Recipe: Delicious Easy and Shiny Kabayaki Pacific Saury Rice Bowl

Recipe: Delicious Easy and Shiny Kabayaki Pacific Saury Rice Bowl Delicious, fresh and tasty.

Easy and Shiny Kabayaki Pacific Saury Rice Bowl. See recipes for Grilled Sanma too. Easy Flavored Rice Made with Canned Kabayaki-style Pacific Saury. Välj bland ett stort urval liknande scener.

The Pacific saury (Cololabis saira) is a member of the family Scomberesocidae.

This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike.

It is known as sanma (さんま / サンマ / 秋刀魚) and saira (さいら / サイラ /佐伊羅) in Japanese, kkongchi (꽁치).

You can have Easy and Shiny Kabayaki Pacific Saury Rice Bowl using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy and Shiny Kabayaki Pacific Saury Rice Bowl

1. It’s 1 of Pacific saury.

2. You need 2 tbsp of ☆ Cooking sake.

3. It’s 1 dash of ☆ Salt.

4. Prepare 2 tbsp of ○ Sugar.

5. It’s 2 tbsp of ○ Mirin.

6. Prepare 2 tbsp of ○ Soy sauce.

7. You need 1 tbsp of ○ Cooking sake.

8. It’s 1 of an appropriate amount Katakuriko or joshinko.

9. It’s 1 dash of Vegetable oil.

10. You need 350 grams of Plain cooked rice.

11. Prepare 1 of Shiso leaves etc for garnish (if you have it).

I was interested in Saury after hearing about the Pacific Saury Festival in Japan, and these little fishies did not disappoint.

They're very mild when compared to mackerel, and the soy sauce adds a nice touch of umami.

These are hard to find they're absolutely delicious over rice or noodles or toast.

The top countries of suppliers are Japan, China, and Japan, from which the percentage of japanese rice bowl supply is.

Easy and Shiny Kabayaki Pacific Saury Rice Bowl step by step

1. Cook the rice. Remove the head and guts of the pacific saury, butterfly or filet and remove the small bones. Sprinkle with ☆ (cooking sake and salt)..

2. Heat some oil in a frying pan. Pat the pacific saury dry and coat with the katakuriko. Shake off the excess and fry with the flesh side down on the pan..

3. When it has browned on one side, turn the mackerel over and fry the other side too..

4. When both sides are nicely browned, add the ○ ingredients (sugar, mirin, soy sauce, cooking sake) bring to a slight simmer (so its just bubbling) and cook so that the mackerel becomes thoroughly coated with the sauce..

5. When the mackerel is shiny and brown, put some rice in a bowl and top with the fish..

6. Pour over the sauce thats left in the frying pan, garnish with shiso leaves if you have them and it's done..

Kabayaki is a sweet soy sauce glaze used with fish and eel, most famously for unagi (freshwater eel) which is served over rice in a donburi bowl to make a dish called "una-don." Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine.

The beautiful red and black bowls are Crafted of BPA-free stoneware, these lead-free pieces can be placed in the microwave or the dishwasher, making it easy to reheat leftovers.

Kabayaki sauce is a sweet soy sauce-based glaze, used to coat fish before the fillets are grilled or broiled resulting in a flavorful crispy exterior.

The fish pieces are dipped into a sweet soy sauce-based glaze, called kabayaki sauce, which is very similar to teriyaki sauce.

Make an easy, thick brown curry sauce and serve over rice, loaded up with toppings of course.