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:
- Negi (green onions)
- Kaiware (err, Japanese sprout?)
- Soy sauce
- Dried Katsuo (bonito flakes)
How to do it:
- Cook the rice.
- 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.
- 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.
- Pour a small puddle of soy sauce into a bowl.
- Take a half-handfull of katsuo, put into bowl, mix together with soy sauce using a spoon.
- Now, fill a bowl of rice about halfway to 3/4 up.
- Spoon up that katsuo shiznet, making sure to drain a little soy sauce along the way, and layer it on top of the rice.
- Taking a mix of negi and kaiware, layer a bunch of that on top of the katsuo that you've so delicately placed.
- Eat that shit!
Fast, easy, and delicious!