Sabameshi

In the mountain areas, fish is always referred to as dried fish. Takikomigohan made with salted saba used to be a dish served for guests at home in the old days. Sabameshi is usually cooked only with rice, salted saba and shoyu. Sabameshi tastes much better when cooked with fresh saba and potherbs.

for 6 persons

rice540cc
saba fileta slice
salt1 teasopoon
shiitake4 fresh
gobou1
ginger1 piece
aonegias needed

[ seasonings ]

dashi600cc
shoyu45cc
sake45cc
mirin45cc
saltas needed

1.: Rinse rice and set aside.
2.: Put salt on a saba filet, grill the both sides.
3.: Cut gobou into thin slices, and soak in water. Slice shiitake, and cut ginger into long thin strips.
4.: In a rice cooker, put rice, seasonings, 2 and 3, and cook.
5.: When cooked, take out saba and remove small bones, flake it and put it back into rice and mix well. Sprinkle with sliced aonegi.

Information provided by : 和歌山県農林水産部農業生産局果樹園芸課