Uni Don Japanese Set Meal

Mains
Seafood

Easy Level:

Cook Time:

Servings:

3

This is for the Japanese food lovers! Today’s recipe will prepare you to make your own Japanese set meal, from doing your own Uni Don (sea urchin rice), chawanmushi, all the way down to your own sashimi!
For that fresh taste of the sea, we have added in a  good serving of uni as well. Uni may not be cheap, but for that price you’re paying to make it at home, the servings are huge compared to what you’ll get in restaurants outside. In making the rice, it’s very key to add in the vinegar mixture right after the rice is steamed. We also added clams to the miso paste to make a yummy miso clam soup. Remember also to only use ONLY sashimi grade salmon and tuna!
In over an hour, you’ll have yourself a fabulous treat of Japanese food for yourself and your loved ones. A perfect weekend treat!
Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :- http://bit.ly/TMMUniDon1

Steps

1

Wash and soak 300g japanese rice for 30 minutes
Wash and soak 300g japanese rice for 30 minutes
Mark as completed

2

Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker
Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker
Mark as completed

3

Crack and beat 3 eggs in a bowl
Crack and beat 3 eggs in a bowl
Mark as completed

4

Mix in 360ml dashi / bonito stock, 1 tbsp cooking sake, 1 tbsp mirin and 1 tbsp light soy sauce
Mix in 360ml dashi / bonito stock, 1 tbsp cooking sake, 1 tbsp mirin and 1 tbsp light soy sauce
Mark as completed

5

Pour mixture through a strainer
Pour mixture through a strainer
Mark as completed

6

Add to 3 chawanmushi cups 2 of slices narutomaki, 2 slices shiitake mushroom and 2 pieces japanese crab stick each.
Add to 3 chawanmushi cups 2 of slices narutomaki, 2 slices shiitake mushroom and 2 pieces japanese crab stick each.
Mark as completed

7

Pour egg mixture into the cups, add a piece of cloth onto and cover with lid
Pour egg mixture into the cups, add a piece of cloth onto and cover with lid
Mark as completed

8

Steam at medium heat for 10-15 minutes
Steam at medium heat for 10-15 minutes
Mark as completed

9

Mix in a bowl 150 ml rice vinegar, 3 tbsp sugar and 1 tbsp salt. Set aside
Mix in a bowl 150 ml rice vinegar, 3 tbsp sugar and 1 tbsp salt. Set aside
Mark as completed

10

Remove rice from cooker and slow mix in vinegar mixture
Remove rice from cooker and slow mix in vinegar mixture
Mark as completed

11

To a pot add 600ml dashi / bonito stock, 2 tbsp miso paste, 1 tbsp light soy sauce, 1 tbsp cooking sake and 10g ginger strands
To a pot add 600ml dashi / bonito stock, 2 tbsp miso paste, 1 tbsp light soy sauce, 1 tbsp cooking sake and 10g ginger strands
Mark as completed

12

Bring to boil, add 200g clams cover and cook until clams open up
Bring to boil, add 200g clams cover and cook until clams open up
Mark as completed

13

Transfer to bowls and top with ginger strands
Transfer to bowls and top with ginger strands
Mark as completed

14

Remove chawanmushi from steamer and add 30g of ikura / salmon roe to each cup
Remove chawanmushi from steamer and add 30g of ikura / salmon roe to each cup
Mark as completed

15

On a plate, add shaved daikon and shiso leaves
On a plate, add shaved daikon and shiso leaves
Mark as completed

16

Cut 200g of sashimi grade salmon and tuna into sashimi slices, add to plate and serve with wasabi on the side
Cut 200g of sashimi grade salmon and tuna into sashimi slices, add to plate and serve with wasabi on the side
Mark as completed

17

Add rice to serving bowl, garnish with shiso leaves and topp with 50g fresh uni / sea urchin or more for each serving.
Add rice to serving bowl, garnish with shiso leaves and topp with 50g fresh uni / sea urchin or more for each serving.
Mark as completed

18

Serve uni don, clams miso soup, ikura chawanmushi and sashimi as a set
Serve uni don, clams miso soup, ikura chawanmushi and sashimi as a set
Mark as completed

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