How to Make Kaisendon (Japanese Sashimi Rice Bowl Recipe) 海鮮丼 作り方レシピ


♪♪♪ Hi, I am the host of this show,
“Cooking With Dog.” Okay, let’s make steamed rice first. Add one and a half (1-1/2) (US) cups of rice
and enough water in a bowl. Stir lightly and wash the rice. Discard the milky water
and return the rice in the bowl. Add the fresh water again and repeat the same procedure two more times. Drain the rice well. Transfer the washed rice into an earthen pot. Add one and two thirds (1-2/3) (US) cups of water
and make sure the rice is submerged. Let the rice soak in the water
for thirty (:30) minutes to one (1:00) hour. Okay, let’s prepare for the toppings. Cut the cucumber lengthwise in half. Slice it thinly and diagonally. Cut the ‘Myoga’ ginger lengthwise in quarters. Slice off the bottom core. This makes shredding easy,
since every day, the ‘Myoga’ (roots) gets separated. Cut off the stems of the shiso leaves. Roll them up and then,
chop into thin strips. Slice the ginger into thin slices. Stack the slices and chop them into thin strips. Cut the white radish sprouts in half
and remove the root parts. Cut the long Green onion in quarters. Chop them into fine pieces. Slice the onion thinly. Let’s cook the rice with an earthen pot. Turn on the stove and bring to a boil, at a high heat. When it starts boiling, reduce heat to low. Cook for twelve (12) minutes
and then, turn off the stove. Let the rice steam for 15 minutes. Okay, let’s season the toppings
with the wasabi soy sauce. Add wasabi and dissolve it in soy sauce. Put wasabi soy sauce on the tuna,
scallop and the other toppings. Next, tear a sheet of toasted ‘Nori’
into small pieces. Okay, let’s serve the rice in a bowl. Scoop up the rice, with a rice paddle several times. Serve the rice in a bowl, half full. Add the white sesame seeds… Toasted Nori… Myoga, Shiso leaves, ginger,
cucumber, onion and long green onion. Serve the rice again and cover the toppings. Add white sesame seeds… Toasted Nori… Myoga, Shiso leaves, ginger,
cucumber, onion and long green onion. Finally, add the Tuna… And scallop. Garnish with the white sesame seeds,
white radish sprouts and Wasabi. Hot steamed rice served with the tuna and scallop,
seasoned with Wasabi soy sauce. It might be difficult to find some of the ingredients. But, I hope you try it yourself.
Good luck in the kitchen!

99 thoughts on “How to Make Kaisendon (Japanese Sashimi Rice Bowl Recipe) 海鮮丼 作り方レシピ

  1. Some reccomandations to the group too. You should handle the seaweed at last. Because it will get soft and you won't want it to be soft

  2. I know how this show has so many views. Its because it appeals to everyone. The dog for animal lovers, food for those who are hungry or trying to be hungry, it is a tutorial, it has classical music for you music lovrs and then finally it has that accent!

  3. please cookingwithdog show your chef how much we like her !!! cuz shes so awesome and professional and she keeps her japanese family traditions … SHES THE BEST CHEF IVE EVER SEEN. i would really like to see her make a video of herself talking about herself shes rlly inspirational for some reason 0_o i cnt stop watching these vids………PRAISE THE CHEF!!!

  4. I love Japanese and chinese's rice
    it's much sweeter and juicier, mmm i miss the taste of chinese rice
    i can eat it without anything

  5. @310BPM i know tht it could taste good, but it just how im used to eat. hehehehe i no, not a great explanation but still can u?

  6. It's kind of interesting..I've noticed in almost all the Japanese cooking videos that I have watched, each ingredient is often placed in the final dish unmixed with the others. Like the onion is all in one pile, cucumber in a separate pile, etc. I've never seen that before, I wonder if there is a reason why they are not all combined…

  7. how come ppl dnt get food poisonin by eatin raw stuff like evn beef n fish , i mean ive eaten raw stuff b4 too but just wonderin

  8. Please… If you're going to ask something or write something at all, learn how to spell before! It's so god damn annoying when bitches like you don't know how to spell!

  9. It all depends on where you are. Okinawan cooking is a bit different in where things are mixed and cooked and flavors are combined.

  10. foods in Japan are all so fresh and sanitary. I've eaten raw seafood in my entire life in japan but I've never got food poisoning so far. I actually have been to sushi bars in abroad and tried sushi or sashimi but the taste and the freshness were hardly comparable to the Japanese ones. and also the way the chefs handled raw stuff was not good either. I don't think they know how to keep their kitchens sanitary.

  11. This channel is amazing. I am learning so much. Thank you!

    ありがとう
    (I hope that says thank you hahaha)

  12. I'm still baffeled at how she manages to keep the dog from eating that delicious food, mine would pounce it lol

  13. Are you sure that's 100% sushi rice? For the US at least, there is no legal definition of what "sushi rice" is. I have found over the years that the ones that say it doesn't need washing are the knock-offs since the rice is so poor quality (aka not real sushi-grade rice) they coat it with a nutrient powder (which gets washed off easily, hence no washing). Most likely it's just cut Jasmine rice with the nutrient coat meant to trick you into thinking it's real short-grain sushi rice.

  14. Similarly to what Aozora mentioned, the kind of rice I buy is called Botan or Nashiki Calrose rice. Depending on how your rice is being cooked, like if your using a rice cooker, you may not want to wash your rice. However, if your package of rice specifically says not to wash it scenarios like what Aozora mentioned are possible.

  15. I cannot find Miyoga ginger or Shiso Leaves at any of the grocery stores nearby Is there something similar in taste that I can substitute?

  16. My neighbor's delightful Japanese mother gave me some myoga ginger and I went to look for recipes and found this.  Since I am vegan I will make this and use tofu instead of fish and scallop and use wheat-free tamari instead of soy sauce. Thanks so much for  your video!

  17. 海鮮丼☆
    とっても美味しそうです♪。

    いろいろな種類のお料理♪
    いっぱい作れてすごいです♪。
    どれもみな
    とっても美味しそうに
    とってもきれいできて、
    すごいですね♪

    お料理すごくお上手です♪。

    作ってみます♪。( ̄∇ ̄*)ゞ。

  18. 시외버스터미널
    부산.울산.양산.김해.통영.
    마산.창원.대구.포항.경산.
    청도.동대구.서대구.북대구.
    의성.영천.안동

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