Yellowtail rice

 

[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

<Condiments>

- 1 tablespoon sake

- A pinch of salt

- 1 teaspoon soy sauce

[Preparation]

- Sprinkle sake on both sides of the yellowtail, then sprinkle salt on it.

Sprinkling salt on the fish means dropping salt between your fingers from 20-30cm above the fish to sprinkle the entire fish. Holding the finger away from the fish will ensure the salt is evenly distributed.

- Rinse the rice and glutinous rice together and drain in a colander.

- Wipe off any dirt from the kelp 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 and then slice them into thin strips crosswise, then place in water and squeeze out the water.

- Toast the white sesame seeds in a frying pan, being careful not to burn them. Once fragrant, transfer to a plate and let cool. Lightly grind them once cooled.

- Preheat 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 line for regular cooking. Top with the kelp and cook as usual.

2. Lightly coat a preheated grill rack with salad oil (not included in the recipe), arrange the yellowtail on top, and grill over medium heat for 7-8 minutes. Once cooled, roughly shred the rice 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. Place in a serving dish and garnish with shiso leaves and white sesame seeds.