No need for caviar or truffles to wow the gallery, sometimes just a tiny grain of rice. “The Japanese have become masters in the art of constructing their plates with one or two main products, but by going to the end of their recipes, remarks Rennes chef Julien Lemarié. In the Archipelago, there are establishments that only make octopus balls, takoyakiothers that only make noodle broths… In France, ramen is already starting to have a certain success and I have chosen, to differentiate myself, to tackle the don buri. »
the don buri is a steamed rice dish, which can be served with meat, fish or vegetables. Julien Lemarié has made it the flagship dish of Imayoko, the new address he has created next to Ima, his starred restaurant, boulevard de la Tour-d’Auvergne, in Rennes. He also put it in the spotlight in a book that cheerfully mixes Japanese traditions and Breton terroir: donburi (Editions Alain Ducasse, 2021), from which the following three recipes are taken.
Cuttlefish, daikon radish, sea lettuce
The whole secret here is to snack the cuttlefish, cook it very quickly, so that it keeps its tenderness.
For 4 don buri
Ingredients :
- 450g Japanese round rice
- 580ml water
- 1 cuttlefish of 700 g
- 4 garlic cloves
- Parsley
- Lemon juice
- 30g butter
- 1 daikon radish
- 10 sea lettuce leaves
- salt
Steam rice. Keep it warm.
Empty the cuttlefish, remove the bone, the skin, rinse it and dry it. Prepare the parsley ingredients, chop the parsley and garlic. To book. Grate the daikon radish. To book. Score the outside of the cuttlefish with a knife. Snack the whole cuttlefish very quickly in the pan or on the plancha. Cut it into strips. In the same skillet or griddle, brown the garlic in the butter, add the parsley and deglaze with the lemon.
Off the heat, on a wire rack, garnish the strips of cuttlefish with daikon radish snow. Coat them with parsley. Gently toss the sea lettuce leaves in the pan.
For the dressing, arrange the rice, place the strips of cuttlefish on top. Add the sea lettuce chips around.
Sukiyaki wagyu beef, cabbage
the sukiyaki usually consists of a broth in which vegetables and meat are soaked. Here, the chef offers a lighter version.
For 4 don buri
Ingredients :
- 450g Japanese round rice
- 580g water
- 1 large carrot
- 1 onion
- 1 bok choy
- 1⁄4 Chinese cabbage
- 4 spring onions
- 400 g wagyu rump steak, fatty part
- 1⁄2 cup or 125 g water
- 3 tbsp. at s. soy sauce
- 2 tbsp. at s. mirin
- 1 C. sugar
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