Amenoio gohan ｜ Our Regional Cuisines

1. Remove skin, guts, and bones of loach trout and cut into three pieces. Wash rice, then drain.

2. Prepare kombu dashi by dipping kombu in a quantity of water, heating and removing just before boiling.

3. Cut carrots and shiitake mushrooms into fine clapsticks, and leeks into small cubes.

4. Arrange the loach trout fillets in a pot, add soy sauce, mirin, sake, and ½ cup kombu dashi (kelp stock), and simmer over medium heat for 3 minutes, then over low heat for 2 minutes (under simmering of trout). Reserve the cooking liquid and add it to the rice when cooking.

5. Put rice in a rice cooker, add the remaining 1 1／2 cups of kombu dashi from 2 and the simmering liquid from 4. Top with carrots, shiitake mushrooms, and cooked loquat trout.

6. After steaming, gently break up the trout, check for any remaining bones, add the chopped green onions, mix together, and serve. Sprinkle the scallions on top.