Mixed Rice with Grilled Pollack/Cod Roe and Perilla
Pollack/cod roe is abundant in energizing Vitamin B!
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Grill the pollack/cod roe, making sure that it is cooked through. Cover with the mirin, and allow to cool. (Covering grilled pollack/cod roe with mirin provides luster and delicate sweetness). Once cooled break apart using your hands.
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Roughly chop up the perilla and mince the ginger.
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Lightly mix (1) and (2) into the freshly steamed rice and then serve into bowls.
Cooking Basics
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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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