March 10, 2004

negi rice

Last weekend, I went to a (famous?) ramen shop near downtown--I forget the name, doh! Anyhow, Hiroko ordered on the side something called negi gohan (onion rice). It looked quite easy to slap together, so I whipped up a bowl of it last night.

Crap we need:

  • Rice
  • Negi (green onions)
  • Kaiware (err, Japanese sprout?)
  • Soy sauce
  • Dried Katsuo (bonito flakes)

How to do it:

  1. Cook the rice.
  2. If the negi isn't cut yet, do it now. It should be cut into little rings with the thickness of something like a dime.
  3. Cut up the kaiware. This stuff is usually sold in a box with a block of nasty white root stuff on the bottom of it. Cut that off, wash the remaining green stuff, and cut down the stem every half-inch.
  4. Pour a small puddle of soy sauce into a bowl.
  5. Take a half-handfull of katsuo, put into bowl, mix together with soy sauce using a spoon.
  6. Now, fill a bowl of rice about halfway to 3/4 up.
  7. Spoon up that katsuo shiznet, making sure to drain a little soy sauce along the way, and layer it on top of the rice.
  8. Taking a mix of negi and kaiware, layer a bunch of that on top of the katsuo that you've so delicately placed.
  9. Eat that shit!

Fast, easy, and delicious!

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