Ken’s Foolproof Donburi Sauce
Japanese cooking can sometimes seem a little daunting, but recipes like these make whipping up a restaurant favourite a walk in the park…
Donburi (丼, literally translating to “bowl”) is a Japanese rice bowl dish usually made with a combination of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi is quick and easy to make, and can actually be made from almost any ingredients – including leftovers!
One of the tastiest componants of the dish has got to be the donburi sauce – with the perfect balance of sweet and umami. The ingredients of the sauce vary according to season, region, and taste – but our co-founder Ken has shared one of his favourite recipes for you to try at home.
If you don’t want to make a whole donburi rice bowl, try the sauce as a dip with chicken or beef, or lightly drizzled over an omelette or rice.
INGREDIENTS
Water: 1L
Sake: 100ml
Soy sauce: 200ml
Mirin: 100ml
Golden caster sugar: 120g
Bonito flakes: 20g
Konbu: 20g
METHOD
Put everything except for bonito flakes in a sauce pan and bring to a gentle simmer.
Stir in the bonito flakes, turn off heat and let it cool.
Take the konbu out of the sauce pan and put into a sanitised container.
Strain the liquid from the sauce pan through a sieve. Squeeze everything out of bonito flakes and discard these.
Pour the liquid into the container with konbu and keep refrigerated. It’ll keep for a month.