Sea Bream Rice
This dish is usually served in ceremonial situations. Placing the fish facing left is traditional Japanese etiquette.
Photographed by Akio Takeuchi
Rice & Noodles
Calorie count is per serving
Does not include time needed to soak the kombu.
Ingredients (Serves 4)
- 1 sea bream (300-400 g)Note
About 25 cm long. Scaled and gutted. Or use 2 fillets.
- 400 ml rice (2 rice cups)
- 1 piece kombu kelp (10 x 5 cm)
- 1 tbsp usukuchi soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- Japanese pickles, to taste
- 1/2 tsp salt
Wipe the kombu with a damp, tightly wrung-out cheesecloth. Soak in 400 ml of water for roughly 30 minutes.
Rinse the rice, drain and set aside for 15 minutes.
Sprinkle salt on both sides of the fish (total of about 1 tsp).
Heat a gridiron and grill both sides until golden brown.
The idea is to enjoy the appetizing aroma of grilled fish. There's no need to cook the fish thoroughly.
Combine [A] and add enough kombu dashi to make 400 ml of liquid. Add 1/2 tsp of salt to adjust the taste.
Put the rice in the donabe clay pot. Place the kombu in the center and place the fish on top. Pour the liquid into the pot, cover and place over high heat.
Check to see that the pot has come to a boil. Cover and reduce the heat to low. Simmer for 10 minutes. Raise the heat to high for about 30-60 seconds, turn off the heat, and let it steam for 10 minutes.
Raising the heat to high at the very end scorches the rice, enhancing the aroma.
Uncover the pot and remove the kombu. Carefully remove all the fish bones. Break the fish into pieces and lightly fold into the rice. Plate up and serve with pickles to taste.