Kaisendon (Japan)


One of the most popular fresh seafood one-bowl donburi dishes, kaisendon consists of a variety of raw seafood called sashimi, thinly sliced, laid over fresh steamed rice. What kind of sashimi to use in a kaisendon dish is not fixed, but the choice of seafood depends on both location and season and is mostly maguro (tuna), tai (bream), ama ebi (deep-water shrimp), hotate (scallops), uni (sea urchin) ), kani (crab) and sometimes even marinated ikura (salmon eggs).

Other than sashimi, kaisendon is typically stuffed with fried nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onion, and fresh or pickled ginger. All ingredients are drizzled with wasabi-soy sauce before being placed on a steam bed of rice, and the bowl of kaisendon is finally garnished with some white sesame seeds, white radish sprouts and wasabi paste.

Fresh seafood donburi dishes have a large following in Japan; They're light but nutritious, a great lunch option, and can be found at any sushi restaurant.

ENJOY YOUR MEAL

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