Rice With Soy Glazed Bonito Flakes And Sesame Seeds Recipes

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RICE WITH SOY-GLAZED BONITO FLAKES AND SESAME SEEDS



Rice with Soy-Glazed Bonito Flakes and Sesame Seeds image

Categories     Rice     Side     Soy Sauce     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 9

For bonito-flake topping
Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package
1 tablespoon sake
1/4 teaspoon sugar
1 1/2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
For rice
2 cups Japanese short-grain rice
2 cups water

Steps:

  • Make bonito-flake topping:
  • If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.
  • Make rice:
  • Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
  • Serve rice with bonito-flake topping.

DYNAMITE RICE



Dynamite Rice image

This recipe is inspired by the popular dynamite sushi roll. We use some of the same elements to create something that's not only gorgeous and delicious, but is also one of the easiest, most foolproof ways to cook seafood ever. So, if you enjoy seafood but are afraid to cook it, this is the technique for you.

Provided by Chef John

Categories     Rice Bowl Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

1 cup uncooked medium-grain white rice (such as Calrose variety)
1 ¼ cups water
3 tablespoons rice vinegar
2 teaspoons white sugar
1 teaspoon kosher salt
1 tablespoon toasted sesame seeds
2 tablespoons bonito flakes
1 sheet nori (dried seaweed), cut into thin strips
⅔ cup mayonnaise
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
2 tablespoons Sriracha hot sauce
1 cup bay scallops
12 peeled and deveined large shrimp, cut into 1/2-inch pieces
1 pinch cayenne pepper, or to taste
1 dash Sriracha hot sauce, or to taste
1 pinch toasted sesame seeds, or to taste
¼ cup thinly sliced green onions

Steps:

  • Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
  • While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
  • Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
  • Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
  • Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 46 g, Cholesterol 128.4 mg, Fat 32.8 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 1433.8 mg

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