| Serves 4 |
| Rice |
2 cups |
| Water (combined with the seasoning mix) |
2 1/5 cups |
| Salt |
1/4 teaspoon |
| Bonito (fillet) |
200g |
| Seasoning Mix |
Soy sauce |
2 tablespoons |
| Sake |
1/3 cup |
| Mirin |
2 tablespoons |
| Sugar |
2 teaspoons |
| Ginger root |
1 |
| Beefsteak plant leaves |
8 |
|
１Cut the bonito into 1.5cm cubes.
２Skin the ginger root and cut one half into thin sticks. Cut the other half into very thin slices along the fibers, then cut those slices into very fine sticks, and soak in water.
３Combine all the seasonings for the seasoning mix in a pan, and bring to
a boil. Add half the ginger (thin sticks) and the bonito to the pan. Bring
to a boil and cook for 4 to 5 minutes. Skim the scum off the surface while
cooking. When the bonito is well seasoned, remove it from the pan.
４Rinse the rice, drain and place it in a rice cooker. Add water to the seasoning
mix remaining in the pan to make 2 1/5 cups in total, to the rice. Let
stand for 30 minutes.
５Cut the beefsteak leaves into thin strips, dip in water and dry them. |
 |
１Season the rice with the salt and stir once. Cook the rice in the same
way as you cook plain rice.
２When the rice is done, add the bonito quickly, and cover again to allow
the rice and bonito to settle by its remaining heat.
３Being careful not to break the bonito pieces, lightly mix the rice and bonito together.
４Serve the bonito rice in individual bowls and top with the beefsteak leaves
and the remaining ginger (very fine sticks). |
 |
Tsuji Gourmet Academy | Recipes
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