Recipe 10: Umami Rich Mackerel Rice

Posted by Japan Emporium Admin on

Umami is described as 'a pleasant savory flavor' and one of the five basic tastes along with better known sweet, salty, bitter and sour.

Umami compounds are typically found in high-protein food so tasting umami tells the body that a food contains protein. In response, the body secretes saliva and digestive juices to help digestion. Apart from digestion, umami packed foods are more filling thus choosing umami packed foods may aid weight loss by curbing your appetite.

In this recipe, I would really hope that you discover and enjoy umami. Kombu (or Konbu) shows up as the most umami packed food and mackerel is not far from it.

Konjac works wonderful in this dish. It soaks up all umami and also give the rice pleasantly bouncy texture. As for the health benefit, it could be one of the healthiest foods you could have. Please see the Konjac section of my shop.

Serves 2 as a light meal

Cooks in 25 min. Very easy!

Ingredients:  items marked with * are available from my shop

  • 80g of Dried Konjac Rice Shape*
  • 80g of short grain rice*
  • 380ml of water
  • 1 and 1/2 tablespoon of soy sauce* (Tamari* for Gluten free option.)
  • 1 tablespoonful of Sake (optional)
  • 2 teaspoonful of grated ginger
  • 2 medium sized fillets of smoked mackerel
  • 1 tablespoonful of Fujicco dried and salted kelp*
  • Chopped spring onion, coriander, Shichimi chilli powder* or more Fujicco konbu to garnish

Preparation:

  1. Rinse short grain rice in cold water and drain well.
  2. Place all ingredients except mackerel and garnish in a medium sized pan and mix well. Soak for 10 minutes.
  3. Skin and break mackerel fillet in bite-size pieces and lay on top of the rice mix.
  4. Place a lid on the pan and bring to boil. Once start to boil, lower the heat and cook for 15 minutes without stirring. 

When all water is soaked up and evaporated, remove the pan from the heat.

Best to stand covered for another 10 minutes before serving.

My Tip:

Leftover should be refrigerated when cooled enough.It is delicious on the second day as cold. 

As you could see on the photo, I added a handful of frozen prawns. Sliced mushroom, sweetcorn, chopped beans also goes well. 

 

 


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