UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Mackerel ochazuke (Japanese steeped rice)

Dried Fish

Wine

Whisky with Soda

Sake

Other

You'll never get tired of having this dish! It can be breakfast or the last dish of the day.

Processed seafood used

大トロサバ文化干し

株式会社川畑（茨城県）

詳しくはこちら

Processed seafood used

MASA

Cooking expert who has variety of specialities and loves California wines. Enjoy weekends in the professionally equipped kitchen hosting family and friends with authentic foods.

Servings
1
Cooking time
15 minutes
Total servings
1
Cooking time
15 minutes

Ingredients

さば文化干し
1/3尾
白ねぎ
1/8本
大葉
1枚
昆布出汁
180ml
温かいご飯
２００g

Directions

  1. Take a white part of green onion and slice into long strips. Soak sliced green onion in icy cold water.
  2. Grill mackerel in toaster oven.
  3. Make soup stock with dried kelp.
  4. Add grilled mackerel pieces and bones in stock. Simmer for about 10 minutes over low heat.
  5. Serve cooked rice, shiso leaf, mackerel in a rice bowl topped with pat dried green onion.
  6. Remove bones and fins from soup stock. Pour soup stock over the rice and serve.

Remarks

* Bunka-boshi is Japanese traditional way of drying and keeping fish by wrapping in cellophanes.

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