Kaisendon
海鮮丼
Also known as: kaisen don, seafood rice bowl, kaisen donburi, sashimi rice bowl, sashimi don
What is Kaisendon?
A vibrant rice bowl topped with an assortment of fresh sashimi, popular in coastal areas like Hokkaido. The seafood selection varies by season and location, often including tuna, salmon, shrimp, sea urchin, and salmon roe.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Contains assorted raw seafood including fish, shellfish (shrimp), and molluscs (squid, scallops, octopus). Soy sauce and sesame seeds are standard. Rice vinegar may contain sulphites.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
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Teriyaki Chicken
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Chicken glazed with a sweet and savory teriyaki sauce made from soy sauce, mirin, and sugar, grilled or pan-fried until the sauce caramelizes into a shiny glaze. A widely recognized Japanese cooking style.
Chashu
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Japanese-style braised pork belly slowly simmered or roasted until melt-in-the-mouth tender, glazed with soy sauce, sake, and mirin. The quintessential ramen topping, also served as a standalone dish or in rice bowls.
Mentaiko
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Spicy marinated pollock or cod roe, a specialty of Fukuoka. The roe sacs are seasoned with chili pepper, salt, and dashi. Eaten as a rice accompaniment, onigiri filling, pasta sauce, or sushi topping.
Kakiage
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A tempura fritter made by combining julienned vegetables and sometimes small shrimp, held together with a light tempura batter and deep-fried into a crispy disc or dome. Often served over rice or on soba/udon.
Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Allergen information is based on typical recipes and may vary by restaurant, region, or preparation method. Always confirm with restaurant staff before ordering.