Latest news with #donburi
Yahoo
12-08-2025
- General
- Yahoo
Irosho: Hawker-priced premium unagi & fatty salmon sashimi
If you're looking for sashimi in Singapore, chances are you wouldn't be scouting for it in a kopitiam. I mean, have you even seen one? I, for one, certainly hadn't. That was till about 2 months ago, when I first caught wind of Irosho, a stall in Yong Li Coffee Station in Tengah, and it shot straight onto my to-try list. Hailing from Johor Bahru, Irosho opened its very first Singapore (and overseas) outlet in Jun 2025, tucked away in a humble kopitiam setting. Despite its unassuming location, they carry a unique concept that offers premium sashimi and donburi bowls at surprisingly wallet-friendly prices. And in this economy, who am I to refuse? Now, for full disclosure: I'm not the biggest sashimi fan out there (diabolical much?). So to make sure this place lives up to the hype, I dragged my dearest sashimi-loving-monster of a friend along for her expert opinion. What I tried at Irosho I had to kick things off with the Salmon (S$10 for 5 pcs) — a make-or-break dish that would set the tone for my Irosho experience. Not gonna lie, my expectations were already high, thanks to a chat I had with the kopitiam boss a couple of months back, where he low-key couldn't stop raving about this stall. Thick-cut and gleaming with a light sheen, my first bite into Irosho's salmon sashimi was delightfully fatty and incredibly tender — the kind that melts on your tongue with minimal chewing. As far as first impressions go, this was like shaking hands with someone wearing a really nice perfume — instantly memorable, which is pretty good in my books. Each slice had a satisfying richness to it, making it clear they aren't cutting corners when it comes to quality. Taste-wise, the freshness was apparent with no fishiness in sight. The only thing that threw me off here was the temperature. It wasn't quite cold, per se, possibly because it had been sitting out for a bit as we snapped our pictures (always that, ugh). That slight room-temperature warmth threw me off and made the texture feel a little softer than expected. Still, for a kopitiam stall, it was pretty impressive, and my sashimi-obsessed friend polished it off like a champ. Would you believe me if I said I picked the Dragon Mango (S$7 for 8 pcs) solely for its vibrant yellow sheen? Because I did. And it had a lot going on — in a good way, mostly. Think: fried ebi and lettuce at its core, wrapped in sushi rice and nori, topped with thin slices of sweet mango and finished with a thick drizzle of mayo. Surprisingly enough, the fried ebi stayed crunchy, and the mango added a juicy brightness that complemented the savoury base. The only hiccup here was the mayo. It was slathered on generously — perhaps a bit too generously — and ended up hijacking most of the flavours. But once I scraped off the excess, the harmony between the crisp ebi and sweet mango finally managed to shine through. It's the kind of dish that's fun to try, but likely not something I'd crave again. Out of the 3, this was our least favourite. Oh My Don: Must-try restaurant-quality hawker donburis by ex-hotel chef at Yishun's best-kept secret We finished off strong with the Irosho (S$13.50), which had my eyes going wide the moment I took a bite. The unagi was ridiculously tender. It was silky, flaky, and rich with that signature sweet-savoury teriyaki glaze. Unlike some versions that go overboard with a syrupy sauce, Irosho nailed the balance of just-enough sweetness to enhance the eel without overwhelming it. It sat on a bed of pearly white rice that soaked up all the umami goodness, creating a well-rounded bowl. I had the Fried Rice (S$8) from Irosho the last time I was here, and I'm not too sure what they did in the 1.5 months, but the unagi tasted way better this time around. Accompanying the eel were cherry tomatoes (oddly warm and massive, a little startling when the warm juices burst in your mouth), lettuce, wakame, tobiko, and a lightly grilled tamago. Oh, the tamago. Soft, sweet, with a slight char on the edges that added depth and a whisper of smokiness. I would've happily traded the veggies for more of that egg; fibre intake begone. For under $15, dare I say this bowl could rival versions at double its price. Final Thoughts Tengah might not be the most accessible spot but if you ever find yourself in the area or willing to make the trip, Irosho is worth a stop. The Salmon Sashimi and Unagi Don both delivered in quality and flavour, especially for their price — premium vibes without the premium price tag. As for the Dragon Mango Maki… it was kind of like the middle runner in a 4x100m relay who loses a bit of steam. Not terrible, but definitely slowed the momentum. Still, 2 out of 3 dishes hitting the mark is a win in my books. Expected damage: S$7 – S$15 per pax 17 affordable Japanese food in Singapore that will make you go Oishii! The post Irosho: Hawker-priced premium unagi & fatty salmon sashimi appeared first on
