21 (Mon) November 2011
-Oksu, Seongdong, Seoul, Republic of Korea-
Donburi (丼) is a broad category of Japanese dishes. In essence, a donburi comprises a meat of some sort and simple vegetables/aromatics (e.g., carrot, onion, scallion), as well as an egg usually, simmered together in a soy-dashi broth and served over steamed rice. Comfort food, Japanese style. The term derives from the large bowls in which donburi are served.
Gyudon (牛丼) is a classic example of donburi. It consists of thinly sliced beef and onions and egg. Typically, the mix is topped with a raw egg yolk just prior to service. While “gyu” (牛) = “beef,” the “don” is an abbreviation of “donburi,” which is how most donburi dishes are labelled.
W has a good palate, which means that the dishes that she’s attempted thus far have mostly tasted pretty good, but her lack of experience becomes evident when the dish requires any bit of technique. Like this gyudon, it came out something of mess but tasted okay.
(See also FOODS)
(See also PLACES)