![]() ![]() ![]() With its smoking eel just slightly grilled and settled over rice, every bowl of unadon I’ve eaten at Kuromon Market in Osaka, tanked in the mornings after cartwheeling with the gays through the city’s Doyama district, has been the closest I’ve found myself to divinity. There’s a sort of holiness in donburi’s simplicity, which is endless, permeable and variable. Recipe: Oyakodon (Chicken and Egg Rice Bowl) But in practically every iteration, a bowl of rice is topped with a thick layer of deliciousness and served in proportions that vary from the very humble to the deeply extravagant. And while there are many possibilities, some all-stars make repeat appearances: simmered beef in gyudon, tempura in tentamadon and raw salmon in hokkaidon. ![]() As straightforward as these Japanese rice bowls may seem - (perfect) rice! Covered with (perfectly) poached ingredients! Served in a (perfect) bowl! - their understatedness belie their exquisiteness.ĭonburi can vary pretty wildly: The versions you’ll find in the Kansai region can look very different from those in Kyushu, which, in turn, can differ from their cousins in Hokkaido or Kanto. ![]() But to top those grains with ingredients simmered in dashi and soy sauce, before they’re set into a bowl and sprinkled with scallions and shichimi, culminating in delicious donburi, is another plane of pleasure entirely. In virtually every circumstance that comes to mind, a steaming pile of rice is stellar on its own. ![]()
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