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The preparation:
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Kaisendons are super quick to make. The most important thing is choosing the right fish! Make sure to buy seasonal fish if possible. It absolutely must be of sashimi quality.
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Now you cook the rice. Here we have an instruction for you, with which you can prepare perfect Japanese rice!
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Once the rice is cooked, you can season it according to this recipeif you like. Let the rice cool down a bit.
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Then cut the fish fillets into bite-sized pieces.
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Put the cooled rice in a bowl and place the sliced fish fillets decoratively on the rice.
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Now the fish needs to be seasoned. Carefully pour some soy sauce over the fish. Careful: Don't take too much, otherwise it will quickly become too salty! Finally, you can still use Shiso and wasabi as a garnish. Done!
Table of contents:
What do the Japanese eat with almost every meal? Rice! And what else? Fish! That's why the combination of these two ingredients is so typically Japanese-delicious! Kaisendon consists of rice with various raw fish and seafood varieties. Kaisendon is a Donburi dish: So rice with one or more toppings, served in a single bowl. Here we have an article where we introduce you to other Donburis:
By the way: Donburis get their name from the special bowl in which they are served: the Donburi - or simply "Don".
Kaisendon - Which fish is used?
Kaisendons are characterized by a combination of various raw seafood. These can be put together according to taste. In Japan, however, special attention is paid to ensuring that all ingredients are as regional and fresh as possible. Therefore, the fish and seafood that are currently in season are usually used. Especially popular are tuna, salmon, squid, crab and also salmon roe. Incidentally, some Kaisendons use vinegar rice (as with sushi). These are then called "Sushi-Don". Here we have a recipe for a Sake Don with salmon for you!
Recommended fish combinations
There are Kaisendons that consist of only one or two types of fish (e.g. salmon and tuna or salmon roe), but also those that combine many different seafood. Let yourself be inspired by your trusted fishmonger and ask for the freshest, regional fish varieties possible - or order the varieties you like best. What tastes good is allowed!
How do I get the right raw fish?
Make sure that the fish you buy is of sashimi quality! Raw fish can be very dangerous if it is not of the right quality. Special fishmongers are of course a good choice. But you can also often get very fresh fish in the supermarket. Ask the seller, but also rely on your senses: The fish should not smell (fishy). If you buy it whole, it should have clear eyes with black pupils and bright red gills. You can also fall back on frozen fish - but only if it was frozen fresh! Here we have a post for you in which we go into more detail about what "sashimi quality" actually means.
Tip: If necessary, you can also fall back on smoked salmon and tuna. Buy either fresh tuna or tuna from a can. You can jazz it up with mayonnaise!
Kaisendon - the easy alternative to sushi
If you like sushi, but don't want to bother with rolling at home, then Kaisendon is perfect for you. Because essentially you use classic sushi ingredients - and you can of course also copy your favorite sushi variations.
What sauce goes well with Kaisendon?
Of course the classic Japanese soy sauce! You can't go wrong with this. In some restaurants, however, you also get special, homemade sauces that consist of soy sauce, rice vinegar, sake, ginger and garlic. In addition, wasabi also goes perfectly with Kaisendon.
Where can I get Kaisendons in Japan?
The fish bowl is served in many different restaurants. There is even a special Kaisendon restaurant chain: "Donmaru". Kaisendon is particularly popular in the Hokkaido region. Off the coast of the northernmost island are extremely delicious seafood.
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