Shiga Prefecture

Amenoio gohan

Amenoio gohan
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Ingredients (For 4 persons)

  • Biwa trout (Oncorhynchus masou rhodurus) 160g (net portion in fillets)
  • Rice 2 cups (290g)
  • Soy sauce 35 ml (1.5 oz)
  • mirin (sweet cooking sake) 1 tbsp.
  • sake 1 tbsp.
  • Kelp dashi] Water 2 cups water
  • Kelp dashi] Kelp 10cm square
  • Carrot 35g
  • Shiitake mushroom 35g
  • green onion 35g

How to cook

  • 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.

provider : Shiga Dietary Culture Study Group

* Recipes vary depending on the region and home.