#050 

【Mocomichi Style】#050 Seasoned rice with red snapper
【Ingredients/amount】
Rice----3 go
Red snapper (25～30 cm）---1
Seaweed (7～8 cm)--------------1～2
Water------------------------------------700 ml
A）ーーーーーーーーーーー
Sake-----------------------3 tbsp
Light soy sauce------2.5 tbsp
Sweet sake-------------1 tbsp
ーーーーーーーーーーーー
Ginger---------------------2
Sansho leaves--------desired amount
【Cooking process】
①Fillet a red snapper into 3 pieces, cut its head and bones into chunks.
②Shortly soak the ①’s head and bones in hot water, wash them with cool water and drain them.
③Pour water in a frying pan, put ② in it and heat it, make some cuts in a seaweed and add it, take it out just before boiling, turn down the fire and boil it down for 7 to 8 min while skimming the scum off, strain the stock soup.
④Wash rice and drain it, put it in a clay pot, pour in ③’s stock soup, add A and mix it up.
⑤Slice a ginger thinly, cut the red snapper in half vertically, put them on top of ④, cover and heat in on high, turn down the fire after boiling, cook it for 10 min, turn off the fire and steam it for 10 min.
⑥Mix the cooked rice while flaking the red snapper, sprinkle the sansho leaves.
【Tips】
・This dish is used the whole red snapper including the head and bones.
・You can add light soy sauce and salt in the rest of stock soup to make a boiled rice in soup. It is good to add wasaba, dried seaweed, and white sesame for topping.

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