|Access||Approx. 3 minutes by car from Tokai-Kanjo Expressway "Seki-Hiromi IC"|
|Access||Approx. 20 minutes by car from Tokai-Hokuriku Expressway "Mino IC"|
・1 bowl (approx. 240g) of cooked rice
・1 packet of grated dried bonito
・2 medium-sized sweetfish
・1 5cm-square sheet of kelp
・Scallion for garnish
・Yuzu peel for garnish
・1 1/2 teaspoons salt
・1 teaspoon soy sauce
① Gut the sweetfish and grill them unsalted.
② Wash the cooked rice in running water to remove the slimy texture.
③ Prepare 8 cups of stock with the kelp and grated dried bonito, season it with salt and bring it to the boil.
④ Add the sweetfish and rice and bring it to the boil for a moment. Season it with soy sauce and turn off the heat.
⑤ Julienne the scallion and Yuzu peel. Also, rinse the julienned scallion in water, according to taste.
⑥ Flake the sweetfish meat, garnish with the rinsed scallion and julienned yuzu peel to complete the dish.
・This dish is perfect for summer when you have lost your appetite, as well as chilly seasons. It is also a great way to use up cold left-over rice.