A Delicious Dish From Shonan, Kanagawa: Kettle-cooked Shirasu Rice Bowl Bento

• 1 bowl Plain cooked rice
• 1/4 packages Bonito flakes
• 1 tsp Soy sauce
• 1 tsp Roasted sesame
• 1 bit Shredded nori seaweed
• 2 tbsp Kettle-cooked shirasu (boiled and dried whitebait)
• 1 dash, (to taste) Grated ginger
• 1 leaf Shiso leaf (shredded)
• 2 tbsp Grated daikon radish
• 1 tbsp Ponzu

1. Place rice into the bento, cover the whole surface with bonito flakes, and drizzle with a round of soy sauce.
2. Top it with shredded nori seaweed and roasted sesame.
3. The crackly texture and aroma of the baked seaweed is delicious.
4. Cover with lots of kettle-cooked shirasu.
5. Shred shiso leaves and scatter.
6. It smells great.
7. Top it with ginger to taste .
8. Grate a daikon radish, lightly squeezing out the excess water, mix with ponzu sauce in a small container to make grated ponzu sauce.
9. It tastes great to eat this with the grated ponzu sauce from Step 5.
10. In addition to the bento: Misakiko fried tuna katsu, Kanagawa komatsuna and daikon radish, aburaage stir-fry, Odawara fish paste with shiso leaves and pickled plums, imitation crab meat fried eggs, and tomatoes and shiso leaves.
11. Try eating the fried tuna katsu with lots of grated daikon and ponzu sauce from Step 5 ..

rice, bonito flakes, soy sauce, sesame, shirasu, ginger, leaf, daikon radish, ponzu

Taken from cookpad.com/us/recipes/172144-a-delicious-dish-from-shonan-kanagawa-kettle-cooked-shirasu-rice-bowl-bento (may not work)