Sanma & Tomato Rice 「さんまと丸ごとトマトの炊き込みご飯」

Ingrediënten

Pacific saury... 1.5 to 2 fish

Rice...2 cups *Rinse 30 minutes before cooking, drain in a colander, and set aside

1 medium tomato

1/8 onion (chopped)

Garlic (minced)... 1/2 clove

2 tablespoons sake

1/2 teaspoon salt

Olive oil...appropriate amount

Instructies

1. Remove the guts from the sanma, sprinkle with salt and wipe off the water.

Make a slit in the belly of the sanma and remove the innards, then rinse under running water, dry, and cut into pieces that will fit in the rice cooker. Sprinkle with an appropriate amount of salt (not included in the recipe), leave for about 10 minutes, and then wipe off any excess water.

② Stir-fry the aromatic vegetables and remove them, then grill the sanma.

3. Add seasonings, tomatoes, and sanma and cook the rice.

Put rice into a rice cooker, add sake and salt, and add water (not listed) up to the halfway mark between 1.5 and 2 cups. Stir well. Place the garlic and onion from step 2 on top of the rice. Arrange the tomatoes with the stems removed and the grilled saury on top and cook.

④ Remove the sanma and flake it, then mix with the rice and steam.

Once cooked, remove the sanma and mix with the rice while crumbling the tomatoes and steam. Remove the head and bones from the sanma and flake the flesh, then add it back to the rice (set aside a little if you want to use it as a garnish) and mix roughly.

Carefully remove any small bones from the sanma.

To improve the texture, be sure to remove the small bones on the ventral side.