sea bream seasoned rice

• u.s.
• metric

ingredients:

• 7 ounces raw sea bream filet
• 15 ounces rice
• 2 2/5 cups sea tangle soup stock
• 2 1/2 tablespoons soy sauce
• 1 tablespoon sake
• 1/4 cup hot water
• 1/10 ounce mitsuba (japanese wild parsley) (optional)

step 1:

Place the raw sea bream in a colander and pour the hot water over both sides to reduce the fishy taste.

step 2:

Wash the rice. Add the soup stock, sea bream, sake and soy sauce. Do not stir. Switch on the rice cooker.

step 3:

After the rice is cooked, remove the sea bream filet from the rice cooker. Place on a plate and remove the sea bream bones.

step 4:

Return to the rice cooker and mix. If desired, wash the mitsuba and cut into 2 cm. long pieces. Place over the top of the rice.