Sanma Takikomi Gohan (Mixed Rice with Grilled Pacific Saury and Mushrooms)
Ingredients: Sanma - Pacific Saury, Carrot, Shimeji & Maitake Mushrooms, Ginger, Sudachi - Green Citrus · 30 min cook time · 450kcal · $14.50
Ingredients
1piece Sanma - Pacific Saury, 70g Carrot, 150g Shimeji & Maitake Mushrooms, 1piece Ginger, 2pieces Sudachi - Green Citrus, 1bundle Long Green Onion, 360ml Rice, 340ml Water, 3g Granulated Kombu Dashi, 2tbs Sake & Soy Sauce
Instructions
1. Chop off the head and tail of the sanma, cut through the belly, remove the guts, and wash the fish inside and out.
2. Wipe the fish with kitchen paper, cut in half, and sprinkle salt on both sides, rubbing it into the surface.
3. Place the fish into a saucepan, brown the surface, and flip it over to remove the fish odor and increase flavor.
4. Cut the carrot into four pieces and slice it thin. Spread shimeji and maitake mushrooms by hand. Slice and finely chop the ginger. Cut the sudachi in half and chop the green onions.
5. Place prewashed rice into a rice cooker, add water, granulated kombu dashi, sake, and soy sauce. Mix lightly.
6. Add the vegetables, mushrooms, and the fried sanma on top. Close the lid and set the rice cooker.
7. When done, take out the sanma, remove the backbone and small bones thoroughly, and return the boneless sanma into the rice cooker.
8. Add the chopped green onions and mix the rice and ingredients until barely combined. Scoop into a bowl, garnish with green onions and sudachi.
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