Thursday, May 5, 2011
Donburi... type thing
The problem: Leftover rice and other stuff in the fridge
Difficulty: Don't want to make fried rice, despite being Chinese and that being my most common fallback.
X-factor: Don't need to make lunch for husband, so I can be as crazy as I want with this.
Solution: Donburi, or a variation thereof. A Japanese dish that is basically a bowl of cooked rice with some other food served on top of it.
This was a favourite of mine in college, where I could get a vegetarian donburi from the food court that would fill me up for about $5. Rice, soup, protein, veggies, how can you go wrong?
1 tbsp Organic red miso paste
1 tbsp mirin
1/4 c Japanese soy sauce (yes, there is a difference. At home I have four kinds of soy sauce. God only know how many my mom has.)
2 raw eggs
Raw spinach (or field green salad mix, which is what I had in the fridge)
Let's do it!
Boil maybe 2 cups of water on the stove. Mix the miso paste with some water in a bowl until it's blended, then add to the boiling water. Add the mirin and soy sauce and simmer for maybe 5 minutes. That's pretty much it until you get to work.
Lunch it up!
Pack the soup in a non-spill container, pack the rice in another container, and the greens and raw eggs in yet another container. Yes, this is another lunch that will bring ridicule from your workmates, but it will smell/taste delicious and they'll all be jealous. So there.
At work I boiled the soup in the microwave, cracked the two eggs in and covered it for a few minutes. Then I cooked the rice in a bowl, threw the greens on top, then threw the soup on it. A real donburi doesn't have this much soup at all, but whatever. I wasn't going to throw it out.
Not the best thing I've ever made, but not the worst. I think it might need some tweaking in execution and ingredients. Spinach would have been a better choice than field greens (which were mostly lettuce. Soupy lettuce = gross) and the rice should have been cooked more. The soup was okay, but it was too sweet (I actually used a ton of mirin, best use 1 tbsp or adjust the sweetness at home, which is not what I did). I will make this again, but maybe not be so haphazard about it next time.