Donburi means ‘rice bowl’ in Japanese. Top yours with crispy jumbo katsu prawns, fresh edamame, fiery wasabi mayo, and onions caramelised in soy and mirin. You’ll be bowled over!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5.6 g|
|Protein||9.3 g||40 g|
|Salt||1.08 g||4.66 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Peel and finely slice the brown onions
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced brown onions with a pinch of salt and 1 tbsp [2 tbsp] sugar and cook for 7-8 min or until caramelised
Once the onions are caramelised, add to a bowl with the soy sauce and mirin and set aside
While the onions are caramelising, top, tail, peel and grate the carrot[s]
Trim the spring onion[s] then slice widthways into quarters
Chop each quarter into 4 lengthways – these are your shredded spring onions
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!
Meanwhile, add a handful of flour to a plate with a generous pinch of salt
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to a plate
Pat the jumbo prawns dry with kitchen paper and coat in the flour, tap off the excess, then dip into the beaten egg and press them into the panko breadcrumbs to firmly to coat everything evenly – these are your katsu prawns
Wipe the onion pan clean and return it to a high heat with a very generous drizzle of vegetable oil (enough to fully coat the bottom of the pan)
Once the pan is hot, add the katsu prawns and cook for 3-4 min on each side or until golden, crisp and cooked through
Meanwhile, combine the wasabi paste with the mayonnaise and 1 tsp [2 tsp] cold water – this is your wasabi mayo
Add the edamame beans to a bowl with a pinch of salt and microwave for 1 minute or until hot and cooked with a bite
Serve the sticky rice into bowls topped evenly with the caramelised onions
Top with the edamame beans, grated carrot, shredded spring onions and katsu prawns
Drizzle the wasabi mayo over the katsu prawns