Rice Cooked with Pacific Saury and Lemon

Rice Cooked with Pacific Saury and Lemon

Pacific saury, a quintessential taste of Japanese autumn, is used to create a rice dish with a Western-style seasoning. The saury is seared with a torch, and the addition of mirin and salted rice malt (shio koji) enhances the umami, making broth unnecessary. The complementary flavors of 'saury and ginger,' 'ginger and lemon,' and 'lemon and shio koji' come together harmoniously, creating a well-balanced dish.

Items used | 〈Winter Limited〉φ280 Open Fire Pot (with Lid)


Ingredients

• Pacific saury 2 fish
• Rice 1.5 cups
• Water 300ml
• Salted rice malt (shio koji) 1 tablespoon
• Ginger 30g
• Lemon 1
• Mirin 2 tablespoons
• Scallions (hime negi) To taste

How to make it

1. Fillet the pacific saury into three pieces and sprinkle with salt.
2. Torch the filleted saury until it is well-seared and has a nice char.
3. In a HEGE (rice cooker or pot), add rice, water, mirin, salted rice malt (shio koji), julienned ginger, half-moon slices of lemon, and the seared saury. Start cooking on medium heat.
4. Once it comes to a boil, reduce to low heat and cook for another 10 minutes.
5. Turn off the heat and let it steam for 10 minutes. Sprinkle with scallions (hime negi) before serving.

POINT

• The basic recipe for cooking rice in a HEGE direct-heat pot is '200cc of water per 1 cup of rice.' Adjust the water slightly depending on the amount of ingredients you are cooking together. To avoid undercooked rice, be sure to cook on medium heat so it doesn’t boil too quickly.
• Please use the 'Sawara Wood Lid' together with the pot.
• We also recommend trying variations like cooking with coconut milk or using indica rice.