Name: Smoked Mackerel & Ginger Japanese Pilaf (鯖の炊き込みご飯)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 2 spring onions (scallions), thinly sliced on the diagonal and kept in cold water; 300 g (10½ oz) Japanese rice; 2 fillets of smoked mackerel, about 150 g (5½ oz), skin removed and flaked; 1½ tablespoons mirin; 50 g (1¾ oz) fresh ginger, peeled and cut into matchsticks; 290 ml (10 fl oz) filtered water; 2 tablespoons sake; 1½ tablespoons soy sauce

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

We have a dried fish called himono in Japan, which is salted and traditionally dried in the sun. It has a concentrated umami flavour due to the drying process. Smoked mackerel is a good substitute, with some similarity in flavour and texture to himono.

Ingredients

Fresh

290 ml (10 fl oz) filtered water
50 g (1¾

Method

Place the rice in a fine strainer and set it over a bowl of water. Gently stir and wash the rice with your hands. As soon as the water turns milky, lift the strainer and drain the water. Repeat this process three to four times until the water is less milky. Drain the rice and leave it to stand for 30 minutes.

Place the drained rice in a heavy-based saucepan (ideally, use a cast-iron pan

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Fresh

Method

Part of