Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a…
homecooking: Tako Meshi (Octopus Rice) タコ飯
Tako-meshi is a quick and tasty rice dish that combines octopus and rice with the flavors of ginger and shiso.
If you have always wanted to try an octopus dish, but couldn’t quite muster the courage for raw, fermented, etc this might be just the dish to try!
Tsunamichi: Country Style Teuchi (Handmade) Soba and Udon in Kyoto (綱道: 手打ちそば、手打ちうどん、うんどん)
The island of Shikoku is Udon country. And 27 years ago, a man from Shikoku quit his job as a salary man and started Tsunamichi with the intent of making the best damn handmade noodles in Kyoto.
Toriyasu: Kyoto-style Chicken Donburi Shop (とり安 丼・鳥料理)
Toriyasu serves several donburi (ricebowl) dishes that are unbeatable. This tiny and charming restaurant with about 50 years of history is an offshoot of the 120 year old poulterer just next door.
Toriyasu serves three classic donburi dishes and the most famous of which is karaagedon.
home cooking: uni-ikura donburi on soba-gohan (うにいくら丼、そばごはん編)
This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).
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