A fragrant and delicious recipe video and instructions for saury rice pilaf
A fragrant and delicious rice dish made with Pacific saury.
- 米(吸水済み) 2合
- サンマ[下処理済み] 2尾(220g)
- しょうが 2かけ
- サラダ油 大さじ1
- 水 適量
- 細ねぎ(刻み) 大さじ2
- 酒 大さじ1
- しょうゆ 大さじ2
- 和風顆粒だし 小さじ1
- サンマは半分に切る。
- しょうがは千切りにする。
- フライパンにサラダ油を入れて熱し、サンマを入れ、焼き色がつくまで中火で両面を焼く。
- 炊飯器の内釜に米、☆を入れ、水を2合の目盛りまで加えて混ぜ、米を平らにならす。しょうがをのせて広げ、3のサンマをのせ、通常炊飯する。
- 炊き上がったらサンマを取り出し、骨と身を分け、身を戻し入れてほぐしながら混ぜる。
- 器に5を盛り、細ねぎをちらす。
Let's make saury rice pilaf with fragrant ginger! First, sear the saury to remove any fishy smell and add a nice aroma. The saury cooked in the rice cooker will be plump and juicy Enjoy it with the rice that has absorbed all the delicious flavor.
Carbohydrates 60.2g
脂質 17.1g
Protein 15g
Carbohydrates: 59.6g
Salt content: 1.8g
*Per serving
procedure
1. Cut the saury in half.
2. Cut the ginger into thin strips.
3. Heat salad oil in a frying pan, add the saury, and cook over medium heat until both sides are browned.
4. Put the rice and the ingredients marked with into the inner pot of the rice cooker, add water up to the 2-cup mark and mix, then level the rice. Spread the ginger on top, then place the saury from step 3 on top, and cook using the regular rice cooking setting.
5. Once cooked, remove the saury, separate the bones from the flesh, return the flesh to the pot, and mix while breaking it apart.
6. Place the contents of step 5 into a bowl and sprinkle with chopped green onions.
