Today, let me introduce to you 2 very standard Japanese recipes. Japanese food always seems to be very difficult to cook, but trust me, they are brilliantly easy! The first recipe is “Takikomi Rice”, which is steamed rice cooked with seafood, meat, vegetables etc. The second recipe is a typical “Yakizakana” (Cooked fish) recipe, so common in Japanese cuisine. I will introduce a simple recipe of salted yellow tail today. You’ll be surprised how easy it is!

What is Takikomi Rice?

Takikomi rice or takikomi gohan is steamed rice cooked with various ingredients such as pork, chicken, fish, seafood, and vegetables. It uses regular white rice, but you basically season the rice by cooking it with soy sauce, mentsuyu, or ponzu sauce. If you imagine a Spanish paella, it is similar to this recipe. It is a flavored steamed rice that extracts the umami from every ingredient that is put in, and countless arrangements could be made. Today, I was craving for squid, so I will introduce to you a simple squid takikomi rice recipe below. The steps are so simple because all you need is to regularly cook rice with the seasonings & seafood in the rice cooker! I highly recommend this recipe when you don’t have time, but you want to satisfy your belly with rice + alpha.

What kind of Fish is a Yellow Tail?

Yellow tail is a highly popular fish in Japan called “buri”. If you go to sushi restaurants, you may encounter “buri”, or “hamachi”. I did some research and found out that both are the same fish, but the names changes as they grow larger. Hamachi becomes Buri when they become 80cm or larger. As a side note, a similar fish called “kanpachi”, is not the same fish as buri or hamachi… It’s so complicated but you probably get the idea, so I’ll stop here. Buri is one of my favorite fishes in Japan. They’re peak season is told to be from winter to early spring, but I think in Japan, you can eat a fresh yellow tail at any season.

How do you cook Salted-Buri?

Salted buri, or “buri-no-shioyaki” in Japanese, is one of the standard recipes here. It’s very simple, but the best when you want to taste and feel the fresh fish itself. Buri could have a tough texture towards the head, but as you move across towards the tail, they have such a fluffy soft texture and the fish oil is so juicy, it matches well with rice too. Below are the simple steps for salted yellow tail:

  1. Wipe any excess liquid with a kitchen paper from the yellow tail.
  2. Sprinkle salt on both sides of the yellow tail. You don’t want to over do it, but make sure the salty taste is put on thoroughly. Let it sit for 5 min.
  3. In a frying pan, add oil or sesame oil and turn the heat to medium heat. Place the fish and turn the heat to low medium heat and cook for about 4 min. Turn over the fish and cook for about another 4 min. (Recommended to place a lid and steam, so that the fish cooks well on the inside too.)
  4. Garnish with lemon and serve.

Now check below for a recipe for the Takikomi Rice!

Category

Yields1 Serving

 2 Squid (If large, 1 is OK)
 300 g White Rice
 2 Ginger cloves (thinly sliced)
 2 tbsp Soy Sauce/Mentsuyu Sauce
 400 ml Water
Toppings
 Shiso Leaves
 Chopped scallions

1

Slice the squid into large bite sizes. (They tend to shrink once cooked)
Slice the ginger into thin pieces.

2

Wash the white rice thoroughly with water. Repeat until the water starts to become clearer.

3

In the rice cooker, add all the ingredients in. Pour the water (400ml or until the "2" sign indicated in the rice cooker), and mix well. Cook the rice regularly.

4

The rice cooker does the job for you. Once finished, mix the rice well, add toppings of your choice and serve.

Ingredients

 2 Squid (If large, 1 is OK)
 300 g White Rice
 2 Ginger cloves (thinly sliced)
 2 tbsp Soy Sauce/Mentsuyu Sauce
 400 ml Water
Toppings
 Shiso Leaves
 Chopped scallions

Directions

1

Slice the squid into large bite sizes. (They tend to shrink once cooked)
Slice the ginger into thin pieces.

2

Wash the white rice thoroughly with water. Repeat until the water starts to become clearer.

3

In the rice cooker, add all the ingredients in. Pour the water (400ml or until the "2" sign indicated in the rice cooker), and mix well. Cook the rice regularly.

4

The rice cooker does the job for you. Once finished, mix the rice well, add toppings of your choice and serve.

Squid Takikomi Rice
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