Ayu meshi (sweetfish and rice)

①Gut the sweetfish and grill them unsalted.

※You can use the fish grill you have at home. Grill them until they are nicely charred.

②Strip the meat off the bone and flake it.

※Do not throw away the bones and heads. They will be used for stock.

③Grill the bones and heads one more time.

※Roast them until they are all a little crunchy.

④Make a stock with the grilled bones and heads.

※Put the grilled sweetfish bones and heads in about 550cc of water, and bring to the boil.

※Skim the foam off, turn off the heat once it comes to the boil, and strain the stock through a tea cloth.

⑤Put the rice, the stock and seasonings (sake and soy sauce) in a pot, add the flaked sweetfish meat and cook.

※When you are cooking it in a pot, pour in the mixture of the stock (525cc) and the seasonings and give it a quick mix.

※When you are cooking it in a rice cooker, put the rice in first, then add the seasonings before putting in the stock.

※Adjust the amount of stock to the amount of rice, like when you cook rice normally.

※In this case, 3 cups of rice is used, so pour in the stock up to the scale mark for 3 cups.

⑥Once the rice is cooked, garnish with julienned ginger.

⑦Done!