Recipe
Steamed White Fish
110 kcal per serving
Ingredients
- [The amount shown in the picture is for 1.8L（ 10cup） type.]
- 1. White fish ………… 150g
- 2. Salt ………… A dash
- 3. Sake（rice wine） ………… A dash
- 4. Tofu ………… 100g
- 5. Chinese cabbage leaf ………… 20g
- 6. White leek ………… 10g
- 7. Shimeji（shimeji mushroom） ………… 10g
- 8. Carrot ………… 10g
- 9. Dashi kombu（5cm square） ………… 1
- 10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed
- 1. White fish ………… 300g
- 2. Salt ………… A dash
- 3. Sake（rice wine） ………… A dash
- 4. Tofu ………… 200g
- 5. Chinese cabbage leaf ………… 40g
- 6. White leek ………… 20g
- 7. Shimeji（shimeji mushroom） ………… 20g
- 8. Carrot ………… 20g
- 9. Dashi kombu（5cm square） ………… 2
- 10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed
How to make
- Slice the white fish into bite-sized pieces and sprinkle salt and sake to season the fish.
- Cut the tofu into bite-sized pieces. Shave the Chinese cabbage thinly.
Slice the white leek thinly and diagonally.
Separate the shimeji into small florets.
Slice the carrot thinly. - Put the cooking plate with the dashi kombu and place 1 and 2 on top.
- Put the washed rice and water in the inner pot,
and then put it in the rice cooker. - Insert 3 in the inner pot, select the “Synchro-Cooking” menu,
and press the [Start] key. - When cooking is complete, place the dish on a serving plate
and serve it with ponzu sauce on the side.
Tip
Soy sauce can be used in place of ponzu sauce.
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