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Ingredient
Enoki & Mackerel Takikomi Gohan
Introduce
Chef :
Hiroko ListonEnoki & Mackerel Takikomi Gohan
‘Mackerel’ is my favourite fish, but it is hard to find fresh Mackerel in Australia. That’s why I always stock Canned Mackerel in the pantry and I use it for this dish. If you are lucky to have fresh Mackerel fillets, season with some salt and grill or pan-fry them first. That would make a lovely dish.
Ingredient
Food ration :
4 servings
200 g
Enoki Mushrooms
1 tablespoon
Sake (Rice Wine)
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.
* Step 2
Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
* Step 3
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.
* Step 4
Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.
* Step 5
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
* Step 6
Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
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