Soy Sauce-Marinated Bonito Sashimi in Mixed Rice
Fully flavored sashimi-style bonito in refreshingly seasoned mixed rice
- 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
-
Cut the bonito into 7 to 8 mm (0.3 in.) thick slices, and marinate in the soy sauce for about 5 minutes.
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Julienne the shiso and ginger, then place each into cold water.
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Once steamed, allow the rice to slightly cool before adding in the drained bonito, shiso, ginger and sesame seeds. Sprinkle on 1 to 2 Tbsp of the bonito marinade then use a quick chopping-like motion to combine all ingredients.
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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