Unagi Donburi

Material:

     * 200 grams of white rice
     * 100 grams of unagi, wash clean
     * 1 egg, omelette

Material sauce:

     * 200 ml kikkoman soyu
     * 1 tablespoon rice wine (I do not like can not a)
     * 3 tablespoon mirin
     * 3 tablespoon sugar
     * 2 tablespoon honey
     * 1 teaspoon ginger, grated
     * 75 ml water

How to make unagi (sidat) donburi:

    1. Heat mirin to burn, wait until the fire dimmed.
    2. Enter the sake, sugar, kikkoman soyu, grated ginger and honey.
    3. Add water, cook with small fire until the sauce is reduced slightly and a bit thick.
    4. Turn off the fire, take unagi, polish with the sauce bit by bit.
    5. Roast with fire while being scrubbed repeatedly until cooked unagi.
    6. Serve with white rice and omelette.

Tempura Donburi

 Ingredients

    Main Ingredients    
                           
    2 cups     steamed white or brown rice    
    2/3 quart canola or vegetable oil    
    Tempura    
                           
    8 pieces large shrimps    
    2 pieces Okura    
    2 pieces Shiitake mushrooms    
    3 tablespoons water    
    Tempura batter    
                           
    1 cup Tempura flour or cake flour    
    1/2 cup water    
    1 large egg    
    Condiments    
                           
    10 tablespoons Temtsuyu (Tempura dipping sauce)    
    2 cups Miso soup    
    some pickles

Recipe

Tempura    
Peel off shrimp skin, slit along spine with about 2/3 inch in depth, slightly open the slit, and remove a black dorsal vein.    
Make several cuts lengthwise with Okura. These cuts will prevent from burst while frying.    
Remove Shiitake stem and slit a cross at the top.    
Tempura batter    
Prepare a small bowl.    
In the bowl, bring an egg, remove chalaza and then whisk. Don't skip the chalaza removal process for a better tasting result. Use chopsticks for removal.    
Using a fine mesh strainer, strain the whisked egg into another small bowl to smooth it out removing the remaining of egg and chalaza, and set aside. You may need to use a spoon to beat out whisked egg through strainer.    
In a medium size bowl, bring Tempura flour, water and the whisked egg.    
Frying Tempura    
Prepare a large deep skillet. Heat 3.5 inch deep oil to 340 degrees F.    
Bring shrimps in the prepared Tempura batter, put batter around shrimps, and bring the all shrimps quickly into the skillet one at a time.    
Fry shrimps for about 7 minutes or until the surface gets light brown. Bring shrimps on paper towel draining oil off.    
Bring Okura and Shiitake in the prepared Tempura batter, put batter around them, and bring them quickly into the skillet one at a time.    
Fry Okura and Shiitake for about 3 to 5 minutes or until the surface gets light brown. Bring them on paper towel draining oil off.    
Finishing    
Bring half the prepared steamed rice into each of two large bowls.    
Pour 2 tablespoons of Tentsuyu all over the steamed rice in each bowl.    
Place the cooked shrimp, Okura and Shiitake on top of the steamed rice. Pour 3 tablespoons of Temtsuyu all over the cooked Tempura in each bowl.    
Serve with Miso soup and pickled ginger, if desired.

Tonkatsu Donburi

Ingredients:

• 3 1/2 cup steamed Japanese rice
• 4 pieces tonkatsu
• 1 onion
• 1 1/4cup dashi soup stock
• 5 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 eggs

Preparation:

Slice each tonkatsu into about 1 inch-wide pieces. Slice onion thinly. Put dashi soup stock in a pan and heat on medium heat. Add soy sauce, mirin, and sugar in the soup. Add onion to the pan and simmer for a few minutes. Put tonkatsu pieces in the pan and simmer on low heat for a few minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion. Turn the heat down to low and put on a lid. Turn off the heat. Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice. *Makes 4 servings