Starters & Light meals

Japanese seafood rice pot

15 minutes
15 minutes
Wine/Spirit Pairing
Bouchard-Finlayson Missionvale Chardonnay 2010

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  • 4 x 60 g linefish fillets
  • 4 prawns (optional)
  • 4 scallops
  • 4 pieces fresh calamari
  • 200 g sushi rice
  • Fresh ginger, sliced julienne, to garnish
  • Spring onion, sliced julienne, to garnish
  • For the mirin tea (makes 2 cups):
  • 2 cups bonito dashi (made according to package instructions)
  • 1/3 cup soya sauce
  • 1/3 cup mirin

Place the seafood and rice in a large earthenware pot and add 1 cup mirin tea. Cover and simmer for 15 minutes over a medium heat. Garnish with spring onion and ginger. Serve immediately.

To make the mirin tea, place all the ingredients in a large saucepan and bring to a boil. Simmer for 5 minutes, then cool.

TASTE’s take:
Shortly after I started at La Colombe, I introduced a tasting menu called “Elements”. One of the elements that I chose was the sea. This dish is pure Japanese and we served it at the table in the authentic way – the only missing part was that the waiters didn't kneel while serving it. It was a bold move in a Provençal-style restaurant, but the guests loved it and it became a menu highlight.

Luke Dale-Roberts

Recipe by: Luke Dale-Roberts

Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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