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  • Kaisendon Recipe

Kaisendon Recipe

Posted on Jul 13th, 2022
by Andy Cheng
Categories:
  • Seafood Recipes

Kaisendon is a bowl of Japanese rice served with a selection of raw fish and shellfish. It is the perfect dish for any seafood lover as it uses the freshest ingredients on offer. In northern Japan, Hokkaido, some of the finest seafood in the world is available, so kaisendon is the ultimate luxury dish.

The sweet, meaty seafood combines perfectly with the fluffy white rice. The added soy sauce and wasabi adds further umami and spiciness. Always make sure to use the freshest fish available so that it is edible raw. 

Kaisendon is one of the most popular Japanese foods, so if you love Japanese cuisine you must try out this recipe.

Kaisendon

Kaisendon

5 from 2 votes
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Ingredients
  

Ingredients

  • 50 g tuna
  • 50 g salmon
  • 1 prawn
  • 1 sea urchin
  • 20 g salmon roe
  • 1 scallop

Salmon Roe marinade

  • 2 tbsp soy sauce
  • ½ tsp mirin
  • ½ tsp sake

Toppings

  • Wasabi
  • Shiso
  • Soy sauce
  • Japanese short grain rice 

Instructions
 

How to make kaisendon

  • Slice the salmon and tuna to around 5 mm thick. Use the freshest salmon and tuna available so that it is edible raw.
  • De-shell the prawn but keep the head on for appearance.
  • Remove the sea urchin and scallops from the shell if you are using fresh. Slice the scallop in half or into bite-size pieces. 
  • Mix the salmon roe with the salmon roe marinade.
  • Slice the stems of the shiso.
  • Fill your bowl with rice and then top with the selection of seafood. Add the sea urchin and salmon roe last as they are the most delicate.
  • Top with shiso and serve with a side of soy sauce and wasabi.
Tried this recipe?Let us know how it was!

Andy Cheng

Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. He is now studying how to roast coffee in Northern Japan.

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