Vegetable Egg Donburi Food

VEGETABLE-EGG DONBURI

Steps:

• Place rice and 2 cups water in a medium saucepan. Set saucepan over high heat; bring water to a boil. Cover saucepan, and reduce heat to a bare simmer. Cook rice until water has been absorbed, about 20 minutes. Remove saucepan from heat, and set rice aside, covered, until ready to serve.
• In a medium bowl, lightly whisk together whole eggs, egg whites, and black pepper. Set the egg mixture aside.
• Place a medium nonstick skillet over medium-high heat. When hot, spray skillet with olive-oil cooking spray. Add mushrooms; saute until browned, 2 to 3 minutes.
• Add the snow peas, carrot, and all scallions to the skillet. Cook until snow peas turn bright green in color, about 1 minute.
• Add the vegetable stock, ginger, and soy sauce to the skillet. Cook until the liquid has been reduced by half, about 6 minutes. Gently pour in the reserved egg mixture without stirring. Cover the skillet, and cook until eggs have just set, 4 to 5 minutes.
• Divide the rice among 4 soup plates or soup bowls. Divide omelet into 4 servings; spoon omelet and any remaining broth over the rice. Garnish with radish sprouts.

NOBU'S SCRAMBLED EGGS DONBURI

Steps:

• Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.
• Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
• Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.