Katsuobushi Donburi

Katsuobushi Donburi is a savory Japanese rice bowl topped with delicate shavings of dried bonito fish, creating a umami-rich experience. This Paleo version uses cauliflower rice, making it a healthy and satisfying meal option.

Ingredients

• Cauliflower - 400 grams
• Water - 1 liter
• Katsuobushi (dried bonito flakes) - 50 grams
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Nori seaweed - 1 sheet, cut into strips
• Salt - to taste
• Black pepper - to taste

Steps

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
2. In a large pot, bring 1 liter of water to a boil and add the cauliflower rice. Cook for 5 minutes until tender. Drain and set aside.
3. In a skillet, heat the sesame oil over medium heat. Add the cooked cauliflower rice and sauté for 3-4 minutes.
4. Stir in coconut aminos, Katsuobushi, and season with salt and black pepper. Cook for another 2 minutes until heated through.
5. Divide the Katsuobushi cauliflower rice between two bowls.
6. Garnish with chopped green onions and nori strips before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in protein from Katsuobushi, supporting muscle health.
• Low in carbs, making it suitable for a Paleo diet.

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