Vegetable Egg Donburi Recipes

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

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

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 DONBURI OVER SEASONED RICE

Vegetable Donburi over Seasoned Rice image

Make and share this Vegetable Donburi over Seasoned Rice recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 cups water, divided
2 1/2 cups uncooked sushi rice or 2 1/2 cups other short-grain rice
1 (14 1/2 ounce) can vegetable broth
2 1/2 tablespoons miso (soybean paste)
2 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons sugar
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup shredded carrot
sliced green onion
2 large egg whites
1 large egg

Steps:

Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes.
Stir in carrot and onions; cook 2 minutes.
Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.

Nutrition Facts : Calories 636.7, Fat 3, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.1, Carbohydrate 138.1, Fiber 9.4, Sugar 15.6, Protein 16.8

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