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Print Recipe Seafood

Bangus Belly Donburi

Crispy bangus fillets find their way to a Japanese rice bowl.

Jan 28, 2015

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Crispy bangus fillets find their way to a Japanese rice bowl.

Prep Time

20 mins

Cooking Time

30 mins

Ready In

50 mins

Yield

6

Cuisine

Asian, Japanese

Cooking Method

Simmer

Bangus Belly Donburi Ingredients

500 grams boneless bangus (milkfish), (use belly fillet), sliced into 6 pieces

4 tablespoons calamansi juice

1/2 cup soy sauce

1 tablespoon soy sauce

1/2 cup all-purpose flour

vegetable oil, for frying

2 cups dashi

1 1/2 white onion, sliced

4 tablespoons mirin (japanese sweet rice wine)

3 tablespoons brown sugar

1 teaspoon sake (japanese rice wine)

6 cups japanese rice

3 teaspoons nanami togarashi

2 tablespoons pickled red ginger strips (benishoga) , for garnish

nori (dried seaweed), for garnish

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How to Cook Bangus Belly Donburi

Marinate bangus in calamansi juice and 1 tablespoon light soy sauce for 30 minutes.

Dredge each bangus fillet in flour. heat oil in a frying pan and sear each side of the fillet over high heat, about 1 minute per side.

Combine dashi, onions, remaining light soy sauce, mirin, sugar, and sake in a medium saucepan. Simmer sauce for 3 to 5 minutes.

Add bangus belly fillet and continue to simmer over low heat for 5 to 7 minutes. Remove from heat.

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Arrange hot Japanese rice in 6 individual bowls. Sprinkle each bowl with 1/2 teaspoon nanami togarashi. Spoon sauce over the rice.

Top with bangus belly and drizzle with 1 tablespoon sauce. Repeat to make a total of 6 bowls. Garnish with pickled ginger and nori.

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