Name: Stir-Fried Japanese Rice with Portuguese Salt Cod (Bacalhau), Yuzu Kosho & Lemon
Yield: Serves 6
Cuisine: Japanese
Ingredients: 6 lemon wedges, to serve; 3 tbsp sunflower oil; 3 garlic cloves, finely sliced; 2 tbsp toasted sesame oil, plus a little more for coating; 4 spring onions (scallions), finely sliced; 2.5 cm (1 in) piece of root ginger, cut into fine juliennes; 3 tsp yuzu kosho; 2 tbsp water; 1 red chilli, deseeded and thinly sliced; 1 tbsp soy sauce; 400 g (14 oz) Portuguese salt-cod trimmings; 2 tbsp toasted white sesame seeds; 400 ml (13½ fl oz/1¾ cups) water; salt to taste; 1½ tsp instant dashi powder; 400 g (14 oz/2 cups) short-grain white rice; 12 mangetout (snow peas)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Bacalhau is the Portuguese name for salt cod, and luckily Brazil, a former colony, has taken a real shine to it. The salt-drying once used to preserve fish for feeding Portuguese sailors as they crossed the oceans imparts a umami flavour to the fish, as well as making for a firmer and more interesting texture than fresh cod. Growing up in São Paulo, bacalhau used to feature on our family table more often than not, and here I recreate one of my favourite Brazilian Nikkei dishes