Donburi is actually a type of serving bowl, but it also refers to dishes traditionally served in a Donburi bowl. Not at all certain that our bowl was donburi-esque, but the flavors came pretty darn close. Our version consisted of a ball of sticky rice in a broth flavored with kombu, bonito flakes, soy, sugar and sake. A tempura battered shrimp and pepper, scallions, egg strips and fine julienned kombu finished the bowl.
Tempura battered seasonal vegetables were actually a first for me. This particularly light, lacy, fried batter derives its texture from lower gluten flour, egg yolks, and carbonated water mixed to a thin pancake batter consistency.