Sanma steamed rice

レシピ

材料・調味料 (4-5)

rice: 2 cups

canned sanma (soury): 1

sliced ginger*: 10-15g

soy sauce: 1 Tbs

Mirin or sugar: 1 Tbs

Saké or white wine: 2 Tbs

fish stock**: 1/2 tsp

perilla shiso leaves: 4-5

Umeboshi (sour plum): as U like

作り方

1: Wash rice and put in rice cooker with excess oil/sauce from canned soury. Add fish stock, soy, mirin, saké & ginger and then fill with water to usual cooking amount.

2: Place soury fish on top and cook as usual. Once cooked, be sure to mix thoroughly as bottom may be slightly burnt. Slice perilla leaves and garnish with ume plum.

ポイント

May use other canned fish such as Saba mackerel or those which are already flavoured with miso.
*Fresh ginger May also be added as garnish.
**Fish stock may be replaced with any other stock or even omitted.
Perilla leaves may be replaced as well.