Smoked Mackerel & Ginger Japanese Pilaf


Preparation info
  • Serves:


    • Difficulty


    • 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.



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


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