[Local Eateries and Their Rice-with-Toppings]
In the many countries I have visited, I have encountered various forms of "rice-with-toppings" (bukkake-meshi), each unique to its land. Sometimes it takes the form of a single curry sauce poured over rice; at other times, a hearty dish filled with chunks of meat and vegetables, similar to happosai, is draped over the top. Then there are the styles where you choose your favorite side dishes from a long counter to be arranged little by little on your plate.
The most memorable among these were the dishes I had in Vanuatu and the Solomon Islands in the South Pacific. When you pick your favorites from a long line of dishes, they serve a generous portion of each right onto your rice. Chinese cuisine is a common part of daily life there, and the flavors felt somewhat nostalgic—a deliciousness that suits the Japanese palate perfectly. I still vividly remember that taste, scooped up and enjoyed all at once with a spoon.
In a street corner in Taiwan, where I arrived late at night, I found a similar menu. A plate of rice topped with small portions of colorful sides: sweet and savory braised pork, juicy tofu soaked in flavor, and stir-fried chicken with green beans. In my opinion, the secret to enjoying this style of rice is to choose at least one dish with plenty of sauce. As the savory liquid seeps into the rice, it creates a sense of unity and an irresistible feeling of satisfaction. I highly recommend it for those who want to try a little bit of everything delicious.
Longing to recreate that atmosphere of a local eatery at home, I made "Cajun Tomato Stew with Mackerel and Potatoes" using ingredients I had in the refrigerator. The exotic aroma of Cajun spices paired with the fresh acidity of tomatoes—with just one bite, I felt as though I were in a foreign diner, all while sitting in my home in Kyoto.
The many styles of rice-with-toppings I have tasted in various countries seem to condense the daily lives of the local people. If you ever set out on a journey, I encourage you to look for the local version of this dish. Within that unpretentious plate, you are sure to find new discoveries and a deliciousness that lingers in your heart.
Cajun Tomato Stew with Mackerel and Potatoes
Ingredients (Serves 2):
1 can of mackerel (in brine, including the liquid)
1 potato
1 small onion
2 medium tomatoes (diced)
Cilantro, to taste
1.5 tbsp Cajun spice
A pinch of other spices (such as cumin or garam masala, if desired)
1 clove each of garlic and ginger (minced)
A pinch of salt
Olive oil, as needed
Directions:
1. Heat olive oil, minced garlic, and ginger in a frying pan. Add the sliced onion and the potato, cut into small, bite-sized pieces. Sauté over medium heat for a few minutes until the surfaces of the onion and potato become slightly translucent.
2. Add the Cajun spice and sauté over low heat until fragrant. If using other spices, add them at this stage.
3. Add the tomatoes and sauté until they release their juices. Add the mackerel along with its liquid and simmer for 5 to 10 minutes until the potatoes are tender and the flavors have blended. Add a small amount of water if the mixture seems too dry. Adjust the taste with salt.
4. Serve rice on a plate and pour the stew over it. Top with plenty of chopped cilantro if desired.
Ichiyougama's Deep Plate
https://www.shokunin.com/en/ichiyou/deep.html
Rikucho Ogasawara's Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html
Okubo House Mokkosha's Ladle Spoon
https://www.shokunin.com/en/okubo/otama.html
Honma Kazuo Shoten's Straw Pot Stand L
https://www.shokunin.com/en/honma/nabeshiki.html
