Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
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Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a popular ‘rice bowl’ dish in Japan. Here we make a decidedly nouveau, winter-themed donburi. Just fresh buri sashimi, finely chopped shiso leaves, shoyu, wasabi and a squeeze of sudachi all on a bed of warm rice makes this a quick and healthy meal!
Ingredients:
- buri (yellowtail) sashimi
- shiso leaf (10-15 per serving)
- shoyu
- wasabi
- sudachi
＊As with all home cooking recipes here on KyotoFoodie, we trust that our readers are fellow foodies and will be able to ‘wing’ the recipe and even alter and improve it.
Rice: Cook as usual for white rice. For a serving of two, use about one and a half cups of rice. Try to use Japanese-style short grain rice, ‘California rice’ is just fine.
Add dried kombu or sake for additional flavor.
We like mugi-gohan for this dish too. Add half a cup of pressed oats (oshi-mugi) if you like.
Preparation:
Preparation for this dish is quite simple. While the rice is cooking, the other ingredients can easily be prepared.
Shiso: Wash the shiso leaves and chop finely.
Wasabi and Shoyu: Grind fresh wasabi root if available. If not, use preserved wasabi paste. Mix wasabi paste with shoyu.
Sudachi: If fresh sudachi is available, simply cut in half and remove seeds.
Serve: Serve the rice in a large ‘donburi‘ style bowl and allow to cool somewhat for 1 to 2 minutes. Place the chopped shiso atop the rice. On the bed of shiso, place the sliced buri sashimi. Spoon on about 2 tablespoons of wasabi-shoyu over to the sashimi. Next squeeze on half a sudachi. If not obtainable, lime or lemon is a fine substitute. Bottled sudachi juice is also fine.
Enjoy!
Buri Sashimi and Shiso Donburi — Served
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Buri Sashimi and Shiso Donburi — chopping Shiso
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