Ayu rice cooked

After removing the scales from the sweetfish, cut off the head and insert a blade into the belly to remove the innards. Rinse the bloody parts under running water and then cut the flesh into three pieces. Carefully remove the bones and fins using a boner

Split the head and blanch it along with the backbone and fins, then transfer to a heated frying pan and stir fry

Put (2), kelp, and water into a pot and heat for 2-3 minutes to extract the stock

Place the sweetfish meat in a heated frying pan and brown it on both sides

Add the rice that has been soaked in water to the earthenware pot, the sweetfish flesh, the kelp used for the stock, 2 cups of the stock from [3] strained through a sieve, sake, and dark soy sauce

Cover the pot and place it over high heat. Once the contents come to a boil, turn off the heat and let it steam for 10 minutes.
*The cooking time may vary depending on the shape of the earthenware pot, so please refer to the instruction manual.

Once cooked, mix everything together and serve in a bowl