Gochujang Chikuwa Rice Bowl

Name: How to cook Gochujang Chikuwa Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Gochujang Chikuwa Rice Bowl

I use Soy Sauce, Sugar and Mirin to season many dishes. They are the Japanese staples. I added Gochujang (Korean Spicy Miso), Garlic and a little bit of Vinegar to this dish, and the flavour instantly changed from Japanese to Korean. The spicy and sweet sauce is very suitable for Chikuwa (Japanese tube-shape fish cakes) and this humble rice bowl was seriously yummy.

Ingredient

Food ration :

1 Serving

Cooking time :

10 minutes

100 g

Chikuwa (Japanese Tube-shape Fish Cakes) *cut into bite-size pieces

1/2 teaspoon

Sesame Oil

Spring Onion *cut into 3cm pieces

serving warm Coked Rice

small clove Garlic *grated

1/2 teaspoon

Sugar

1 teaspoon

Gochujang *alter the amount to suit your taste

1 teaspoon

Soy Sauce

1 teaspoon

Mirin

1/2 teaspoon

Rice Vinegar

Cooking instructions

* Step 1

Combine all the Sauce ingredients in a small bowl.

* Step 2

Heat Sesame Oil in a small frying pan medium heat, cook Chikuwa and hard parts of Spring Onion for a few minutes. *Note: Chikuwa is easy to get browned.

* Step 3

Lower the heat, add the Sauce and green parts of Spring Onion, and stir to combine.

* Step 4

Half fill a bowl with warm Cooked Rice, cover it with Chikuwa mixture, and sprinkle with some Toasted Sesame Seeds. It’s a good idea to add some salad OR stir-fried vegetables. Today I added ‘Lettuce & Wakame Sesame Salad’.