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Rice

Rice

Sea Bream Soboro Bento

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Ingredients (Serves 4)
*2 fillets sea bream
*1 tbsp sake
*1 1/2 tbsp sugar
*1 tbsp mirin sweet cooking sake
*1 tbsp light soy sauce
*1 tbsp soy sauce
*50g snow peas
*salt

[for kinshi tamago]
*4 eggs
*1 1/2 tbsp sugar
*1 tbsp sake
*salt

1 Boil enough water to cover the sea bream in a pan. Add the sake and the sea bream. When it comes to a boil again, turn over the fish and cover. Turn off the heat and let the fish cook over the remaining heat.

2 Once the sea bream is cooked, remove it from the pan. Remove the skin, bones and dark flesh, and break it into pieces. Put it back in the pan and stir lightly with 4 chopsticks to let it dry.

3 Add the sugar, light soy sauce, soy sauce, and mirin, and cook the sea bream on low heat, stirring until it is crumbled.

4 Remove the strings from the snow peas. Blanch them and then, chill in cold water. Drain well and cut them into diagonal thin strips.

5 Make the kinshi tamago. Beat the eggs in a bowl, add the sugar, sake and salt, and mix well. Strain the egg mixture.

6 Heat the oil in a frying pan over high heat. Spread the oil with paper towel all over the pan.

7 Turn the heat down to low. Pour a small amount of the egg mixture into the pan. Tilt the pan quickly so that the egg mixture spreads evenly over the bottom. When the edges are cooked and the surface becomes dry, turn the omelet over and cook the other side briefly. Remove from the pan and repeat this with the remaining egg mixture.

8 Roll a few omelets together and cut them into thin strips.

9 Put cooked rice in a bowl, put the sea bream soboro evenly over the rice. Scatter the snow peas on top.
Pull apart the omelet strips gently and put them on top.

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