Friday, November 2, 2012

Sashimi rice bowl with ginger, garlic and sesame

 Sashimi rice bowl with ginger, garlic and sesame
This is one of the Young Man's favourite quick dinners. He can even make it, and the Korean-style soup we always have with it, all by himself!

With ginger, garlic, negi and sesame, the flavours are bold but fresh. Shredded perilla brightens the dish, but you could use basil instead, if that's what's available.

We usually make this with maguro (tuna) sashimi, but it was not available on the day, so I used buri (yellowtail) instead.

Domburi are a larger sized rice bowl used for oyako-don and other rice-and-topping dishes suffixed with a don! They have a capacity of around 550 ml, compared to 250-350 ml for regular rice bowls. It doesn't really matter how much rice you use in this dish, however, and you could certainly make it in one big bowl to share, if you don't have domburi.

This recipe is from the August 17, 2010 edition of Orange Page (no longer available for purchase).

Sashimi no zuke-don komi-dare: Sashimi rice bowl with ginger, garlic and sesame

Serves 4

700 g warm, cooked rice (about 4 domburi bowls full )
400 g block of sashimi (tuna, for preference), cubed
2 tbsp Japanese soy sauce
10 shiso (perilla) leaves

For the dressing
1 thumb-sized piece of ginger, peeled and grated to a slush
1 clove garlic, crushed
1 tbsp finely chopped negi (Japanese leek)
1 tbsp Japanese soy sauce
1 tsp ground sesame seeds
1 tsp toasted sesame oil

1 sheet yakinori (laver), torn into small pieces (optional)

1 Place the cubes of sashimi in a bowl, pour over the soy sauce, mix well to coat and leave to marinate for about 5 min. Cut the stalks off the perilla leaves, cut in half lengthwise, and slice into fine strips. swish in a small bowl of water and drain on kitchen paper.

2 In a small bowl, mix the dressing ingredients together. Fill 4 domburi bowls with rice and top with the marinated sashimi, including the juices. Pour over the dressing and sprinkle over the perilla and yakinori, if using.


No comments:

Post a Comment