KitchenNippon

【Ingredients】（5 servings）
・ Rice (米 / Kome)……1 1/2 cups
・ Water (水 / Mizu)……360ml
・ Dried horse mackerel (アジ（鰺）の干物 / Aji no himono)……２ (Approx. 150g)
・ Sake (酒 / Sake)……大さじ１
・ Mirin (みりん / Mirin)……１tbsp
・ Light soy sauce (薄口醤油 / Usukuchi shōyū)……２tsp
・ Salt (塩/ Shio)……1tsp
・ Konbu (昆布 / Konbu)……1 piece about ５㎝ long on each side
・ Ginger (しょうが / Shōga)……30ｇ
・ Green shiso (大葉 / Ōba)……5 leaves
【How to Make】
① Wash the rice and soak it in water for about 30 minutes. Peel and julienne the ginger. Julienne the green shiso.
② Brown the dried horse mackerel on both sides in a fish broiler.
③ To a pot, add the rice, 360ml of water, sake, mirin, light soy sauce, and salt. Stir once or twice. Add the konbu, ginger, and broiled fish, cover and cook over high heat. Once the mixture begins to boil, reduce to low heat, wait 10 minutes, then turn the heat off. Wait 20 minutes.
④ Open the pot and remove the konbu and fish. Debone the fish and return only the meat to the pot. Use a cutting motion to mix the rice.
⑤ Transfer to serving bowls and garnish with the green shiso.

Recipe Developed by: Machiko Tateno