Easy with canned food! cooked rice with broiled sardine

Recipe for "Sanma Kabayaki Takikomi Gohan" (easy takikomi gohan) using canned santa kabayaki (broiled santa fish). It can be easily and deliciously prepared without the need for troublesome fish preparation.

Material ( 2 portions )
meter (i.e. a gauge)	two parts
sake	3 tablespoons
Soy sauce and mirin	1 tablespoon each
Japanese soup stock	1/2 teaspoon
the self	a dart
Canned broiled saury	1 can
Ingredients of your choice	100-150g (5.29oz)

Recipe for "Sanma Kabayaki Takikomi Gohan" (easy takikomi gohan) using canned santa kabayaki (broiled santa fish). It can be easily and deliciously prepared without the need for troublesome fish preparation.

In the can! Rice cooked with broiled sardines and mackerel

Ingredients (2 cups)

2 cups rice
3 tablespoons sake
1 tablespoon each of soy sauce and mirin
1/2 teaspoon Japanese soup stock
A sprig of ginger
1 can broiled saury
Ingredients of your choice (carrots, burdock root, mushrooms, etc.) about 100-150g (5.29oz)

Directions

Finely chop ginger. Grind rice and drain.

Add sake, soy sauce, mirin, Japanese soup stock, ginger, and juice of canned kabayaki sansma to rice. Do not add the kabayaki itself yet.



Add water to 2 cups of the rice cooker and stir briefly.


Cook rice normally, topping it with chopped vegetables, chopped mushrooms and other ingredients, and kabayaki sanma (broiled saury).


When the rice is finished cooking, roughly mix it while breaking up the kabayaki of the saury.

How does it taste?

The flavor of ginger is refreshing. The rice itself has a slight flavor, accentuated by the umami of the kabayaki meat. In the photo, I left the kabayaki larger to make it look better, but in terms of taste, I think it would be more balanced if I loosened the kabayaki more and mixed it into the whole dish.


When using fish for takikomi gohan, it is difficult to deal with the bones and guts, but using canned fish makes it easier and more enjoyable. It is recommended for bento boxes and onigiri (rice balls)!