NHK WORLD > NHK WORLD TV > Your Japanese Kitchen

Broadcast
Schedule

Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC)
Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)

Next broadcast

1 day 7 hours 45 min

food icon
head-menu
Seafood

Seafood

Rice with Sanma

* You will leave the NHK website. * You will leave
the NHK website.
Ingredients (Serves 4)
*2 cups / 400ml rice
*1 sanma (Pacific saury)
*1 pack shimeji mushrooms
*1/2 carrot
*1 burdock root
*1 umeboshi (pickled plum)
*1 tbsp light soy sauce
*1/2 tbsp soy sauce
*1 tbsp sake
*1 tbsp mirin (sweet cooking sake) dashi stock
*salt

1 Wash the rice and strain it.

2 Remove the head and the insides of the Pacific saury. Wash the fish thoroughly under running water and pat it dry with a paper towel.

3 Cut the carrot into sasagaki pieces as if sharpening a pencil. Making lengthwise cuts through the tip of the carrot will make it easier. Peel the burdock and cut it sasagaki style as for the carrot. Soak the burdock in water for 3 to 4 minutes to remove some of its bitterness. Pat it dry with a paper towel. Cut off the roots of the shimeji mushrooms and break the bunch into small pieces.

4 Combine light soy sauce, soy sauce, mirin, and sake in a measuring cup, and add the dashi stock up to 200 ml.

5 Put the rice, shimeji, burdock and carrot in a pot, then add the grilled saury and pitted umeboshi. Pour in the dashi stock around the rim and put the lid and raise the heat. When it comes to a boil, turn the heat down to low, and cook for 10 to 12 minutes. Then let it steam for about 10 minutes.

To Top