Bonito Rice Bowl
The bonito is marinated in a sauce equal parts soy sauce and mirin
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
※Sprinkle with desired amount of soy sauce.
Directions
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Thinly slice the bonito and marinate in (A) for 10 minutes.
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Julienne the green perilla and thinly slice the Japanese ginger.
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Mix the white sesame seeds into the rice and place into bowls. cover the rice with the green perilla (2) and top with the sliced bonito (1). Garnish with the Japanese ginger and sudachi, if desired.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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