We are making Takikomi Gohan with sanma, pacific saury, in season. This is one of the autumn flavors that represent Japan.
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Sanma Takikomi Gohan Recipe (Mixed Rice with Grilled Pacific Saury and Mushrooms)
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| Cook Time | 30 minutes |
| Time for straining the rice and cooking it is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
1 Sanma (Pacific Saury) 70 g Carrots 150 g Shimeji and Maitake Mushrooms shiitake can also be used 1 piece Ginger Root thumb-size 2 Sudachi Citrus or 1/2 lemon 1/2 bundle Spring Onion Leaves
Rice
360 ml Rice 340 ml Water 3 g Kombu Dashi Stock Powder (Granulated) 2 tbsp Soy Sauce 2 tbsp Sake
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, rinse the rice and place it in a mesh strainer for about 30 minutes beforehand.
- Let's clean the sanma, pacific saury. Chop off the head and tail.
- Make a cut through the belly and remove the guts.
- Immerse the fish in water and wash the inside.
- Use a chopstick to remove the dark flesh along the backbone. Wash the fish well under running water.
- Wipe the fish outside and inside with a paper towel.
- Cut the cleaned fish in half.
- Sprinkle salt on both sides and rub it into the surface.
- Turn on the burner and place the fish into a frying pan.
- Brown the surface and flip it over.
- Place the sanma onto a plate. This process removes any unwanted smells and increases its fragrant flavor.
- Let's cut the ingredients. Cut the carrot into 4 pieces. Slice it into thin slices.
- Tear the shimeji mushrooms into small pieces.
- Tear the maitake mushrooms into small pieces.
- Slice the ginger into thin slices. Chop it into fine strips.
- Cut the sudachi, a type of Japanese green citrus, in half.
- Cut the spring onion leaves into three pieces. Chop them into fine pieces.
- Let's cook sanma takikomi gohan. Place the pre-washed rice into a rice cooker.
- Add water, granulated kombu dashi powder, sake and soy sauce.
- Mix lightly.
- Add the fine ginger and slice carrot.
- Distribute the shimeji and maitake mushrooms.
- Finally, place the fried sanma on top.
- Close the lid and set the rice cooker.
- When the rice is done, take out the sanma and place it on a plate.
- Remove the backbone and small bones thoroughly from the fish.
- Return the boneless sanma in the rice cooker again.
- Add the chopped spring onion.
- Mix the rice and ingredients until roughly combined.
- Place the takikomi gohan into a bowl.
- Sprinkle on the spring onion leaves and squeeze the sudachi on top.
Recipe Notes
The sour taste of Sudachi citrus goes excellent with the rich flavor of sanma, pacific saury cooked with fresh mushrooms.
