Red Sea Bream Rice
- Red sea bream 2 fillets
- Shimeji mushrooms 1/2 pack (50g)
- Thin deep-fried Tofu 1/2 (15g)
- Leaf buds of Japanese pepper Small amount
- Uncooked rice 300g
- Dashi stock 400ml (400ml water, 1tsp Dashi powder)
- Dark soy sauce 2 tbs
- Cooking Sake 2 tbs
- Mirin 2 tbs
*If you do not have the leaf buds of Japanese pepper, you can substitute with powdered Japanese pepper.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Japanese mixed rice made with sea bream, a fish deeply engrained within Japanese food culture.
A slightly luxurious recipe that will let you fully enjoy the aroma of the dashi stock and the umami flavor of the sea bream.
How to make it
Wash and rinse the rice. Cut off the stem of Shimeji mushrooms and break them into small pieces. Finely chop thin deep-fried Tofu.
Put washed rice in a pot, add Dashi stock, dark soy sauce, Sake and Mirin then mix lightly. Add Shimeji mushrooms and thin deep-fried Tofu on top with sea bream fillets.
Cover the lid and cook over high heat (1100W 190-200℃) to bring to a boil, then reduce to low heat (600W 150-170℃) and cook for 13 minutes.
Turn off the heat and let it steam for 10 minutes. Open the lid and sprinkle with leaf buds of Japanese pepper.
Miso ramen is made with the classic Japanese seasoning, miso. Can be made easily at home using store-bought noodles. Add lots of vegetables, for a dish that will warm both the body and soul.