Konoha-don
Donburi with egg and thinly sliced kamaboko. 木の葉丼.
Donburi (or "Don") is a large bowl of white rice with various ingredients - here egg with thinly sliced kamaboko, as well as shiitake mushroom and spring onion. It is a dish typical of the Kansai region. The egg is spread raw over the dish and (barely) cooked by the heat of the rice. As the ingredients are simple and inexpensive, this is a popular family dish.
In Osaka and Kobe, some abura-age (fried tofu) may be added. As a topping, some thinly sliced nori may also be used.
The name originates in the comparison of slices of kamaboko with tree leaves (konoha).
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Donburi (or "Don") is a large bowl of white rice with various ingredients - here egg with thinly sliced kamaboko, as well as shiitake mushroom and spring onion. It is a dish typical of the Kansai region. The egg is spread raw over the dish and (barely) cooked by the heat of the rice. As the ingredients are simple and inexpensive, this is a popular family dish.
In Osaka and Kobe, some abura-age (fried tofu) may be added. As a topping, some thinly sliced nori may also be used.
The name originates in the comparison of slices of kamaboko with tree leaves (konoha).
[Photo Ad Blankestijn]
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