Tuna rice bowl- Tekka Don

Tuna rice bowl- Tekka Don


Print Recipe
Tuna rice bowl- Tekka Don
This dish is all about finding sushi-grade tuna. The rest is pretty simple. The recipe is inspired by Morimoto and short-grain. Tekka Don on Happensatthebean.Com
Prep Time 10 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Combine soy sauce, mirin, sesame oil and sugar in a medium bowl and stir until dissolved. Add tuna and avocado to bowl, toss well and set aside to marinate for a few minutes, no longer than 5 minutes.
  2. Divide rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving sauce behind. Then drizzle sauce over tuna and avocado. Add sliced scallions and sesame and serve.

Rice Salad

dijon vinaigrette

Print Recipe
Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few. 

Lamb Chili

Print Recipe
Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.