Sea Bream Rice Made With Rice Cooker - Recipe Video
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Cook time
60 minutes
Ingredients 4 servings
- Rice2 go
- Sea bream2 slice(s)
- Salt1/3 tsp
- (A)Light soy sauce2 tbsp
- (A)Cooking sake2 tbsp
- (A)Japanese sweet cooking wine (Mirin)1 tbsp
- (A)Salt1 three finger pinch
- (A)Kelp (Kombu)1 sheets
- Ginger1
- Wateras needed
- Japanese honeywortas needed
- Salad oil1 tbsp
How to make
- Prepare. Wash the rice and place it in a strainer for 30 minutes. Peel the ginger.
- 1. Cut the Japanese honeywort into 0.4-inch strips. Shred the ginger, soak it in water for about 10 minutes, and drain.
- 2. Sprinkle salt on the sea bream and let it sit for about 15 minutes, then wipe off the moisture from the sea bream with a paper towel.
- 3. Heat cooking oil in a pan, then add the sea bream with the skin side down and cook over medium heat. Once the skin side has browned, flip it over and cook the other side for about 1 minute so that it browns.
- 4. In a rice cooker, add rice, the ingredient (A), and water to the scale of 2 rice cooker cups and mix.
- 5. Add Step 3 and cook the rice.
- 6. When the rice is cooked, take out the seabream and the kombu. Remove the skin and bones from the sea bream and break the meat, then put it back into the rice cooker and mix it together with a rice scooper.
- 7. Serve it in bowls, top Step 1 and it's ready to serve.
Tips for cooking
We used a rice cooker that can cook 3 rice cooker cups (2 and 1/4 cups). When cooking, please be careful of spillage and burnt, and keep the capacity below the maximum. Please adjust the amount of soy sauce according to your preference.