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mackerel konyaku rice
mackerel konyaku rice

Mackerel Konyaku Rice

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November 4, 2016

Mackerel Konyaku Rice 0 0 5 0

This is one of the variations of 'TakikomiGohan(炊き込みご飯)' which means 'Rice cooked with the other ingredients'. We use many types of ingredients like shiitake mushrooms, carrots, burdock root, bamboo shoot, deep fried tofu, chicken etc but this time, I used smoked mackerel which one can get easily everywhere in the UK. It was a bit of challenge the first time but it turned out to be a fantastic combination. Now this is a popular repeat dish at my home and all my children love this so much.

If you are preparing only for adult, have a try with lots of condiments (spices) like grated ginger and chopped spring onion as it removes the fishy smell, helps digesting and most of all tastes wonderful.

Sachie

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 2 Servings

Ingredients

50g Dried Konyaku Rice

50g Japanese Rice

240ml Water

1 tbsp Soy Sauce (Tamari for gluten free option)

1 tbsp Sake

1 tsp grated Ginger

100g Smoked Mackerel

a bunch of chopped Spring Onion

Directions

1Wash Japanese rice and leave it for 10 minutes

2Place all ingredients except Smoked Mackerel and Spring Onion in a pan and mix lightly

3Remove skin and bones from Smoked Mackerel and tear it into some bite size pieces then put them on top of rice without mixing

4Cover with lid, bring to boil, then put on a low heat and cook for 13 minutes

5Remove from heat and stand covered for 10 minutes. Mix well and serve with a topping of Spring Onion. Enjoy!

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