Archive | May, 2017

Six of the best rice bowl recipes

20 May

2718
For each recipe, you need 400g Japanese white rice, cooked by the absorption method: rinse the rice until the water runs clear, put in a saucepan with 520ml water, then cover with a lid and bring to a boil on a high heat. Listen to check that it’s boiling – do not remove the lid – then reduce the heat to low and simmer for five minutes, until the water has been absorbed. Remove the pan from the heat and let sit, still covered, for 10 minutes. After the 10 minutes is up, gently stir up the rice and serve with your chosen recipe.

Beef, onion and sweet soy
Gyudon – a humble bowl of beef on rice – is a bit like Japan’s answer to a burger. Cooking off the onions releases an irresistible “hotdog stand” aroma, so it’s comforting even before you tuck in. Sweet and beefy and savoury and satisfying.

Prep 30 min
Cook 15 min
Serves 4

500g skirt, hanger or flank steak (or any other cheap and fairly lean cut)
2 tbsp oil
4 small onions, peeled and thinly sliced
2cm piece ginger, peeled and finely julienned
100ml soy sauce
100ml mirin
50g dark brown sugar
150ml beef stock
2 spring onions, sliced
40-50g red pickled ginger
Toasted sesame seeds

Put the beef in the freezer for 30 minutes to firm up, then cut against the grain into very thin strips.

Heat the oil in a large frying pan over a medium flame, then add the onions and sweat, stirring, until they are soft and brown, about 10 minutes. Add the ginger and cook for a few minutes, to soften.

Add the soy, mirin, sugar and stock, and cook until the sauce has reduced to a syrupy consistency – about 10 minutes. Stir the beef through the sauce, and cook together for just a few more minutes, until the beef is no longer pink.

Scoop the rice into deep bowls, top with the beef mixture, and garnish with spring onions, pickled ginger and sesame seeds.

Chicken and egg
This comforting recipe has a name (oyakodon) that is kind of cute and kind of disturbing if you translate it directly: “parent-and-child” rice bowl. Which, I suppose, is a little more poetic than chicken and egg. Whatever you call it, it’s very delicious. This doesn’t traditionally contain butter or mushrooms, but I find the combination of butter, eggs, mushrooms and sweet soy irresistible.

Prep 10 min
Cook 20 min
Serves 4

80g butter
2 onions, peeled and thinly sliced
4 boned and skinned chicken thighs, cut into bite-size pieces
100g shiitake mushrooms, destemmed and thinly sliced
200ml chicken stock
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
8 eggs
2 spring onions, thinly sliced
1 pinch chilli powder
Advertisement

Melt the butter in a large frying pan over medium heat, then add the onions and cook until they soften and brown – about 10 minutes.

Add the chicken and mushrooms, and cook for another five to 10 minutes, until these brown as well.

Pour in the stock, soy, mirin and sugar, and cook for 10 minutes, or until the liquid reduces and coats the chicken.

Lower the heat and crack in the eggs. Break the yolks and stir gently. When cooked to a semi-scrambled consistency, take off the heat.

Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder.

Advertisements