Festive Feasting with DON DON DONKI and UOB Cards

Balenciaga’s Demna Gvsalia to Saint Laurent’s Anthony Vaccarello

Need some inspiration for your festive dinner hosting duties? This festive seaon, we've worked with Lennard Yeong, an avid home cook and foodie who was a finalist on Masterchef Asia, to bring show you his go-to dish when entertaining! Inspired by his trip to Milan, he created a Japanese version of risotto using Japanese rice, with more wintery root vegetables since it's Christmas, and paired with a shiro miso marinated salmon. It's something you can scale up easily if you're cooking for larger groups.

Shiro Miso Salmon with Seasoned Root Vegetable Risotto

Shiro Miso Salmon
80g salmon
1/2 cup white miso
4 tbsp saké
2 tbsp mirin

1. Boil the sake and mirin until it reduces down by half. Add in the miso and continue to cook while stirring for 2 more minutes.
2. Allow the miso marinade to cool, then completely cover the salmon fillets with the miso marinade overnight.
3. Broil the salmon under 180°C until the salmon reaches an internal temperature of 45°C (5-6 minutes).

Seasoned Root Vegetable Risotto
40g Japanese rice
10g saké
400g dashi(as needed)
10g pumpkin, diced
2 shishito peppers
10g turnip, diced
5g nagaimo, diced
5g butter
Shiso leaf, for garnish

1. In a pan, add a bit of olive oil and sauté the turnip, pumpkin andnagaimo for until softened, about 3 minutes. Set aside.
2. In a pot, bring the dashi to a boil and maintain at a simmer constantly.
3. Add the Japanese rice into the pan with a bit of olive oil. Allow the rice to heat up, once the rice feels hot to the touch, add in the sake and stir constantly until the sake is almost dry. Then add the hot dashi into the rice and constantly keep stirring. When the rice feels dry, add in more dashi and continue to cook.
4. Repeat the process for approximately 12 more minutes until the rice is cooked to your liking. Then remove from heat and add in the butter and previously cooked vegetables
5. Serve the salmon on the rice with the shiso leaf as garnish.

You can easily pick up the ingredients for this simple yet comforting meal from Don Don Donki! Spend more a min. of S$80 on your UOB Card from 14 Dec to 31 Dec to redeem a foldable trolley bag. *T&Cs apply.

What’s in Lennard’s Basket when shopping
at DON DON DONKI

Lennard’s Top Picks

Dried kombu + Bonito flakes (a 5:1 ratio with 1l of water makes for the perfect dashi!)
Komezu (rice vinegar)
Fresh wasabi root (He prefers the fresh root for all the natural sweetness of alongside the punch of the spice.)
Mochi
Chilli Oil (great for elevating any meal!)

Quick Dessert Hacks with Ready to Eat Items
Who says an impressive dessert has to be made from scratch? Here are the makings of a quick and easy festive meal sweet treat:

Fresh Strawberries (Stew with orange juice and sugar for a quick strawberry compote as a sauce)
Matcha and Hokkaido Milk Crepe Mille-feuille
Matcha Azuka Icecream