SBS Australia
09-05-2025
- General
- SBS Australia
One-bowl wonders: 15 of the best donburi recipes
From weekday desk lunches to late-night refuels, donburi are the perfect one-bowl meal for meat-lovers and vegans alike. A base of fluffy short-grain rice catches juicy sauces while toppings such as caramelised pork, flame-kissed seafood, or crumbed eggplant and silky eggs are blanketed above. These one-bowl wonders combine convenience with a flavour punch, where imagination is the only limit (we're looking at you, ). Here are some of the most moreish donburi recipes you can try today. Tender, juicy pieces of chicken thigh and softly set eggs poach together in a sweetened soy broth until they reach the point of a barely set omelette. Then, the silky concoction is slid gently over steaming rice for a spoonable rice bowl ready in minutes. Once fuel for farmhands in Tokachi, Hokkaido, this donburi has become a sought-after northern classic, pairing smoky grill-marked pork belly with a soy-mirin glaze that clings to each slice. Tender, thin slices of beef are simmered with onions and a dashi sauce until to sweet-savoury perfection. Crimson pickled ginger brighten each bite, cutting richness and waking up your palate. Char-grilled pork strips are lacquered in caramel glaze and served with crisp cabbage over freshly steamed rice. The sticky-sweet-umami combination is an undoubtable crowd-pleaser. Blow-torched sashimi salmon gets a lick of char and smoky aroma while staying sashimi-tender inside. Add a sesame oil-soy sauce dressing, creamy avocado, crunchy pickled ginger, wisps of Kewpie mayonnaise and wasabi to taste for a sushi-bar experience in one bowl. Panko-crusted eggplant fries until golden and boasting an audible crunch, then lounges over rice under a velvety curry-style katsu sauce. The mighty eggplant proves that a plant-based bowl can still pack steak-level swagger. Ultra-thin wagyu sears in seconds, locking in its buttery marbling, a 30-second microwaved egg delivers level ooze, and a garlic-soy tare (sauce) is thickened to the consistency of maple syrup to bring everything together. A mapo tofu-style topping meets donburi: pork mince, shiitake mushrooms and silken tofu cubes simmer in five-spice-laced sauce. The richness of the combination is complemented by the gentle flavour of steamed short-grain rice. Two skillets, two textures: caramelised minced chicken on one side, buttery egg crumble on the other. Add greens and pickled ginger for a three-tone midweek saviour that adults and kids alike will devour. With pantry staples and ten minutes, tamago-don delivers custardy comfort: onions and mushrooms simmer in a soy broth, absorbing umami before cascading onto rice. A dusting of shichimi togarashi — Japanese seven spice (optional) — gives gentle heat. Charcoal-grilled is repeatedly brushed with smoky soy-mirin glaze until lacquered and fragrant, then draped over rice. This is a classic summer dish in Japan, when unagi is in season and believed to bring the energy needed to battle the hot and humid weather. This Japanese comfort food staple answers the eternal question — keep the katsu (fried breaded coating) crisp or soak it in broth? Solution: both. A quick simmer keeps edges crunchy yet lets flavour seep through. This is the classic pork version found ubiquitously across Japan, from convenience stores to speciality diners. This triple-layered rice bowl is a family favourite for good reason: sweet soy beef, tender broccoli and seasoned egg crumble combine for an easy, no-fuss meal. Garlic-soy pork belly and raw egg yolk crown rice, delivering the high-octane energy that gave this dish its 'stamina' name. Nori and spring onion keep flavours bright. A summer donburi remix: ripe tomato wedges melt into the oyakodon broth, lending sweetness and brightness that cut through rich chicken and egg. Watch now Follow The Cook Up with Adam Liaw Series Share this with family and friends
