Buri bop from Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 17, 2018

    I love buri/hamachi and bibimbop so really wanted to try this without going the way of individual presentation served at his restaurant. Used #10 cast iron skillet for 2 servings. This pan will handle up to 4 servings. Mounded two rice mounds onto the skillet when piping hot and arranged all components around each mound then quickly seared the fish slices. Made a small hole in each rice and placed egg yolk into the hole and stir the whole thing up to incorporate. Next time forget the two perfect rice mounds and stir everything up to cook in hot skillet after searing the fish for simplicity. Excellent taste. Love the garlic soy sauce along with 3 vegetable sides in this recipe which was much like bibimbop

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.