BANDAI DONBURI – Rice bowl

Ingredients for 10 servings

• Tomato2
• Taro4
• Daikon radish100g
• Leek1/2
• Buckwheat seeds100g
• Char6
• Shiitake mushroom10
• Wasabi1
• Rice4go
• Edible chrysanthemuman appropriate amount
• Olive oilan appropriate amount
• Salt and pepper
• Starchan appropriate amount

[How to cook]

1. Peel the tomatoes after steeping them in boiling water. Remove the seeds and skin and dice them into 5 mm cubes.
2. Peel the taros and slice them using a slicer. Wash in water and remove excess water with a kitchen towel. Deep-fry in oil at 180℃.
3. Peel the daikon radish and slice it using a slicer. Cut the slices into fine strips.
4. Remove the core of the leek and cut it into very fine strips. Deep-fry in oil at 180℃.
5. Wash the buckwheat seeds thoroughly and cook in a large amount of hot water for 10 minutes. Drain.
6. Fillet the char and remove the bones and skin. Cut the fillets into appropriate sizes. Coat the fillets with starch. Deep-fry in oil at 180℃.
7. Remove the hard tips of the shiitake mushrooms. Cut the mushrooms into appropriate sizes. Add olive oil to a frying pan and stir-fry the mushrooms. Season. Drain, collecting the excess liquid, before returning the mushrooms to the frying pan. Continue to stir-fry while adding the liquid a little at a time (braised mushrooms (fricassee)).
8. Grate the wasabi using a shark skin grater.

Serve rice in a donburi rice bowl and top with ingredients 1) to 8) above. Drizzle with quality olive oil and garnish with edible chrysanthemum.