The Donburi House on Sturt Street in Adelaide specialises in serving the Japanese rice bowl dishes known as Donburi. Donburi is not the only dish that can be enjoyed at the restaurant, various udon and soba dishes are also on their menu.
Among the dishes that features the head chef's signature salted egg yolk sauce, the Fried Soft Shell Crab with Signature Egg Sauce Don gets its slightly salty flavour from its namesake sauce. We were delighted that the soft shell crab was cooked just right and had a lovely crisp coating. The dish also included edamame beans to balance the dish with its fresh flavour.
Fried Soft Shell Crab with Signature Egg Sauce Don (Photographed by Jonathan Phoon)
The chunks of chicken in their Karaage Don with Japanese Mayo and Onsen Egg were juicy with a hint of the gingery flavour that we expect from a good Karaage. The onsen egg had a lovely runny yolk that was great when mixed into the rice and the Japanese mayonnaise completed the dish. Those that desire a bit of kick in their dish can order a version that uses spicy mayonnaise instead.
Karaage Don with Japanese Mayo and Onsen Egg (Photographed by Jonathan Phoon)
Their Dan Dan Chasui Stir Udon is notable in that the Dan Dan sauce was served separately. Diners can add as much or as little of the sauce to the udon noodles according to their tastes. While the Chasui pork was not as tender as we had hoped, the spiciness of the sauce was suitable for most palates. The udon noodles were cooked al dente and the onsen egg provided a foil to the spicy sauce.
Dan Dan Chasui Stir Udon (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The décor of the restaurant gave it a clean, airy feel with the tables spaced a good distance apart from each other. If you are looking for Donburi that is a bit different from those usually offered at most Japanese restaurants, consider giving The Donburi House a visit.