Culinary Workshop Culinary Art 2013.Aug.
Ingredients
| Ayu (Sweetfish) | 2 fish ... Sprinkle with 1 tbsp salt, wash to remove slime (scales). |
| Rice | 2 cups |
| Water | 2 cups |
| Sake | 80ml |
| Salt | 1/3 tsp |
| Light Soy Sauce | 1 tsp |
| Kombu (Kelp) | 10cm |
| Ginger | 15g ... Julienned |
Garnish
| Shiso Leaves | 10 ... Julienned |
| Roasted Seaweed | 1/2 sheet ... Crumbled |
| Kurama Sansho (Japanese Pepper) | 2 tbsp |
Steps
- Lightly sprinkle salt on the ayu and grill on both sides.
- In a clay pot, combine rice, water, sake, salt, light soy sauce, kombu, and ginger. Bring to a boil, then place the grilled ayu on top and cook as usual (a rice cooker can also be used).
- Once cooked, remove the ayu, flake the meat, and mix it into the rice. Serve in bowls and garnish with shiso leaves, crumbled seaweed, and Kurama sansho.