Harakomeshi ｜ Our Regional Cuisines

1. Remove skin and bones from salmon and slice into thin strips. Cut the salmon into thin strips, starting from the tail end, so that it does not fall apart.
Bring seasoning A to a boil in a pot, add salmon meat and cook, breaking up the meat with chopsticks so it does not stick together. When cooked, scoop up the meat and spread it in a flat vessel, and separate from the cooking liquid.

2. Rinse the harako in cold water, gently break into pieces and drain in a colander in 50-60°C water, add to the stock in 1, stir gently, bring to a boil, drain in a colander, and soak in seasoning B. Drain off the liquid and marinate in seasoning B. Use the broth for cooking rice.
The fishy smell of harako (harako is a kind of fish) is removed by boiling in the broth. However, be careful not to overcook as it will become hard.

3. Wash the rice, drain in a colander, and let stand for 30 minutes. Cook the rice in the broth and water.

4. Place the rice flat in a bowl, top with the salmon meat and sprinkle with harako.