Secret Recipe: Make Torafuku’s Kickass Rice Bowls at Home

Rice, rice, baby.

Like Blundstones or weather convos, Torafuku’s Kickass Rice Bowls are iconically Vancouver. The dish first popped up on the menu at chef Steve Kuan’s beloved food truck Le Tigre in 2012 before transitioning to its permanent home at Torafuku on Main St. in 2015. But whether served up streetside or tableside, this umami-packed bowl is a knockout. And it starts with this irresistible rice base: a blend of sake, butter and dashi (a Japanese soup stock). For the full bowl experience, top the rice with your choice of protein.

Serves 5 TO 6

  • 2 cups sushi rice (washed and rinsed  with cold water 3 times)
  • 2 cups dashi broth (see recipe below)
  • 2 tbsp cold butter
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tbsp sake
  • 1 tsp salt


  1. Place all ingredients in a rice cooker or pot. If using a rice cooker, follow the cooker’s instructions. If using a pot, follow steps 2 and 3.
  2. Bring everything to a boil, cover with a lid, reduce heat to low and let simmer for 30 minutes.
  3. Turn off heat after 30 minutes and let rest for another 10 minutes before serving.
  4. Serve as a side or top with preferred vegetables and proteins.

Dashi Broth

  • 500 g fish bones
  • 1 piece kombu (available at specialty stores)
  • 2 litres water
  • 5 pieces of dried shiitake mushroom
  • 50 g sliced ginger
  • 4 cups bonito flakes


  1. Add all ingredients except the bonito flakes to a large pot and bring to a boil.
  2. Reduce to a simmer and leave on low heat for two hours. Skim the top to remove impurities.
  3. Add bonito flakes and simmer for a further 10 to 15 minutes.
  4. Strain through a fine mesh strainer.  Leftover broth will keep for up to one week in the fridge.

Hot Tip: Don’t wanna craft dashi from scratch? Source dashi powder instead and add 4 grams to 500 ml of water.  Hondashi Bonito Fish Soup Stock, $22.14/100 ml