Recipes from Home: Prawn Donburri

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4 servings

Gary Arthur, Associate Director/Senior Executive Chef, Stanford University, Stanford, Calif., says: As a child, my mom cooked the exact same dishes each day of the week, every week of the month, etc. Each Monday it was our national favorite dish, pelau. Tuesdays it was root vegetables and dumpling stew, etc. While I do not continue to adhere to my mother’s process, my family has identified several dishes, which are must-haves at least once a month.

Ingredients

2 cups jasmine rice
21/2 cups water
1 cup vegetable broth
6 tbsp. soy sauce
2 tbsp. sugar
4 tbsp. mirin
2 cloves garlic, finely chopped
2 tbsp. Mae Ploy Sweet Chili Sauce
5 whole eggs, whisked
2 green onion stems, thinly sliced
1 lb. 21x25 prawns, deveined, cut in half lengthwise
6 oz. green beans, french cut into strips
1 medium carrot, peeled, julienned
1 medium onion, peeled, julienned
2 tbsp. vegetable oil

Steps

1. Wash and drain rice. Cook in rice cooker with water for 20 mins.

2. Combine vegetable broth, soy sauce, sugar, mirin, garlic and chili sauce, mixing well.

3. Whisk eggs and add in green onion. Combine with prawns and vegetables and separate into four batches. Sauté each batch in a little oil for approximately 3 mins. Note: Works best in a 6-in. egg pan.

5. Put 1/4 of broth in each egg pan and simmer for 2 mins. Add 1/4 of egg mixture to each egg pan. Reduce heat and simmer another minute or so. Split rice into four bowls and put skillet of ingredients onto rice and serve.

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources