{"id":3079,"date":"2013-09-20T16:28:31","date_gmt":"2013-09-20T07:28:31","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=3079"},"modified":"2013-09-20T16:28:54","modified_gmt":"2013-09-20T07:28:54","slug":"kicchiri-kitchen-kaisen-don-%e6%b5%b7%e9%ae%ae%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.hyogoajet.net\/hyogotimes\/2013\/09\/kicchiri-kitchen-kaisen-don-%e6%b5%b7%e9%ae%ae%e4%b8%bc\/","title":{"rendered":"<b>Kicchiri Kitchen;<\/b> Kaisen Don (\u00e6\u00b5\u00b7\u00e9\u00ae\u00ae\u00e4\u00b8\u00bc)"},"content":{"rendered":"<p>Kaisen don (or sashimi donburi) means seafood atop rice. This simple dish is made up of your favourite raw seafood layered beautifully across cold, seasoned sushi rice; the open sandwich of the sushi world, if you will. This colourful bowl is quick and easy to make and perfectly refreshing for these sweltering summer days.<\/p>\n<p>Serves 2<\/p>\n<p>Ingredients<\/p>\n<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/09\/IMG_0613.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-3080\" alt=\"IMG_0613\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/09\/IMG_0613-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/09\/IMG_0613-300x225.jpg 300w, https:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/09\/IMG_0613-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>1 cup of rice (sushi rice is preferred but any white grain)<\/p>\n<p>1 tbsp rice vinegar (komezu \u00e7\u00b1\u00b3\u00e9\u2026\u00a2)<\/p>\n<p>1 tsp roasted sesame seeds<\/p>\n<p>Seaweed\/nori cut into strips- as much as you like!<\/p>\n<p>Any sashimi you like, I suggest three or four different types, such as salmon, fatty tuna, yellow tail, scallops. (I cheated a bit and bought a ready sliced pack with 3 types of fish)<\/p>\n<p>Soy sauce and wasabi on the side (optional)<\/p>\n<p>&nbsp;<\/p>\n<ol start=\"1\">\n<li>Cook the rice in your rice cooker (as shown in <a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=2957\">last month\u00e2\u20ac\u2122s<\/a> Kicchiri Kitchen)<\/li>\n<li>Once cooked, transfer to a bowl and leave to cool for 10 minutes.<\/li>\n<li>Mix the rice vinegar and sesame seeds into the rice bowl.<\/li>\n<li>Layer the sashimi artistically onto the rice (along with anything that came with your sashimi pack, like shredded daikon and perilla leaves)<\/li>\n<li>Bunch the nori and place on top.<\/li>\n<\/ol>\n<p>Voila, picture perfect. Now devour.<\/p>\n<p>&nbsp;<\/p>\n<p><i>Join me next month to make the delectable Japanese staple, katsudon <\/i>(\u00e3\u201a\u00ab\u00e3\u0192\u201e\u00e4\u00b8\u00bc).<i><\/i><\/p>\n<p>Cherie Pham<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kaisen don (or sashimi donburi) means seafood atop rice. This simple dish is made up of your favourite raw seafood layered beautifully across cold, seasoned sushi rice; the open sandwich of the sushi world, if you will. This colourful bowl is quick and easy to make and perfectly refreshing for these sweltering summer days. Serves&#8230;<\/p>\n","protected":false},"author":79,"featured_media":3078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[103,373],"tags":[],"jetpack_featured_media_url":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/09\/IMG_0615.jpg","_links":{"self":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3079"}],"collection":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=3079"}],"version-history":[{"count":0,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/3079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/3078"}],"wp:attachment":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=3079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=3079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=3079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}