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Rice bowl with Dutch Gouda and namaribushi
This is a quick and easy lunch dish that mixes sweet, ginger-scented rice with tasty namaribushi bonito and nuggets of just-melting Gouda cheese.
Ingredients - for 1/2 persons
- 40g Dutch Gouda, cubed
- 50g namaribushi (boiled and half dried bonito), loosened
- 320g warm cooked rice
- 2 leaves green shiso
For the broth:
- 1/2 tbsp cooking sake
- 2/3 tsp soy sauce
- 1/2 tsp sugar
- 2 thin slices ginger
Instructions
Prep time
10 min
Cook time
20 min
Total time
30
min
Serves
1 - 4
Step 1
Put 50ml water, the sake, soy sauce, sugar and ginger in a small pot and bring to the boil. Add the namaribushi and mix over a low-medium heat to break up. Simmer until the broth reduces substantially.
Step 2
Remove the ginger and mix the broth into the warm rice. Cool a little and then mix in the cheese.
Step 3
Finely shred the green shiso leaves and sprinkle over the rice to serve.
