Donburi: the Japanese rice bowl, Marmite Enchantée style
Donburi is a Japanese rice bowl topped with meat, vegetables and sauce. Our marinated or crispy chicken donburis, prepared in Châteauneuf-Grasse.
After the Vietnamese bo bun, meet its Japanese cousin: the donburi. It has its own following here, often people who prefer rice to vermicelli and a dish that is hot from start to finish.
A little history
In Japan, "donburi" means both the large bowl and the dish served in it: rice covered with a topping. There are dozens of variations, from beef gyūdon to breaded pork katsudon and chicken-and-egg oyakodon. It is everyday food, quick to serve and comforting.
Our donburi
We start with fragrant rice, coated in soy sauce. On top go chicken fillets, lettuce, carrot, cucumber and bean sprouts. Two versions are on the menu:
- Marinated chicken donburi: the chicken is marinated then seared, and the soy sauce ties it to the rice.
- Crispy chicken donburi: breaded fillets, for those who like the crunch.
Rice or vermicelli?
We get asked this a lot. Bo bun is fresher, with its cold vermicelli and herbs. Donburi is rounder and warmer, with its sauce-coated rice. Both are complete meals and work just as well for lunch at the restaurant as for takeaway at the office, around Sophia Antipolis or Grasse.
How to eat it
A donburi is eaten by gradually mixing the topping into the rice, so every mouthful has a bit of everything. No need for chopsticks if you are not comfortable: a spoon is perfectly acceptable.
You will find it under "Donburis" on the menu.
Tempted by “Domburi poulet mariné”? Order online for collection at the restaurant.
See the menu
