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Ingredients - for 1/2 persons

  • 40g Dutch Gouda, cubed
  • 50g namaribushi (boiled and half dried bonito), loosened
  • 320g warm cooked rice
  • 2 leaves green shiso

For the broth:

  • 1/2 tbsp cooking sake
  • 2/3 tsp soy sauce
  • 1/2 tsp sugar
  • 2 thin slices ginger

Preparation

1. Put 50ml water, the sake, soy sauce, sugar and ginger in a small pot and bring to the boil. Add the namaribushi and mix over a low-medium heat to break up. Simmer until the broth reduces substantially.

2. Remove the ginger and mix the broth into the warm rice. Cool a little and then mix in the cheese.

3. Finely shred the green shiso leaves and sprinkle over the rice to serve.