Flavoured rice with kinmedai
炊き込みご飯 takikomi-gohan

• Works with any fish, not just kinmedai: marinate the fillets, grill the skin, then cook on top of the rice.

Ingredients

• Rice 450 g (540 ml)
• Seasoning liquid, same volume as the rice (540 ml total):
  • Kombu stock (or water) 540 ml
  • Light soy 3 tbsp (45 ml)
  • Mirin 1 tbsp (15 ml)
  • Salt, a little
  • Ginger juice 1 tbsp (15 ml)
• Kinmedai, 4 pieces (uwami fillet)
• Aburaage 1 sheet, finely chopped

Method

1. Marinate the fish in light soy and sake, 1 : 1.
2. Grill the fish, skin side, before it goes in.
3. Wash the rice (see Rice), add the seasoning liquid, the chopped aburaage and the grilled fish on top; cook as usual.

Related: Kinmedai · Rice · Dashi