Cold-smoked reindeer
Reindeer and onion rice bowl
Sliced reindeer and onion simmered briefly in a soy, mirin and dashi broth, then spooned over short-grain rice with scallions and pickled ginger.
Instructions
Put the dashi or chicken stock, soy sauce, mirin, rice vinegar and brown sugar in a medium saucepan.
Bring it to a gentle simmer over medium heat, then turn it low and let it sit for 5 minutes so the flavours settle together.
Add the sliced reindeer and onions to the simmering broth.
Cover and simmer gently for 8–10 minutes, until the onions are very soft and the meat is warmed through. Keep the heat low; a hard boil will toughen the reindeer.
Divide the rice between four bowls.
Spoon the reindeer and onions over the rice with plenty of the broth, sharing it out evenly.
Scatter the scallions and sushi ginger over each bowl.
Serve it while the broth is still hot; that's the whole point of a bowl like this.
Tips
- A pinch of smoked paprika in the broth adds an unexpected warmth.
- Swapping half the dashi for a light beef stock makes it a richer bowl.
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