Description
How to make refreshing kaisendon (海鮮丼）with fresh seafood served over rice with a delicious homemade sweet and savoury sauce.
Ingredients
Scale
Sauce
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 50ml dashi
- 1 tsp sesame oil
- 1 tsp ground sesame seeds (optional)
Kaisendon
- 2 portions of white rice
- 200g seafood of your choice
- 2 shiso leaves (or nori / chopped spring onion)
- 1 tsp wasabi paste
Instructions
- Add the soy sauce, light brown sugar, sake, mirin and dashi to a small pan and bring it to boil.
- Once boiling, turn the heat down and simmer for 5 minutes until slightly thickened.
- Remove the pan from the heat and allow to cool completely.
- Transfer to a small dipping bowl and add sesame oil and sesame seeds. Mix well.
- Divide rice into two bowls and top with fresh seafood of your choice.
- Garnish with shiso leaves, nori or chopped spring onion.
- Apply wasabi to the fish and dip each piece in the sauce before eating.
- Enjoy with rice!
- Prep Time: 10 mins
- Cooling Time: 10 mins
- Cook Time: 10 mins
- Category: Seafood
- Method: Layer
- Cuisine: Japanese
Keywords: kaisendon, kaisen donburi, seafood donburi, kaisen, seafood rice bowl, kaisen rice bowl, sashimi bowl, sashimi rice bowl, fish rice bowl, kaisen sauce, kaisendon recipe, kaisendon sauce, how to make kaisendon