Us Filipinos are very creative when it comes to preparing our rice. Aside from the conventional ulam-rice on a plate combination, we have lugaw, champorado, and a couple of dozen kakanin varieties. We’ve even used it as a substitute burger bun. One thing, though, that we’re sure you guys have never heard of is Rice on a Stick.
For this recipe, we used thinly-sliced beef cooked in homemade dashi and Japanese rice. The trick to making the rice exxtra sticky (so that it doesn’t disintegrate when poked through with a stick) is to chill it for 15 minutes. The Japanese rice will firm up even more, given the starchiness and reduced temperature.
I personally enjoyed dunking my Gyudon Skewer in the sauce and watching the rice absorb every bit of dashi goodness. Yum.
Why has nobody ever though of this before? It makes perfect sense, it’s just so much easier to have your ulam and rice aligned alternatingly on a skewer. There’s no need to use a spoon and fork for this one. All you need is one hand and a large appetite.