Rice with Soy-Sauce Pickled Bonito (Katsuo gohan)
A tangy mix of shiso leaves and marinated, uncooked bonito fish strips.
- Nutrition facts are for one serving.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 4)
Directions
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Cut the bonito so it is 7-8 mm (1/4 in.) thick, and marinate it in soy sauce for 5 minutes.
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Cut the shiso leaves and ginger into thin strips and place each in iced water to maintain crispness.
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Allow the rice to cool slightly once cooked. Add the dried bonito, shiso, ginger and sesame seeds to the rice, and sprinkle on 1 to 2 Tbsp of the marinade for the bonito.
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Lightly mix together and serve.
Cooking Basics
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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