Marinated bonito rice bowl
Using kelp gives it a more authentic taste. Roasting the nori seaweed enhances its aroma and texture. A little extra effort is the secret to creating deliciousness
How to make it
1
Mix [A] overnight to bring out the umami of the kelp
2
The next day, add mirin and vinegar to (1) and mix. Then, marinate the bonito cut into bite-sized pieces for about 5 minutes
3
Fold the nori seaweed in half so that the smooth side is facing outwards, and grill it over an open flame for about 10 seconds. It will become crispy, so you can break it up with your hands
4
Place the rice in a bowl, top with nori seaweed, arrange the bonito on top, and top with shredded shiso leaves. Pour a small amount of the marinade sauce from [2] over the rice and it's done
Ingredients for 1 person
-
[A]
- Dark soy sauce
- 150cc
-
- kelp
- 3g
-
- Mirin
- 1 tablespoon
-
- vinegar
- 1 tablespoon
-
- Bonito for sashimi
- 150g
-
- seaweed
- 1 piece
-
- cooked rice
- Appropriate amount
-
- Shiso leaves for finishing, shredded
- Small amount
[PR]
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