This is the first recipe of 'One Dish,' and what makes me like the show. It's simple, not difficult to make but it's flavorful. On the side note, I really need to search for this show's files for my collection... so difficult to find...
What you need:
Bamboo shoots
1 Sea bream fish, inner parts taken out and dried
3 cup white rice
540 cc dashi
2 tbsp sake
1 tbsp soy sauce
1 tbsp mirin
1 tsp salt
Some greens (I use corriander leaves)
How to:
1. Cut the bamboo shoots to bite size, set aside.
2. Slash the fish body and damp salt on the fins and tail. Poke the fish with 3 iron sticks and sprinkle salt on both side. Place the fish on direct fire (using your stove) and grill it until half-cooked.
3. On a big nabe bowl, place the rice and all the liquids, stir until liquid well mixed. Then place the bamboo shoots and lastly on top, place the fish. Close the lid. Roll a small piece of aluminum foil and use that roll to cover the lid's hole. Cook for about 20-30 minutes on small fire until you see the rice is cooked. After you off the fire, let it be for another 15 minutes.
4. Place the greens on top as garnish.
In the show they also have sakura salt. It's very pretty if you have that. How to? Place pickled sakura and some salt and bake it in the oven until crispy and dry. Then crush it and you have a pink color sprinkle.
Points:
1. I don't have that huge nabe bowl, so I just use regular pot with a lid. Presentation-wise may be questionable but it works fine.
2. I used yellow tail fish, red snapper is too luxurious for this, I guess. But if you have Tai around, you should try use that.
3. I used the packed ones, not the fresh one like they have in the show
Enjoy!
What you need:
Bamboo shoots
1 Sea bream fish, inner parts taken out and dried
3 cup white rice
540 cc dashi
2 tbsp sake
1 tbsp soy sauce
1 tbsp mirin
1 tsp salt
Some greens (I use corriander leaves)
How to:
1. Cut the bamboo shoots to bite size, set aside.
2. Slash the fish body and damp salt on the fins and tail. Poke the fish with 3 iron sticks and sprinkle salt on both side. Place the fish on direct fire (using your stove) and grill it until half-cooked.
3. On a big nabe bowl, place the rice and all the liquids, stir until liquid well mixed. Then place the bamboo shoots and lastly on top, place the fish. Close the lid. Roll a small piece of aluminum foil and use that roll to cover the lid's hole. Cook for about 20-30 minutes on small fire until you see the rice is cooked. After you off the fire, let it be for another 15 minutes.
4. Place the greens on top as garnish.
In the show they also have sakura salt. It's very pretty if you have that. How to? Place pickled sakura and some salt and bake it in the oven until crispy and dry. Then crush it and you have a pink color sprinkle.
Points:
1. I don't have that huge nabe bowl, so I just use regular pot with a lid. Presentation-wise may be questionable but it works fine.
2. I used yellow tail fish, red snapper is too luxurious for this, I guess. But if you have Tai around, you should try use that.
3. I used the packed ones, not the fresh one like they have in the show
Enjoy!
In the show they also have sakura salt bongdatructuyen . It's very pretty if you have that. How to? Place pickled sakura and some salt and bake it in the oven until crispy and dry. Then crush it and you have a pink color sprinkle tructiepbongda k+.
ReplyDelete2. Slash the fish body and damp salt on the fins and tail đăng ký sv388. Poke the fish with 3 iron sticks and sprinkle salt on both side. Place the fish on direct fire (using your stove) and grill it until half-cooked đá gà trực tuyến .
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