German-style Konoha-don

Ingredients

In this German-style adaptation of Konoha-don, we incorporate German flavors and ingredients to give the dish a unique twist. Instead of using traditional Japanese ingredients like seaweed and soy sauce, we focus on German ingredients such as mushrooms, roasted root vegetables, and a creamy sauce. This adaptation celebrates the autumn harvest and combines the best of both Japanese and German cuisines. We alse have the original recipe for Konoha-don, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (150g) mixed mushrooms, sliced 1 cup (150g) mixed mushrooms, sliced
• 1 cup (150g) roasted root vegetables (carrots, parsnips, and potatoes), diced 1 cup (150g) roasted root vegetables (carrots, parsnips, and potatoes), diced
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 1 tablespoon (15g) all-purpose flour 1 tablespoon (15g) all-purpose flour
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
2. 2.
   Add the roasted root vegetables to the skillet and cook for a few minutes until they are heated through.
3. 3.
   Sprinkle the flour over the vegetables and mushrooms, stirring well to coat.
4. 4.
   Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Cook until the sauce thickens.
5. 5.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for a few minutes until the sauce is creamy and well combined.
6. 6.
   To serve, divide the cooked rice among bowls and top with the mushroom and vegetable mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. You can use a damp cloth or paper towel to wipe off any dirt or debris.
• Roasted root vegetables — To roast the root vegetables, toss them in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast in a preheated oven at 200°C (400°F) for about 20-25 minutes, or until they are tender and slightly caramelized.

Tips & Tricks

• Feel free to customize the roasted root vegetables based on what is in season. You can use other root vegetables like turnips or beets.
• For a richer flavor, you can add a splash of white wine to the sauce before adding the vegetable broth.
• If you prefer a thicker sauce, you can increase the amount of flour used in the recipe.
• Garnish the dish with additional fresh herbs like thyme or chives for added freshness.
• Serve the German-style Konoha-don with a side of crusty bread to soak up the creamy sauce.

Serving advice

Serve the German-style Konoha-don hot, straight from the skillet. The creamy sauce and flavorful toppings pair perfectly with the fluffy rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To make the German-style Konoha-don visually appealing, arrange the toppings in an organized manner on top of the rice. The vibrant colors of the mushrooms and roasted root vegetables will create an eye-catching presentation. Drizzle some of the creamy sauce over the toppings for an added touch of elegance.