Namegare rice
When the rice is done cooking, it can be a bit of a hassle to remove the bones and skin from the nametagare, but cooking the bones together with the rice brings out a lot of flavor, so we recommend following this procedure even though it's a bit of a hassle
How to make it
1
Sprinkle salt on the flesh of the Nametagare. Heat a frying pan over high heat and add salad oil. Fry the flesh of the Nametagare with the skin side up, and flip it over once it has browned
2
Add (1) to the soaked rice, add (A) and water to make a total of 400cc, and cook
3
Once cooked, remove the bones and fins, flake the meat, and mix with the rice
4
Place in a bowl and top with chopped mitsuba and toasted sesame seeds, if desired
Ingredientsfor 4 people
-
- the flathead flounder Use the tail portion of
- Approximately 160g
-
- salt
- A little
-
- Salad oil
- 1 tablespoon
-
- Rice
- 2 go
-
[A]
- Light soy sauce
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- Mitsuba
- Appropriate amount
-
- sesame Uses ground
- Appropriate amount
[PR]
Seasonal Recommendations
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