Ishiyaki Buri Bop (Hot Stone Yellowtail Rice Bowl)

A theatrical hot-stone-bowl dish where rice, yellowtail and vegetables crisp tableside, finished with a savory sauce.

Ingredients

• 2 cups cooked Japanese short-grain rice
• 8 oz yellowtail (hamachi) belly, thinly sliced
• 1 tbsp toasted sesame oil
• 1/2 cup julienned carrot
• 1/2 cup bean sprouts
• 1/2 cup spinach, blanched
• 2 shiitake mushrooms, sliced
• 1 egg yolk
• 1 scallion, sliced
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp gochujang or chili paste

Directions

1. Heat a stone or cast-iron bowl in a 450 degree F oven until very hot, then carefully coat the inside with sesame oil.
2. Make the sauce by simmering the soy sauce, mirin, sugar and chili paste until slightly thickened.
3. Press the warm rice into the hot bowl so it begins to sizzle and crisp against the surface.
4. Arrange the yellowtail slices, carrot, bean sprouts, spinach and shiitake in sections over the rice.
5. Drop the egg yolk in the center and drizzle the sauce over everything.
6. Bring the sizzling bowl to the table and toss everything together so the fish lightly cooks and the rice forms a crisp crust; finish with scallion.

Notes

Based on the signature Ishi Yaki Buri Bop served in a sizzling hot stone bowl at Chef Masaharu Morimoto’s restaurants.