Thursday, August 19, 2010

Slow roasted "umami" tomato with donabe rice

In a Japanese gourmet magazine, there was a recipe for roasted tomato rice bowl from Ivan Ramen. It looked so good. So, I was inspired by it and made my own version.

And, it was insanely delicious!!

Large tomatoes were halved and seasoned with salt and pepper. Some olive oil was drizzled over the tomatoes and they were roasted in the 300F degrees oven for about 3 hours. The aroma was incredible when I took them out of the oven.

Then, I made the donabe rice with my double-lid donabe rice cooker, "Kamado-san". I cooked it with chicken stock with a little amount of salt. Once the rice was ready, I tossed it with shelled edamame. To finish, I topped the rice with the slow roasted tomatoes and let rest for additional 10 minutes, so that the flavors of the tomatoes sink into the rice.

To serve I put the rice and tomato in a bowl and topped the tomato with some thinly sliced scallion, ground roasted sesame seeds, and drizzled some la-yu (hot sesame oil). The combination of all the flavors was so fantastic. After slow roasting the tomatoes, the fresh flavors turned into the deep umami flavor and coated the fluffy donabe rice so well.

I have to make this again. So good.