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Receta FRIED SHRIMP DONBURI (Ebi Fry Don buri)
by John Spottiswood

FRIED SHRIMP DONBURI (Ebi Fry Don buri)

You can make this dish with any type of Japanese fried meat (tonkatsu-fried pork, chicken-katsu, shrimp-katsu, etc.) Katsu is easy to make in large batches. So if you end up with leftover fried meat, you can use it the next day to make this delicious Donburi. Of course, this is good with freshly made katsu too. When I lived in Japan, nothing warmed me up on a cold day much better than this sweet and salty version of donburi!

Calificación: 4.3/5
Avg. 4.3/5 3 votos
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 2 Servings

Wine and Drink Pairings: cold japanese lager

Ingredientes

  • 3-4 cups hot cooked rice
  • 4 deep-fried prawns
  • COOKING BROTH
  • 2/3 cups dashi stock (pick up a bottle of granulated dashi at an Asian grocery or in the Asian section of your supermarket and follow the directions of the package to make the stock)
  • 1 tsp sugar
  • 2 1/2 Tbsp soy sauce
  • 2 1/2 Tbsp mirin
  • 2 eggs, lightly beaten
  • Mitsuba or flat leave parsley (optional)

Direcciones

  1. In a small frying pan, heat COOKING BROTH ingredients
  2. to a boil. Lay deep-fried prawns and cook just until heated
  3. through.
  4. Swirl in beaten egg, sprinkle mitsuba, and cover; cook
  5. until the egg is half set. Place hot cooked rice in each
  6. serving bowl , and transfer prawn topping onto it.