フライパンで！丸ごとさんまの炊き込みご飯

 

ぜひ作ってみてくださいね 丸ごとさんまの炊き込みご飯 2 3人分材料 米 2合さんま 2尾しめじ ほぐす 100g生姜 千切り 1片だし汁 300ml酒 大さじ2みりん 大さじ1しょうゆ 大さじ2塩 少々作り方 1 米は洗って30分浸水し ザルに上げて水気を切る さんまは頭と尾を切り落とし 内臓を取り除いて流水で洗い 水気を切る 塩少々をまぶして10分置き キッチンペーパーで水気を拭き取る 2 フライパンにクッキングシートをしき さんまをのせて強火で両面に焼き色を付け クッキングシートごと取り出す 3 2 のフライパンに米 だし汁 酒 みりん しょうゆ 塩を加えて軽く混ぜる 4 3 にしめじ 生姜を散らしてさんまをのせ フタをして強火にかける 沸騰したら弱火にして10分ほど炊き 火からおろして10分蒸らす 5 さんまの骨を除き 底からさっくりとかき混ぜる 6 茶碗に盛り 万能ねぎを散らしたら 完成 English Recipe Autumn Rice DishServings 2 3INGREDIENTS2 cups white rice2 mackerel pikeSalt to taste300 milliliters dashi stock2 tablespoons sake1 tablespoon mirin2 tablespoons soy sauce100 grams shimeji5 grams fresh ginger thinly slicedSliced green onions to tastePREPARATIONRinse the rice then soak in water for 30 minutes Remove heads tails and internal organs of the mackerel pike then sprinkle with salt Let rest for 10 minutes then drain Lay a piece of parchment paper over a large pan then place the mackerel pike on top Cook over medium heat for 3 minutes per side until browned on both sides Use the parchment to remove the cooked mackerel pike from the pan Add the soaked rice dashi sake mirin soy sauce and a pinch of salt to the pan and stir to combine Add the shimeji ginger and mackerel pike Cover and cook over high heat until boiling then reduce the heat to low and cook for 10 minutes Remove from the heat and steam for 10 minutes until the rice is tender Remove the bones from the mackerel pike then mix well Garnish with green onions Enjoy

 

 

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