This is for the Donburi-lovers.
Not just one or two, Kogane Yama known for its Tempura Donburi aka Tendon, has more than 10 Japanese rice bowls at both its Bugis Junction (#02-50) and Jem (#01-15) outlets.
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Kogane Yama, which name means “golden mountain” in Japanese, initially starting serving tempura piled up like a mini-mountain on rice bowls.
It has expanded its menu to cater to customers who would enjoy a greater variety and more options, especially for regulars.
I love that there are a couple of salad choices now, such as the Salmon Avo Kani Salad ($11.90) with crisp mixed greens, salmon sashimi, crabstick, avocado, cherry tomatoes and ponzu dressing.
Another reason is that they have a new Japanese Head Chef who has designed part of the menu. The other good news is, the group has brought down the pricing.
Here are the 10 Donburi from Kogane Yama:
1. Bara Chirashi Don – Assorted ($14.90), Salmon only
The classic Bara Chirashi don with diced raw salmon, tuna, swordfish, surf clam, steamed prawn, ikura (salmon roe), tobiko (flying fish roe), cucumber and tamago (Japanese omelette) on a bed of sushi rice.
The base used is of premium Koshihikari short-grain rice, fluffy and has a natural sweet taste.
Compared to some of the other brands which are more heavily seasoned, Kogane Yama’s version allows the natural-taste of the sashimi and other ingredients to come through. Depends on what you prefer.
If you like all things truffle, choose to add on truffle oil (+$1) for that added aroma as you mix the cubed fish throughout.
There is also a Salmon-only version with cucumber and tamago.
2. Aburi Salmon Mentai Don ($12.80)
Compared to the Bara Chirashi, this will appeal to those who love more flavours such as the spiciness of cod roe, along with that creamy mouth-feel.
What you get include cubed salmon pieces which would be ‘aburi-ed’ (flame seared), added with torched mentaiko-mayonnaise sauce, added with tobiko, cucumber and tamago.
The part I enjoyed was also those crispy bits of tempura crumbs added, which made a good-contrast with the velvetiness of the other toppings.
3. Salmon Ikura Don ($13.90)
This comes with a bowl of sushi rice in the middle, draped with slices of fresh salmon sashimi, then topped with brilliant orange balls of ikura.
For the salmon purists.
4. Salmon Teriyaki Don ($12.80)
For the protein lovers, this is a bowl of hearty grilled salmon fillet cooked with robust teriyaki sauce, accompanied with greens of broccoli. I did wish there was more sauce going on.
Another highlight is the flavoured, soft-centred Hanjuku egg.
5. Unagi Avocado Don ($16.80)
Japanese Eel has become the trendy food of late, leading to this bowl of grilled unagi in sweet-savoury sauce, with slices of buttery avocado on sushi rice.
Mix in the onsen-tamago which will create this silky consistency in the rice.
6. Unagi Togi Don ($15.80)
Between the two NEW Unagi rice bowls, I preferred this due to the addition of tamago toji in which the eel is cooked with soft-scrambled eggs and onion, which creates this warm, fuzzy feeling.
Especially when you have this during one of the colder days.
7. Katsu Don Chicken ($9.80), Pork ($10.80)
Choose between deep-fried crispy chicken or pork fillet for this well-loved classic of Katsu Don.
8. Pork Belly Shogayaki Don ($10.80)
“Shoga” means ginger, while yaki refers to grilling or frying. Do you know that “shogayaki” is the second most popular pork dish in Japan after Tonkatsu?
This consists of thin slices of pork belly browned in the pan, then stir-fried with enoki mushrooms and ginger sauce.
Served simply with rice and onsen egg, this makes a flavourful, comforting dish that may just remind you of (a Japanese) mum’s cooking.
9. Tori Karaage Don ($10.80)
I suspect that this will be the bowl most popular with youths and children. The karaage chicken chunks are rather large and succulent, tastier when it has absorbed some of the sauce.
Tendon (Mixed Bowl ($14.80), Chicken Bowl ($12.80), Prawn Bowl ($11.80), Vegetable Bowl ($10.80)
Kogane Yama’s signature bowl of Tendon offers options of Mixed, Chicken, Prawn and Vegetable.
All options include an identical assortment of vegetable tempura; lotus root, long beans, carrot, shiitake and enoki mushrooms, sweet potato and seaweed – deep fried in an aromatic mix of deep-soybean and sesame oil.
I would say just go for the Mixed Bowl, which includes chicken, prawn, along with the vegetables.
Customise the bowl with a choice of house-made blend, available in non-spicy and spicy levels 1, 2 and 3.
10. Gyu Bowl ($14.80)
The Gyu Bowl uses wagyu beef slices which are first marinated in a special blend of shoyu sauces.
Instead of stewing (which is more commonly used), the beef is stir-fried with some onion slices, thus you get a bit of that wok-heat. The sauces also help to enhance the natural flavour of the beef.
Mix it up with the oozing onsen egg and fried garlic slices, and you get a slight slippery texture and aroma from the garlic.
All tendon and donburi can be made into a set by topping up just $2.50 for homemade Chawanmushi ($2) and a bowl of Miso Soup ($1.50).
Kogane Yama – Jem
Jem #01-15, 50 Jurong Gateway Road, Singapore 608549
Opening Hours: 11am – 9pm, Last Order 8pm (Mon – Sun)
Kogane Yama – Bugis Junction
Bugis Junction #02-50, 200 Victoria Street, Singapore 188021
Opening Hours: 11am – 9pm, Last Order 8pm (Mon – Sun)
* This entry is brought to you in partnership with Kogane Yama.