donburi Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/donburi/ Fri, 22 Mar 2019 08:14:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Donburi: Buta Don (Pork Bowl) https://www.budgetpantry.com/donburi-buta-don-pork-bowl/ https://www.budgetpantry.com/donburi-buta-don-pork-bowl/#comments Fri, 22 Mar 2019 08:14:10 +0000 https://budgetpantry.com/?p=10810 What’s savoury, delicious, comforting, and ready in 10 minutes? TADAH! This amazing pork donburi! Donburi essentially means a ‘rice bowl dish’. Popular dons include Katsu Don (fried chicken/pork bowl), Gyu Don (beef bowl), Ten Don (tempura bowl), Soboro Don (minced chicken bowl) and the list goes on. My favourite is this Buta Don, served with sliced onions, egg and spring onions. It’s super easy to cook and warms my tummy any day! One important thing to note is that you need to add the pork belly slice by slice into the pan so they don’t clump together. This also keeps them soft and not overcooked! And if you don’t have mirin and/or sake at home, replace with hua diao wine. I mean, it’s not traditionally Japanese of course, but it’s still quite damn delicious. I hope you try this easy and yummy recipe! Oh, and many of you ask me what soy sauce I use. I only use Hand Flower Brand! You can do a search online. I think you can get it from Kee Song online and also at fairs and wet market provision shops. Look for ‘Heng Yoon Trading’ on Facebook for the stockist list! Donburi: Buta Don (Pork Bowl) (budgetpantry.com) Serves 2 What you need: 200g pork belly shabu shabu, cut each strip into half 2 eggs, beaten (I use egg story pasteurised egg esp when serving them runny) 1 medium yellow onion, sliced 1 tablespoon chopped spring onions 2 tablespoons oil 2 portions cooked rice Mix together: 1 tablespoon soy sauce (I use hand flower brand) 1 tablespoon mirin 1 tablespoon sake 2 flat teaspoons sugar 2 tablespoons water (note: if you dont have mirin or sake, replace with 1.5 tablespoon hua diao wine) Steps: Heat up the oil and fry onions till fragrant and slightly soft, about 5 minutes. Add the pork belly slices one by one and spread them out in the pan as you don’t want them to clump together. Fry for a few minutes till about 80% cooked. Add the seasoning, mix well and simmer for a minute. Add the beaten eggs and spring onions and cook for 30 seconds. Turn off the fire. Spoon on top of rice and serve immediately.

The post Donburi: Buta Don (Pork Bowl) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> What’s savoury, delicious, comforting, and ready in 10 minutes?

TADAH! This amazing pork donburi! Donburi essentially means a ‘rice bowl dish’. Popular dons include Katsu Don (fried chicken/pork bowl), Gyu Don (beef bowl), Ten Don (tempura bowl), Soboro Don (minced chicken bowl) and the list goes on. My favourite is this Buta Don, served with sliced onions, egg and spring onions. It’s super easy to cook and warms my tummy any day!

One important thing to note is that you need to add the pork belly slice by slice into the pan so they don’t clump together. This also keeps them soft and not overcooked! And if you don’t have mirin and/or sake at home, replace with hua diao wine. I mean, it’s not traditionally Japanese of course, but it’s still quite damn delicious.

I hope you try this easy and yummy recipe!

Oh, and many of you ask me what soy sauce I use. I only use Hand Flower Brand! You can do a search online. I think you can get it from Kee Song online and also at fairs and wet market provision shops. Look for ‘Heng Yoon Trading’ on Facebook for the stockist list!

Donburi: Buta Don (Pork Bowl) (budgetpantry.com)
Serves 2

What you need:

200g pork belly shabu shabu, cut each strip into half
2 eggs, beaten (I use egg story pasteurised egg esp when serving them runny)
1 medium yellow onion, sliced
1 tablespoon chopped spring onions
2 tablespoons oil
2 portions cooked rice

Mix together:
1 tablespoon soy sauce (I use hand flower brand)
1 tablespoon mirin
1 tablespoon sake
2 flat teaspoons sugar
2 tablespoons water
(note: if you dont have mirin or sake, replace with 1.5 tablespoon hua diao wine)


Steps:

Heat up the oil and fry onions till fragrant and slightly soft, about 5 minutes.

Add the pork belly slices one by one and spread them out in the pan as you don’t want them to clump together. Fry for a few minutes till about 80% cooked.

Add the seasoning, mix well and simmer for a minute.

Add the beaten eggs and spring onions and cook for 30 seconds. Turn off the fire. Spoon on top of rice and serve immediately.

