Delve into Japanese cuisine in your own home with this quick recipe from Kyonocha! Donburi in Japanese cooking refers to a bowl of cooked rice with different toppings of meat, fish or vegetables. Kaisendon/Kaisen Doburi is the term for Seafood Donburi.
1 tbsp Kyonocha tartare sauce
100g fish trimmings — sea bass, salmon or tuna are great
300ml dark soy sauce
100ml sesame oil
100ml hot Japanese fish stock (powdered packets are fine)
1 tbsp Kimchi No Moto (this Kimchi sauce is available in the Japanese section at most Asian shops)
Cooked sushi rice (enough for one serving in a bowl)
1. Melt the sugar in the warm fish stock, then add the tartare sauce, soy sauce, sesame oil and the Kimchi No Moto and mix together.
2. Take your fish or fish trimmings (salmon is especially good) and finely chop this, using a sharp knife, into small pieces that are generally the same size.
3. Take 2 tablespoons of your chopped fish, then add 1 teaspoon of the sauce and gently mix.
4. Serve the fish with the sauce on top of sushi rice and garnish with finely diced spring onions.
49 Brixton Station Road, London SW9 8PQ
Take your rice and sushi skills further, why not attend Kyonocha’s next sushi workshop March 22… Details here Sushi workshop
Read more about Japanese cooking, tradition and sushi here.