[Ingredients for 2 servings]
- 2 yellowtail fillets
- 2 tablespoons sake
- 2 teaspoons salt
- 1.5 cups rice
- 2 tablespoons glutinous rice
- 1 piece of kelp (5cm cube)
- 280ml dashi stock
- 1 piece of ginger
- 10 shiso leaves
- 1 tablespoon white sesame seeds
<Combined Condiments>
- 1 tablespoon sake
- A pinch of salt
- 1 teaspoon soy sauce
[Preparation]
- Sprinkle sake on both sides of the yellowtail, then sprinkle salt over it.
Sprinkling salt over the fish means dropping salt between your fingers from 20-30cm above the fish. Holding the salt away from the fish ensures an even distribution of the salt.
- Wash the rice and glutinous rice together and drain in a colander.
- Wipe off any dirt from the konbu with a damp cloth.
- Peel the ginger and cut it into thin strips, then place in water and squeeze out the water.
- Cut off the stems from the shiso leaves, cut them in half lengthwise, then cut them into thin strips crosswise, place them in water and squeeze out the water.
- Toast the white sesame seeds in a frying pan, being careful not to burn them. Once they start to smell fragrant, transfer them to a plate and let them cool. Once cooled, lightly grind them.
- Begin preheating the grill.
[Directions]
1. Place the washed rice in a rice cooker, add the ingredients for the <Combined Seasonings>, and add dashi stock up to the water level indicated for regular cooking. Add the konbu and cook as usual.
2. Coat a preheated grill rack with a thin layer of salad oil (not included in the recipe), arrange the yellowtail, and grill over medium heat for 7-8 minutes. Once cooled, roughly shred the fish and remove the bones.
3. Once the rice is cooked, remove the kelp, add the yellowtail and ginger from (2), mix thoroughly, and steam for 5-6 minutes. Transfer to a serving dish and garnish with shiso leaves and white sesame seeds.
