Monday, January 30, 2012

Mackerel Rice (saba-gohan)

Mackerel Rice (saba-gohan/さばご飯)


By using a rice cooker, this dish can be prepared ahead easily. 
Ingredients (for four):

Mackerel (saba/鯖/さば)                                 1/2 of a whole fish
Short grain white rice (or brown rice)             2 cups (use a Japanese rice measuring cup)
Ginger                                                             1 small piece (julienned) 
Low sodium soy sauce                                   2 teaspoons
Sake                                                                1 tablespoon
Kelp                                                                 1 small piece (5cm or 2inch)
Mirin                                                                1 tablespoon
Shiso leaves (しそ/大葉)(to garnish)           4-5 (chiffonade)
White sesame (to garnish)                             1 tablespoon
Wash the rice and set your rice cooker to “regular” or “normal.”  Take any remaining bones out of the fish and cut it into small pieces (about 5 x 5 cm or 2" x 2”).  Add the fish, kelp, ginger (julienned), soy sauce, mirin, and sake to the rice. Add water to fill up to the level 2 line (as we are cooking 2 cups of rice) and cook the rice.  

When the rice is cooked, discard the kelp.  Serve the rice with shiso leaves and sprinkle of sesame. You may also add pickled plum (umeboshi/うめぼし) to the cooked rice. 

Pan Seared Yellow Tail with Teriyaki Sauce (Buri-no-teriyaki)

Yellowtail (Buri) Teriyaki (ぶりの照り焼き)




Teriyaki sauce can be applied to many other dishes, so keeping the teriyaki sauce recipe is very handy. 
Ingredients (for four):

Yellowtail filets (buri/鰤/ぶり)   4 fillets
Vegetable oil                            1 tablespoon
Teriyaki sauce:
Sake                                         2 tablespoons plus 2 tablespoons for marinade
Low sodium soy sauce                3 tablespoons plus 1 tablespoon for marinade
Mirin                                           4 tablespoons
Brown sugar (or regular sugar)    2 teaspoons
Marinate the fish with 2 tablespoons of sake and 1 tablespoon of soy sauce for about 10 minuets. In a medium sized bowl, mix all the ingredients for the teriyaki sauce. In a large frying pan, heat the oil and place fillets. Fry the fish for about 1 minuet on each side (just enough to see its color started to brown), add the teriyaki sauce into the pan. Simmer on low heat while pouring the sauce in a pan over the fish. Once the sauce become syrupy take the fish out (for about 8-10 minuets).