Snapper Takikomi Gohan.
You can have Snapper Takikomi Gohan using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Snapper Takikomi Gohan
- Prepare 2 cups of Japanese Short Grain Rice *180ml cup.
- It's 2 of fillets Snapper (Red Seabream) *250 to 300g, bones removed.
- It's 1 of small piece Ginger *sliced into thin strips.
- You need 1/4 teaspoon of Salt.
- You need 2 tablespoons of Sake.
- You need 1 tablespoon of Soy Sauce.
- It's 350 ml of Dashi Stock *OR 350ml Water & 1 teaspoon Dashi Powder of your choice.
- It's of *Note: I used Katsuo (Bonito) & Kombu (Kelp) mix dashi stock.
Snapper Takikomi Gohan step by step
- 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..
