Obake Bowl B Recipe

Rinse the short-grain rice under cold water until the rinse water runs clear (3–4 times) to remove excess starch.

Combine the rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, lower to a very gentle simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm rice vinegar, sugar and 1 tsp salt in a small saucepan until sugar dissolves (do not boil). Fold the seasoned vinegar into the hot cooked rice gently with a wooden paddle or spatula to avoid mashing the grains. Set aside and keep warm.

If using chicken: trim excess fat and cut into bite-sized strips or cubes (about 1" pieces). If using tofu: press 10–15 minutes to remove moisture and cut into 1" cubes.

In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, grated ginger, minced garlic and 1 tsp sesame oil until sugar dissolves.

Add the chicken or tofu to the marinade, toss to coat, and let sit at room temperature 15–20 minutes or refrigerate up to 1 hour for deeper flavor.

Heat a large skillet or nonstick pan over medium-high heat and add 1 tbsp vegetable oil. Remove protein from marinade (reserve marinade) and sear chicken/tofu in a single layer, cooking until browned and cooked through (chicken ~5–7 minutes, tofu ~4–5 minutes per side).

Reduce heat to medium, pour the reserved marinade into the pan and simmer 1–2 minutes until slightly thickened and glossy, spooning it over the protein to glaze. If using butter, stir in 1 tsp at the end for richness. Remove from heat and keep warm.

In the same pan (wipe out if charred) add a touch more oil if needed and sauté sliced shiitake mushrooms over medium-high heat until softened and lightly browned, 3–4 minutes. Season lightly with a pinch of salt.

Quickly sauté baby spinach in the pan for 30–45 seconds until wilted; season with a pinch of salt and a few drops of soy, then remove. Alternatively, blanch spinach in boiling water 20 seconds and shock in ice water, then squeeze out excess water.

Julienne the carrot and thinly slice scallions. Prepare pickled ginger or quick-pickled cucumber if using (thin slices marinated briefly in 1 tbsp rice vinegar + 1 tsp sugar + pinch salt). Toast sesame seeds in a dry skillet until fragrant, 1–2 minutes.

Make the spicy mayo by whisking together 3 tbsp mayonnaise, 1 tsp sriracha (adjust to heat preference), 1 tsp soy sauce and 1/2 tsp rice vinegar until smooth.

Divide the seasoned rice among 4 bowls (about 1/2 cup rice per serving for 4 bowls; adjust to appetite). Smooth rice into the base of each bowl.

Arrange glazed chicken or tofu over the rice in each bowl. Add sautéed mushrooms and wilted spinach alongside. Add carrot, pickled ginger/cucumber and a sprinkle of sliced scallions.

Drizzle spicy mayo across the bowls, sprinkle toasted sesame seeds and crumble or slice toasted nori sheets over top. If you have scallion oil, finish with a small drizzle for aroma.

Serve immediately while warm. Offer extra soy sauce, sriracha, or pickles at the table.