In Japan, fall is when Sanma (Pacific Saury) are in season! This is a signature dish for my family during the season. I use my Le-creuset to cook Sanma and rice together. Ginger reduces the fishy smell so don’t be hesitant cook it all together in a pot! You might be hooked after trying this delicious recipe.
Falls Sanma (Pacific Saury) Rice
· 3 cups of rice, uncooked
· 2 Sanma (Pacific Saury)
· 1 tablespoon of ginger, thinly sliced
· some salt
· 2 tablespoons of soy sauce (preferably light colored soy sauce)
· 2 tablespoons of Mirin (Japanese sweet wine)
· 2 tablespoons of Japanese sake
· 500 to 510cc of Dashi broth
· any citrus and/or green onions
1. Wash the rice and let the rice soak in water for 30 minutes.
2. Remove and discard the head and the intestines of Sanma. Sprinkle some salt.
3. Grill the Sanma until it browns. It doesn’t need to be fully cooked.
4. Drain the water from the rice using a strainer. Keep the rice in the strainer for 5 minutes to let the water drain completely.
5. In a pot, combine Dashi broth, soy sauce, Mirin, Japanese sake, and the rice. Adjust the liquid amount if necessary.
6. Place the grilled Sanma and the sliced ginger on top of 5).
7. Place a lid on the pot and cook over high heat at first. Once the pot starts to boil, turn the heat down to low and cook for 10 to 13 minutes. I usually remove from heat after 11 to 12 minutes.
8. Let the rice steam for 15 minutes after turning off the heat.
9. Remove and discard the bones from the Sanma and mix the fish with rice.
10. Garnish with any citrus and/or chopped green onions. Serve.