Tag Archives: 丼

Sushi Donburi for Friday the 13th!


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Yesterday I made the mistake to notify the Missus too early that I was not going out tonight as per my usual schedule.
-“Fine,” she replied, “and I expect you to cook as well!”
-“No problem!”
-“I’d better prepare a light lunch, then!”
-“….”

So as part of a “budget lunch” including salad and miso soup (and strawberries for dessert) she prepared the above donburi:
-The rice was steamed rice to which she mixed the konbu/seaweed finely cut.
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-a generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)

Friday the 13th it is today. Let’s hope it is my (our) lucky day!

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Home-style Donburi


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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You do not have to go to a Japanese restaurant or sushi bar to eat “donburi” if you happen to have a wife who not only likes them but can also concoct them!
In short, my better (worse?) half came up with following for lunch:

Plain steamed rice topped with slices of “akami”/ lean tuna part, avocado salad with mayonnaise and wasabi pickles (the latter provided a nice balance with a spicy touch), boiled sirasu/whitebait sprinkled with “hijiki” seaweed and “tobikko”/flying fish roe.
The tobikko added a nice colour finish touh. It is quite cheap down here in Shizuoka City. From I saw on Chuckeats Blog, it seems quite a treat over there in the U.S.!
I poured a little Shizuoka-made wasabi dressing on top. This dressing is a lot milder than pure grated wasabi with a little sweetness which combines well with the fish!