Japanese Rice Bowl AKA The Bradley Bowl
This recipe has a story behind it.
Our youngest........our daughter Bay was adopted from S. Korea.
Well, in 2007 we took the whole family to Korea with our Adoption
Agencies Birth Land Tour. For two weeks we traveled all over the
country from Seoul down to Pusan in a tour bus with other
Adoptive Families. It was one of the best experiences of our lives.
You are probably wondering what a Japanese Rice Bowl has
to do with S. Korea........ well, on our way to Korea while in LAX
International airport I had a rice bowl similar to this. That's why
we call it the "Bradley bowl" . On our way back home I couldn't
wait to stop and have another bowl. Once I got home I scoured
the internet for something like it. I had never had a rice bowl like
this and never had pickled ginger before. THAT is what makes
this dish. That and the caramelized onions and cilantro.
to do with S. Korea........ well, on our way to Korea while in LAX
International airport I had a rice bowl similar to this. That's why
we call it the "Bradley bowl" . On our way back home I couldn't
wait to stop and have another bowl. Once I got home I scoured
the internet for something like it. I had never had a rice bowl like
this and never had pickled ginger before. THAT is what makes
this dish. That and the caramelized onions and cilantro.
If you don't like any of the three.........well........it will just be
chicken over rice.
chicken over rice.
2 cups short grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 onion, thinly sliced
1 tablespoon oil
1 lb. boneless skinless chicken, cubed
2 tablespoons cilantro, chopped
pickled ginger (Beni Shoga)
In a 4-quart pan, bring 3 cups water to a boil and add rice and salt.
Cover and reduce heat to simmer, then cook until almost tender,
15 minutes. Turn off heat and let stand, covered, for 5 minutes
before fluffing with a fork.
In a small pan, bring soy sauce, sugar, sake and 3/4 cups of water
to a boil. Remove from heat and reserve.
In a large skillet, cook onion until it begins to brown, 3-5 minutes.
Add chicken and continue cooking for 2 minutes. Then add 1/2 cup
of the soy-sake mixture and stir until chicken is cooked.
Divide rice among 4 bowls. Top with chicken, remaining sauce, cilantro
and pickled ginger.
Serves 4
To download a copy of this recipe click here.
I can't wait to go back to Korea! We plan on going back when
Bay is a little older (and Bay's brothers are out of college) and
you can bet when we do.......I will be looking for that little
Japanese Restaurant in the Bradley International terminal!
0 Response to "Japanese Rice Bowl AKA The Bradley Bowl"
Post a Comment