INGREDIENTS 2 cups white rice 2 mackerel pike Salt, to taste 300 milliliters dashi stock 2 tablespoons sake 1 tablespoon mirin 2 tablespoons soy sauce 100 grams shimeji 5 grams fresh ginger, thinly sliced Sliced green onions, to taste
PREPARATION Rinse the rice, then soak in water for 30 minutes. Remove heads, tails, and internal organs of the mackerel pike, then sprinkle with salt. Let rest for 10 minutes, then drain. Lay a piece of parchment paper over a large pan, then place the mackerel pike on top. Cook over medium heat for 3 minutes per side, until browned on both sides. Use the parchment to remove the cooked mackerel pike from the pan. Add the soaked rice, dashi, sake, mirin, soy sauce, and a pinch of salt to the pan and stir to combine. Add the shimeji, ginger, and mackerel pike. Cover and cook over high heat until boiling, then reduce the heat to low and cook for 10 minutes. Remove from the heat and steam for 10 minutes, until the rice is tender. Remove the bones from the mackerel pike, then mix well. Garnish with green onions. Enjoy!