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List of Japanese dishes / Rice dishes (2) / Japanese Food & Cooking

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Congee

* Kayu or Okayu (粥, お粥): rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals
http://www.nagasaki.web-saito.net/column/images/66_okayu.jpg
(Kayu or Okayu: (粥, お粥) / Image)

* Zosui (Zōsui, 雑炊) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice.
http://static4.px.yelp.com/bphoto/PtQfh6VMW0YoMDOI_rYWZg/l
(Zosui (Zōsui, 雑炊) / Image)

Donburi

A one-bowl dish, consisting of a donburi (どんぶり, 丼, big bowl) full of hot steamed rice with various savory toppings:

* Katsudon: donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)

(Katsudon (カツ丼) / Image)

* Tekkadon: donburi topped with tuna sashimi

(Tekkadon (鉄火丼) / Image)

* Oyakodon (Parent and Child): donburi topped with chicken and egg (or sometimes salmon and salmon roe)

(Oyakodon (親子丼) / Image)

* Gyūdon: donburi topped with seasoned beef

(Gyudon (牛丼) / Image)

* Tendon: donburi topped with tempura (battered shrimp and vegetables).

(Tendon (天丼) / Image)

* Unadon: donburi topped with broiled eel with vegetables.

(Unadon (うな丼) / Image)

By J.S. on Jul 6, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。