Sea bream rice

This rice dish is packed with the delicious flavor of sea bream. Highly recommended
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 35 minutes

Excluding soaking and cooking time

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How to make it

Place the sea bream bones on aluminum foil and grill for about 20 minutes at 600W (without adding salt). Soak the rice

Put bonito stock and kelp in a pot, add the grilled sea bream bones, and simmer for about 10 minutes

Strain [2]

Add light soy sauce, sake, and mirin to the strained stock and mix

Separate the remaining meat from the bones with your hands (it weighs about 150g)

Drain the soaked rice in a colander, add 2 cups of strained sea bream stock, add the fish from [5], and cook

Once cooked, stir well, transfer to a serving dish, and top with mitsuba

Ingredients for 3 people

Sea bream bones

1 fish
Rice

2 go
Bonito dashi

3 cups
kelp

2g
Light soy sauce

1/2 tbsp
Alcohol

1/2 tbsp
Mirin

1 tsp
Mitsuba (Japanese parsley) for finishing: finely chopped stems

Appropriate amount

[PR]

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