Donburi (Soup with Fowl, Bamboo Sprouts, Chestnuts, etc.)

Ingredients

• giblets of some fowls
• some carrots
• fried sliced onions
• any other vegetables handy
• some chestnuts
• cooked bamboo-shoots
• button mushrooms
• small balls (quenelles) of fowl
• a good grate of horse-radish
• a little soy
• and sugar

Method

1. 1

   Make a strong broth from giblets, carrots, fried onions, and other vegetables.

2. 2

   Strain and remove fat.

3. 3

   Add stock to a pot with roasted chestnuts, bamboo shoots, mushrooms, quenelles, horse-radish, soy, and sugar.

4. 4

   Cook slowly for half an hour and serve in small bowls.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.

Donburi (Soup with Fowl, Bamboo Sprouts, Chestnuts, etc.) Nasu no Shinyaki (Egg Plant) Chawan Mushi (Steamed Eggs, Fish, etc.) Aona no Swaye (Herb Salad) Kitsutsuki (Woodcock) Kani no Swaye (Crab Salad) Mochi (Tea and Cakes) 4IS BANQUETS OF THE NATIONS Chawan. (Fish Consomme.) Make a strong fish stock with the trimmings of any white fish, also three or four soles (keeping the fillets to clear). Only salt and a pinch of mignonette pepper must be put in the water when making the stock. Skim and strain the stock very carefully through a fine cloth. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pot on the fire, and simmer for a few minutes. Strain again as clear as crystal. Serve the soup in little bowls, with a piece of cooked mushroom floating on the top. See that the mushrooms are free of any loose matter, so as not to spoil the colour of the soup. Yakiyakana. (Grilled Salmon.) Rub with soy some fillets of salmon, and grill them in front or over the fire. Serve on small flat saucers with horse-radish sauce. Horse-radish Sauce. Grate two tablespoonfuls of horse-radish, and mix with it a tablespoonful of soy, two tablespoonfuls of lime juice, a suspicion of garlic, a teaspoonful of sugar, and a tablespoonful of water. Sashimi. (Raw Fish— living.) Take a small live bream and put it on a dish. Carve thin slices and serve on small flat saucers with scraped horse-radish and soy mixed, also cucumbers sliced very thin. 416 JAPAN Gomoku Sushi. (Dolmas of Seaweed, etc..) Boil in stock four ounces of rice, and drain ; boil one large carrot, same quantity of turnip, a point of garlic, and one onion ; when cooked take them out of the stock and pound together ; season with pepper, nutmeg, soy, and half a glass of port wine. Make small balls the size of a pigeon's egg, and wrap them in pieces of soaked dulse which have been preserved by drying. Vine leaves may be used if dulse cannot be got. Stew in the fore- going stock, and reduce the latter to a semi-glaze. Serve with rice. Put one dolma in a small bowl and pour in some of the reduced stock. Niwatori no Mune. (Pillau of Chicken.) Ingredients. — One fowl, half a pound of rice, four tablespoonfuls of oil, one onion, twelve raisins, one ounce of sweet almonds, two ounces of orange and lemon peel, two ounces of Irish moss well steeped in water and then dissolved in one quart of white stock, two cloves, one inch stick of cinnamon, cayenne, and a seasoning of soy. Have the stock boiling ; put in the fowl, and boil for twenty minutes. Heat the oil in a stewpan, and fry the almonds (blanched and shredded) , the raisins (stoned and cut in halves), and the onion (skinned and shredded). When these are browned strain them from the oil and place them aside. Heat the oil up again, put in the rice (picked and washed), and fry it a light brown. Strain off the oil and add some good giblet stock (in which the 417 2 D BANQUETS OF THE NATIONS Irish moss has been dissolved in lieu of birds' nests) by degrees to the rice until it is quite tender. Then stir in the soy, cayenne, cinnamon, and cloves. Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about forty- five minutes. To serve, place a portion of the fowl (which has been cut into neat pieces without the bones) on to small flat saucers ; cover with rice, and garnish with the fried raisins, almonds, peel, and onions on top. Hasu-No-Ne. (Lotus Roots.) Clean some roots and cut in slices ; boil till tender. Put them in another pot with stock, some soy, a pinch of sugar, a little brandy, and a thin slice of green ginger. Stew for 20 minutes, and serve portions on flat saucers. If tinned roots are used they are done the same way, only they do not require to be boiled. Yebi No Tempura. (Crayfish Fritters.) Pound the flesh of some crayfish, and mix into it some breadcrumbs, a little soy, and the }'olks of eggs sufficient to make a paste. Cook this lightly, and, when it comes freely from the spoon, lay it to the one side. In a pot put a point of garlic and a little sauce similar to Bechamel sauce ; reduce it, then add a few tablespoon- fuls of mushroom liquor and a little very thick cream. Cook till thick, then put in two tablespoonfuls of cooked mushrooms, the same quantity of crayfish (both cut up into very small dice), and a little crayfish cullis. When 418 JAPAN thoroughly mixed take it off the fire, and stir in the cray- fish farce which you first of all made. Pour the whole mixture into a dish to cool. When quite cold take small portions and shape them like corks, which dip into egg and breadcrumbs. Fry in boiling oil, and serve portions on small flat saucers. Donburi. (Soup with fowl, bamboo sprouts, chestnuts, etc.) Make a good strong broth from the giblets of some fowls, some carrots, fried sliced onions, and any other vegetables handy. Strain the stock and free it of all fat. Put the stock into another pot along with some chestnuts which have been roasted, peeled, and cut in quarters, cooked bamboo-shoots in small pieces, button mushrooms, small balls (quenelles) of fowl, a good grate of horse-radish, a little soy, and sugar

Cook this with the app: pantry check, scaling, and the assistant.