RECIPES

California Donburi with California Avocado

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Ingredients

Serves: 12
12  cups  cooked, brown short grain rice
  Fresh California Avocados*, peeled, seeded, thinly sliced
cups  soy-pickled cucumbers
cups  watermelon radish, quartered and sliced paper thin
cups  California Kimchi (recipe follows)
12    slightly less than hard-boiled eggs
1 1/2  cups  thinly sliced green onion
1 1/2  cups  Fresh Tare Sauce (recipe follows)
3/4  cup  Foundation Furikake (recipe follows)
    California Kimchi (Yield: approx. 7 ½ cups)
  heads Napa cabbage, quartered lengthwise
1/2  cup  salt
1/2  cup  chopped onion
Tbsp.  fish sauce
Tbsp.  chopped garlic
Tbsp.  chopped ginger
Tbsp.  sambal
Tbsp.  Korean chile flakes
Tbsp.  sugar
1 1/2  tsp.  Ground coriander
  Generous pinch smoked paprika
  Generous pinch yellow curry paste
    Fresh Tare Sauce (Yield: 1/3 cup)
Tbsp.  dark soy sauce
Tbsp.  floral honey
Tbsp.  seasoned rice vinegar
Tbsp.  toasted sesame oil
1 1/2  Tbsp.  water
1 1/2  Tbsp.  sliced ginger
tsp.  chopped garlic (1 tbsp.)
    Foundation Furikake (Yield: ¼ cup)
Tbsp.  white sesame seeds
Tbsp.  fennel seed
tsp.  celery salt (1 tbsp.)
tsp.  garlic powder (1 tbsp.)
tsp.  onion powder (1 tbsp.)
1 1/2  tsp.  water

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

California Kimchi:

  1. Rub the cabbage quarters with the salt. Place on a tray and allow to sit for 4 hours until they are slightly softened and releasing water. Cut cabbage into bite size pieces, discarding the center core. Submerge the cabbage in water to wash off excess salt; then, dry in a salad spinner. Place dried cabbage in a large bowl.
  2. Blend all of the remaining ingredients until smooth. Pour the mixture over the cabbage and mix well. Transfer to three 1-quart jars, packing in the cabbage. Let sit out at room temperature until it releases bubbles when stirred and tastes tangy, approximately 3 days. Refrigerate to store.

Fresh Tare Sauce:

  1. Blend all ingredients except the sesame oil. With the blender running, slowly drizzle in the oil. Set aside.

Foundation Furikake:

  1. Toast the sesame seeds and fennel seeds in a pan over medium heat until golden brown. Mix the toasted sesame seeds and fennel seeds with remaining ingredients, breaking up any lumps. Return this mixture to the pan and toast for a few minutes. Let cool.

Assembly:

  1. Place 1 cup of rice into each serving dish/bowl, shaping as you desire. Season each mound of rice with 1 oz. of the Fresh Tare Sauce and top each with 1 tablespoon of the Foundation Furikake. Surround the rice with ½ cup soy-pickled cucumbers, ½ cup watermelon radish slices, ½ cup California Kimchi, ½ sliced Fresh California Avocado, 2 tablespoons of sliced green onions, and one egg sliced into wedges. Serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Blair Warsham, Foundation Café, San Francisco, CA

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