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JAPANESE SEAFOOD RICE POT
Japanese seafood rice pot
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Recipe by: Luke Dale-Roberts
Serves: 4
Dietary considerations: Low carb / Fat conscious / Dairy free
Category: A little effort
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
4 x 60 g linefish fillets
4 prawns (optional)
4 scallops
4 pieces fresh calamari
200 g sushi rice
Fresh ginger, sliced julienne, to garnish
Spring onion, sliced julienne, to garnish
For the mirin tea (makes 2 cups):
2 cups bonito dashi (made according to package instructions)
1/3 cup soya sauce
1/3 cup mirin
Cooking instructions:

Place the seafood and rice in a large earthenware pot and add 1 cup mirin tea. Cover and simmer for 15 minutes over a medium heat. Garnish with spring onion and ginger. Serve immediately.

To make the mirin tea, place all the ingredients in a large saucepan and bring to a boil. Simmer for 5 minutes, then cool.

 

TASTE’s take:

Shortly after I started at La Colombe, I introduced a tasting menu called “Elements”. One of the elements that I chose was the sea. This dish is pure Japanese and we served it at the table in the authentic way – the only missing part was that the waiters didn't kneel while serving it. It was a bold move in a Provençal-style restaurant, but the guests loved it and it became a menu highlight.

Wine: Bouchard-Finlayson Missionvale Chardonnay 2010


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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