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The ingredients needed to prepare Snapper Takikomi Gohan:
- Get 2 cups Japanese Short Grain Rice *180ml cup
- You need 2 fillets Snapper (Red Seabream) *250 to 300g, bones removed
- You need 1 small piece Ginger *sliced into thin strips
- Get 1/4 teaspoon Salt
- Prepare 2 tablespoons Sake
- Take 1 tablespoon Soy Sauce
- You need 350 ml Dashi Stock *OR 350ml Water & 1 teaspoon Dashi Powder of your choice
- Use *Note: I used Katsuo (Bonito) & Kombu (Kelp) mix dashi stock
Steps to make Snapper Takikomi Gohan:
- Place Snapper fillets, with/without skin, in a deep plate or bowl, sprinkle with Salt, Sake, Soy Sauce and sliced Ginger, and marinate the fish for 30 minutes. *Note: You may wish to cover and rest in the fridge on a hot day.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Drain the rice and place it into the rice cooker’s inner pot.
- Transfer the Snapper fillets from the marinade to a plate, pour the marinade with the ginger strips over the rice, add the Dashi Stock up to the 2-cups-marking. You may not need to use all of Dashi Stock. Place Snapper fillets on top.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
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