Named for the large bowl that it's served in called a “don”, a donburi combines a bowl of steamed rice, meat, vegetables, sauce, and usually a side of pickles. This vegetarian donburi bowl uses mushrooms to give a meatier texture, while the soy sauce gives a savoury umami taste - you won't even realise the meat is missing!
Nutritional Info (per portion)
Calories:
455 kcal
Carbohydrates:
86 g
Protein:
16 g
Fat:
6 g
Wheat
(Hoisin Sauce, Soy Sauce)
Eggs
(Egg)
Soybeans
(Hoisin Sauce, Soy Sauce)
Sesame Seeds
(Hoisin Sauce)
Soya & Miso Glazed Pork with Egg Fried Rice & Coriander
This is a dish which combines a lot of asian flavours to really bring out that famous umami taste. Umami is a feeling from a food, a richness and fulfillment created by chemicals called unbound glutamates that tease specific taste receptors in the mouth.
Tuscan Haddock & Hasselback Potato Bake
Indulge in the enticing flavors of this dish a culinary symphony with tender haddock fillets mingle with perfectly roasted Hasselback potatoes. This dish is a nutritional powerhouse, providing a well-balanced combination of proteins and essential vitamins. Each bite is a burst of Mediterranean flavors. A delightful blend of textures and tastes that's as nutritious as it is delicious, our Tuscan Haddock & Hasselback Potato Bake is a feast for the senses.
Chicken Supreme with Buckwheat, Tenderstem Broccoli, Lemon & Feta
Buckwheat may be one of the healthiest foods you can eat. Along with having numerous health benefits, it is tasty and easy to prepare. Many who are trying to avoid grains find themselves limited to fruit and sweet potatoes as sources of good carbs, but buckwheat is not a grain. The edible portion is a seed from a plant related to greens like rhubarb and sorrel.
Irish Steak with Pear, Cashel Blue Cheese & Walnut Salad
Cashel Blue is one of Ireland's most coveted cheeses. Its origins are traced back to the beginning of the 19th century however the recipe for the cheese you will enjoy this evening was initially crafted in the mid 1980's by Jane & Louis Grubb of Tipperary - the founders of the Irish Association of Artisan Cheesemakers. \nTheir farm which has grown over the years operates in a very environmentally conscious manor in which 20% of the land is dedicated to maintaining biodiversity. \nPairing the Cashel Blue with flavours such as honey, walnut and rocket really compliment its established rich, full and round flavour.
