Kaisen Donburi (Seafood Rice Bowl)
Kaisendon is a colorful rice bowl dish made with a variety of fresh seafood. In this post, I will teach you 3 different ways to enjoy Kaisen Donburi and make a delicious, sweet, savory dipping sauce!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp light brown sugar
- ½ tbsp sake
- ½ tbsp mirin
- 50 ml dashi stock
- 1 tsp toasted sesame oil
- 1 tsp ground sesame seeds (optional)
- 2 portions cooked Japanese short-grain rice
- 200 g seafood of your choice
- 2 perilla leaves (shiso) (or nori / chopped green onion)
- 1 tsp wasabi paste
Instructions
- 1
Add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp light brown sugar, ½ tbsp sake, ½ tbsp mirin and 50 ml dashi stock to a small pan. Bring it to a boil, then reduce the heat and simmer for 5 minutes.
- 2
Remove the pan from the heat and leave to cool. Transfer to a small dipping bowl and add 1 tsp toasted sesame oil and 1 tsp ground sesame seeds. Mix well.
- 3
Divide 2 portions cooked Japanese short-grain rice into bowls and top with 200 g seafood of your choice.
- 4
Garnish with shiso leaves, nori or chopped green onion.
- 5
Apply wasabi to the fish and dip each piece in the sauce before eating. Enjoy!