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野村友里 春夏秋冬 おいしい手帖|鯛飯

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。毎月、旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Yayoi (March) : Sea Bream Rice

The sea bream is also known as the sakura (cherry blossom) bream and the best season to taste this delicacy is right before their spawning period, which happens to be in spring, just around the time of year when the sakura is in full bloom. And a play on the Japanese word suggests the fish to have a joyful meaning and is often chosen to eat in a celebration occasion. Popular ways of cooking the sea bream is raw sashimi or lightly salted grill. In Imabari-city, Ehime, the rapid water current causes dramatic temperature difference that nurtures the fish to have firm flesh and meat. Therefore Imaabari caught sea bream is known to be of best quality, and this recipe is taken from authentic home cooking of the area, where the style is to cook the fish and rice together in a clay pot.

Sea Bream Rice (portion is for easy cooking)

Sea Bream 1
Salt, Sake

alt water for cleaning
Salt teaspoon 1
Water 1 cup

Rice 360 cc
Konbu (dried seaweed) 10 x 5cm
Water 2 cups
Light soy sauce tablespoon 2
Sake tablespoon 2

Ginger 1/2 clove
Leaf bud or Trefoil herb

Method

1. Scale the sea bream, cut off the head but leaving on the pectoral and ventral fin. With the knife, slice between the two fins, flip over and slice both sides. Stand the fish straight up, and take a hit at the mid backbone to chop off the head. Take out intestines and fillet to make 3 slices. (Some large fish shops will fillet upon request.)

2. Chop in half the head from 1. Set the head up; put the knife through the mouth and cut in half. Clean off the blood in the salt water. (Using a sasara bamboo cleaning tool or a toothbrush comes in handy.)

3. Wipe off any water from the meat and backbone from 1, and head from 2. Sprinkle salt and leave there for a while. (If the smell is too strong, add salt and sake to the head, leave it there, and quickly drain in almost boiling water.) Put fish under running water to clean blood, intestine, and scale. Quickly dry with cloth.

4. Sprinkle salt to half of the head and fish skin, put in grill until it is nice and smoky.

5. Wash rice and leave in clean water for 30min. Drain and leave in strainer till the rice looks milky white.

6. Cut the ginger to thinly strips, leave in water and dry.

7. In the clay pot put in drained rice from 5, konbu, backbone from 3, meat & half head from 4. Add 6, stir in water, light soy sauce and sake. Put on lid; start simmering in medium heat until full boil. Turn down to low heat and cook 15 min. Once rice is cooked, sprinkle kinome herb.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

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