The post Donburi: Buta Don (Pork Bowl) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/donburi-buta-don-pork-bowl/feed/ 1 Cheaterbug chicken katsu don https://www.budgetpantry.com/cheaterbug-chicken-katsu-don/ Thu, 13 Apr 2017 08:22:58 +0000 https://budgetpantry.com/?p=9391 Ok I confess! I made these with ready-cooked frozen chicken katsu/cutlet:) I got mine from Song Fish. They have this brand called Tasty Farm (it’s their exclusive) and I think it tastes better than the Bibik brand. You can of course make your own with chicken thigh or breast, flour, egg and panko. Recipe below! This is how the frozen chicken katsu looks like: Always wondered what goes into the subtly sweet and moist egg mixture of chicken katsu don? It’s a combination of onions, dashi (Japanese broth usually made of dried seaweed and bonito fish flakes – plus other dried ingredients sometimes), mirin, sake (I omitted), soy sauce and sugar. Of course I didn’t cook it from scratch. I used this brand of dashi powder which you can get from Japanese supermarkets or the Japanese section of supermarkets such as Fairprice Finest or Extra: Just mix the powder with water for instant dashi stock which can be used as a base for many types of Japanese cooking. I add dashi powder to my one-pot mushroom rice too. The chicken can be made from scratch with either chicken thigh or breast. I don’t do deep frying at home so the steps below are for the airfried version. Of course, if you buy ready-made katsu don like I have, simply airfry for 15-18 minutes at 180C, or deepfry according to package instructions. Have a bowl of soft fluffy rice ready and dinner is on the table! Cheaterbug chicken katsu don (budgetpantry.com) Serves 2 What you need: For the chicken: 2 pieces chicken thigh or breast (about palm sized) Plain flour 1 egg Panko Salt and pepper Oil for frying For the egg/gravy: 200ml dashi (mix powder + water according to package instructions) 2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon sugar 1 tablespoon sake (I omitted) 2 eggs, beaten 1 onion, sliced 2 tablespoons olive oil Steps: Flatten the chicken by pounding with the back of your knife. Season with salt and pepper. Dredge in plain flour, shake off excess, dip in egg, then coat with panko. Set aside for a few minutes. Spray on some oil and airfry for 15 minutes at 180C in a preheated airfryer. Otherwise, deep fry till golden. Slice and set aside. In a pan big enough to fit the chicken, heat the olive oil and fry sliced onions for 1 minute. Add the dashi, mirin, soy sauce, sugar and sake (if using). Bring to boil then lower flame and cook until onions are soft. Place the cooked chicken pieces in the broth. Pour beaten egg and distribute evenly. Switch off the flame when eggs have slightly set. Scoop on top of Japanese rice and serve immediately.

The post Cheaterbug chicken katsu don appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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Ok I confess! I made these with ready-cooked frozen chicken katsu/cutlet:) I got mine from Song Fish. They have this brand called Tasty Farm (it’s their exclusive) and I think it tastes better than the Bibik brand. You can of course make your own with chicken thigh or breast, flour, egg and panko. Recipe below! This is how the frozen chicken katsu looks like:

Always wondered what goes into the subtly sweet and moist egg mixture of chicken katsu don? It’s a combination of onions, dashi (Japanese broth usually made of dried seaweed and bonito fish flakes – plus other dried ingredients sometimes), mirin, sake (I omitted), soy sauce and sugar. Of course I didn’t cook it from scratch. I used this brand of dashi powder which you can get from Japanese supermarkets or the Japanese section of supermarkets such as Fairprice Finest or Extra:

Just mix the powder with water for instant dashi stock which can be used as a base for many types of Japanese cooking. I add dashi powder to my one-pot mushroom rice too.

The chicken can be made from scratch with either chicken thigh or breast. I don’t do deep frying at home so the steps below are for the airfried version. Of course, if you buy ready-made katsu don like I have, simply airfry for 15-18 minutes at 180C, or deepfry according to package instructions. Have a bowl of soft fluffy rice ready and dinner is on the table!

Cheaterbug chicken katsu don (budgetpantry.com)
Serves 2 What you need:

For the chicken:
2 pieces chicken thigh or breast (about palm sized)
Plain flour
1 egg
Panko
Salt and pepper
Oil for frying

For the egg/gravy:
200ml dashi (mix powder + water according to package instructions)
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sugar
1 tablespoon sake (I omitted)
2 eggs, beaten
1 onion, sliced
2 tablespoons olive oil

Steps:

Flatten the chicken by pounding with the back of your knife. Season with salt and pepper. Dredge in plain flour, shake off excess, dip in egg, then coat with panko. Set aside for a few minutes. Spray on some oil and airfry for 15 minutes at 180C in a preheated airfryer. Otherwise, deep fry till golden. Slice and set aside.

In a pan big enough to fit the chicken, heat the olive oil and fry sliced onions for 1 minute. Add the dashi, mirin, soy sauce, sugar and sake (if using). Bring to boil then lower flame and cook until onions are soft.

Place the cooked chicken pieces in the broth. Pour beaten egg and distribute evenly. Switch off the flame when eggs have slightly set.

Scoop on top of Japanese rice and serve immediately.

The post Cheaterbug chicken katsu don appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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