|category||SeafoodSee the Related Food Category Page|
|cooking time||40 minutes|
|comment||This is a dish to enjoy the taste and the aroma of delicate sea bream and the freshly cooked rice.|
|image||Savor the taste of rice that has picked up the flavor of the sea bream.|
|(A) Dashi stock||120 ml|
|(A) Sake||a little more than 1/2 tbsp|
|(A) Soy sauce||1 and 1/3 tsp|
|Kinome (sansho leaves)
Not essential, if not available.
Rinse the rice and drain in a colander. Slice the sea bream diagonally (sogi-giri) into bite-sized fillets and salt.
|technique||When the rice is done, fluff it up while mixing in the sea bream. You can make this dish without kinome (sansho leaves) but it is recommended to use them because ther refreshing aroma well matches the sea bream rice.|