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Chef’s RECIPE@ホーム

Kinka mackerel flavor bomb rice bowl

Main

Beer

Other

Savor the umami of Kinka mackerel in a delicious special sauce, all held together with sticky tororo yam and natto.

Processed seafood used

金華さば漬け丼（２袋入）

本田水産株式会社（宮城県）

詳しくはこちら

Processed seafood used

Cqree INC.

Cqree knows everything there is to know about delicious Japanese cuisine, working with renowned restaurants and chefs to develop and produce bento boxes, New Year’s osechi cooking, premade meal items, and other products, using ingredients grown all over the country. It operates storefronts that sell these products directly, and selected items from its range of hearty, tasty food are also available through kitchen cars for extra convenience.

Servings
1
Cooking time
5 mitutes
Total servings
1
Cooking time
5 mitutes

Ingredients

Pickled Kinka mackerel
1 pack
Frozen tororo yam
50 g
Natto
1/2 pack
Takuan, chopped
10 g
Frozen okra, chopped
10 g
Egg yolk
1
White sesame seeds
2 g
Cooked rice
200 g

Directions

  1. Transfer the rice to a bowl, making a depression in the middle.
  2. On one side of the bowl, arrange the Kinka mackerel on top of the rice.
  3. On the other side of the bowl, arrange the tororo yam on top of the rice.
  4. Add the natto, takuan, and okra on top of the tororo yam.
  5. Drop the egg yolk into the middle of the bowl.
  6. Sprinkle the whole bowl with sesame seeds.

Remarks

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