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  • FRIED SHRIMP DONBURI (Ebi Fry Don buri)

    3 votes
    FRIED SHRIMP DONBURI (Ebi Fry Don buri)
    Prep: 15 min Cook: 15 min Servings: 2
    by John Spottiswood
    300 recipes
    >
    You can make this dish with any type of Japanese fried meat (tonkatsu-fried pork, chicken-katsu, shrimp-katsu, etc.) Katsu is easy to make in large batches. So if you end up with leftover fried meat, you can use it the next day to make this delicious Donburi. Of course, this is good with freshly made katsu too. When I lived in Japan, nothing warmed me up on a cold day much better than this sweet and salty version of donburi!

    Ingredients

    • 3-4 cups hot cooked rice
    • 4 deep-fried prawns
    • COOKING BROTH
    • 2/3 cups dashi stock (pick up a bottle of granulated dashi at an Asian grocery or in the Asian section of your supermarket and follow the directions of the package to make the stock)
    • 1 tsp sugar
    • 2 1/2 Tbsp soy sauce
    • 2 1/2 Tbsp mirin
    • 2 eggs, lightly beaten
    • Mitsuba or flat leave parsley (optional)

    Directions

    1. In a small frying pan, heat COOKING BROTH ingredients
    2. to a boil. Lay deep-fried prawns and cook just until heated
    3. through.
    4. Swirl in beaten egg, sprinkle mitsuba, and cover; cook
    5. until the egg is half set. Place hot cooked rice in each
    6. serving bowl , and transfer prawn topping onto it.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      This is a family favorite. The sweetness of the donburi sauce combined with the crunchiness of the fried shrimp is just an awesome combination!

      Comments

      • annie
        annie
        Sounds very good john

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