingredients

1 1/2 cups Japanese or sushi rice
2 large whole eggs
4 large egg whites
Pinch of black pepper
6 shiitake mushrooms, thinly sliced
10 snow peas
1 medium carrot, julienned
3 scallions, white parts cut into thin rounds and green parts cut into 1 1/2-inch lengths
1 1/2 cups homemade or low-sodium canned vegetable stock
1 1/2 teaspoons grated ginger
2 tablespoons low-sodium soy sauce
1 ounce radish sprouts
Olive-oil, cooking spray

Steps:

Place rice and 2 cups water in a medium saucepan. Set saucepan over high heat; bring water to a boil. Cover saucepan, and reduce heat to a bare simmer. Cook rice until water has been absorbed, about 20 minutes. Remove saucepan from heat, and set rice aside, covered, until ready to serve.
In a medium bowl, lightly whisk together whole eggs, egg whites, and black pepper. Set the egg mixture aside.
Place a medium nonstick skillet over medium-high heat. When hot, spray skillet with olive-oil cooking spray. Add mushrooms; saute until browned, 2 to 3 minutes.
Add the snow peas, carrot, and all scallions to the skillet. Cook until snow peas turn bright green in color, about 1 minute.
Add the vegetable stock, ginger, and soy sauce to the skillet. Cook until the liquid has been reduced by half, about 6 minutes. Gently pour in the reserved egg mixture without stirring. Cover the skillet, and cook until eggs have just set, 4 to 5 minutes.
Divide the rice among 4 soup plates or soup bowls. Divide omelet into 4 servings; spoon omelet and any remaining broth over the rice. Garnish with radish sprouts.

Nutrition Facts : Calories 385 g, Cholesterol 107 g, Fat 3 g, Fiber 2 g, Protein 2 g, Sodium 401 g

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