135 recipes. Page 6 of 6
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Warm soy tare goes over the tempura the moment it lands on the rice, and the grains take the sauce while the tops of the shrimp, sweet potato and eggplant stay freshly crisp. Shallow cuts along each shrimp's belly let it lie straight across the bowl.
The eggs are cooked first until barely set and lifted out, then large tomato wedges go into the same pan with soy sauce and a little sugar. Some of the tomato breaks down into a thin sauce and the rest stays in pieces. The eggs return for a quick fold, and whatever red juice is left in the pan goes over the rice too.
This takes the Chinese home classic of tomato and scrambled egg (xihongshi chao dan) and adds rice to the same pan. Sweet-sour tomato juice stains the rice red, with big, soft pieces of egg running through it.
Grilled tteokgalbi, Korean short rib patties, are cut into bites and returned to the pan with onion in a soy and syrup sauce just long enough to turn glossy. The heat goes off while a little sauce still pools in the pan, and that goes over the rice too. A soft fried egg sits on top, its yolk broken and mixed through.
Stir-fried kimchi is mixed into the tuna mayo, so each bite starts rich and creamy and finishes sour and bright. A layer of perilla leaves between the rice and the filling shows up as a green ring when the roll is sliced.
Cutting each seaweed sheet in half makes rolls small enough to fit tuna mayo, pickled radish, carrot and spinach into a single bite. With only half a sheet to close around everything, the rice is spread thin and the fillings kept in a narrow line down the middle.
The eel cooks skin side down first so some of its fat renders out, then gets brushed with a tare of soy sauce, mirin, sake and sugar until glossy. Because of the sugar in the tare, the second coat goes on over low heat, just for shine. Sansho pepper and chopped chives are scattered over the eel once it is on the rice.
Carrot gets a one-minute head start before the onion, zucchini, bell pepper and corn follow. The order goes by how long each vegetable takes to cook, not by how much water it holds. Everything is cut to about 5 mm so it spreads evenly through the rice, and the corn kernels give little bursts of sweetness.
The spinach is dressed with sesame oil and salt, the carrot is cut into strips and sauteed, and the burdock is braised in soy sauce, then all three are rolled with pickled radish and thin egg strips. Each filling is seasoned on its own, so the colors stay separate and sharp when the roll is sliced.
Salted rice balls grill over medium-low heat, each side left alone for a good while, with a thin coat of soy and mirin glaze brushed on at every turn. The outside becomes a thin, crisp shell, and only the edges where the glaze gathers turn a little chewy. A strip of nori goes around the base, with miso soup and pickled radish alongside.
Chicken thigh and green onion are threaded onto skewers and cooked in a skillet, then brushed again and again with a thin coat of tare, a sweet glaze of soy sauce, mirin, and sugar. Thigh meat has enough fat to stay juicy through that repeated searing. Laid over hot rice, the glaze runs down between the grains and no extra sauce is needed.
Raw salmon and avocado alternate over warm rice, dressed with soy sauce, mirin, and sesame oil: half the sauce coats the salmon for a short rest in the fridge, and the rest is drizzled over the rice. Buy salmon sold for raw eating and kept refrigerated. Smell and appearance alone do not tell you it is safe raw. Keep it chilled until you cut it, and use a clean knife and board. Neither the warm rice nor the soy sauce cooks the fish, and the unheated mirin keeps its alcohol. The bowl is best eaten right away, before a long marinade toughens the flesh and the warm rice changes its texture.
Small enough to eat by hand in one bite, these pouches turn up in lunchboxes, at picnics and as snacks. Inside the sweet-savory braised fried tofu, the vinegared rice is mixed with finely chopped carrot, cucumber and sesame seeds, so there is a little crunch under the soft tofu. Imitation crab or burdock root can go into the filling as well.
Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk. The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.
In Japan, zosui is what happens to the broth left at the end of a hot pot, with rice simmered in it. Here it is made from scratch with dashi. Rinsing the rice once keeps the broth clear, and it is much looser than Korean juk, eaten as rice and broth together.