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Takikomi rice (sea bream rice)｜Yuushokudou-san’s recipe transcription

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Evening cafeteria

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Ingredients

Sea bream shell : 2 fish
Rice : 2 go
carrot : 10-15g
ginger : 1片
(A)Mirin : 大さじ1
(A) Soy sauce : 1 and 1/2 tablespoons
(A) Alcohol : 2 teaspoons
(A)Water : 400cc (2 cups of rice)
(A) Salt : 1/3 teaspoon
kelp : 5cm

Time required

30minutes

Procedure

1) Preparation 00:41
Sharpen the rice.
Fill a large bowl with water (not listed), wash away dirt and blood, and drain.
Sprinkle a little salt (not listed), turn over, place on a bat, and sprinkle with a little more salt (not listed).
Let stand for 10 minutes.
2) cut the ingredients 02:34
Cut the carrot and ginger into strips.
3) grill the sea bream 03:15
Wipe the surface of the sea bream from step 1 again with kitchen paper and place it in the frying pan.
Reduce heat to low and cover.
4) お米の水切り 03:37
1のお米を5分間水切りしておく。
5) 鯛のあらを裏返す 03:50
3を裏返し、蓋をして2分焼く。
バットに取り出す。
6) 炊き込む 04:32
Put the rice in the inner pot of the rice cooker, add (A) and 2, and add the kelp.
Add step 5 and cook in a rice cooker.
Once cooked, remove the sea bream and the kelp, loosen the sea bream and remove the bones.
Cut the kelp.
Return the sea bream and kelp to the inner pot and mix.
Complete by serving in a bowl.

Point

・After washing the rice in step 1, soak it in water (not listed) for 15 minutes.
・After washing the sea bream from step 1, place them on a tray to drain the water. Cut the fillet and drain it with kitchen paper, as the odor will remain if there is any water left.
・Slice the carrots from Step 2 into thick strips.
・In step 3, do not use oil and place on a baking sheet to prevent it from burning.
- Grilling the sea bream enhances its flavor and aroma.
・Step 5 does not need to be completely cooked.
・In step 6, it will look better if you put the head last.
・The kelp in step 7 will be used because it still has some flavor, so cut it into strips.
・You can sprinkle some green onions if you like.