Hokkai at Home: Kaisen Don
Products used in this recipe
IntroductionHokkai at Home with Manon Noordenbos (18) from Haarlem "I've been living in Haarlem for a few weeks. So I suddenly had to cook a lot more than I used to at my parents' house. As a "daughter of" my Hokkai drawer is luckily always well-stocked, and I often search the website for a recipe or try to remember how my parents made a certain dish. When I used to visit family all summer in Japan, we often ate a Kaisen Don (which stands for: seafood ricebowl). The nice thing about a Kaisen Don is that you can make it as crazy as you want; a simple variant with for example two or three kinds of sashimi is easy to prepare, if you want to make it a bit more elaborate you can make a more luxurious variant with more kinds of sashimi and vegetables!
- Thaw all the sashimi products you want to use for this recipe in cold water for 30 minutes.
- Cook the rice according to the instructions on the packet, or watch Chef Ohtawara's video.
- Cut the different sashimi varieties into slices.
- From the Aji Sashimi you can make Aji no Tataki, this is also delicious on the Kaisen Don. For this, cut the Aji Sashimi, a little spring onion and a little ginger into small pieces.
- Cut up the avocado and cucumber. Try to make an avocado rose as well!
- Put the rice in a bowl and place the slices of sashimi and chopped vegetables on top.
- Eat the Kaisen Don with soy sauce and fresh wasabi.