Recipe

Steamed White Fish

Steamed White Fish

110 kcal per serving

Ingredients

  • [The amount shown in the picture is for a 10-cup Cooker.]
  • 1. White fish ………… 5-1/3oz（150g）
  • 2. Sake（rice wine） ………… A dash
  • 3. Salt ………… A dash
  • 4. Tofu ………… 3-1/2oz（100g）
  • 5. Chinese cabbage leaf ………… 2/3oz（20g）
  • 6. White leek ………… 3/8oz（10g）
  • 7. Shimeji（shimeji mushroom） ………… 3/8oz（10g）
  • 8. Carrot ………… 3/8oz（10g）
  • 9. Dashi kombu（2 inches [5cm] square） ………… 1
  • 10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed
  • 1. White fish ………… 10-2/3oz（300g）
  • 2. Sake（rice wine） ………… A dash
  • 3. Salt ………… A dash
  • 4. Tofu ………… 7oz（200g）
  • 5. Chinese cabbage leaf ………… 1-1/3oz（40g）
  • 6. White leek ………… 3/4oz（20g）
  • 7. Shimeji（shimeji mushroom） ………… 3/4oz（20g）
  • 8. Carrot ………… 3/4oz（20g）
  • 9. Dashi kombu（2 inches [5cm] square） ………… 2
  • 10. Ponzu sauce（soy sauce with dashi and citrus vinegar） ………… As needed

How to make

  1. Slice the white fish into bite-sized pieces and sprinkle salt and sake to season the fish.
  2. 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.
  3. Put the cooking plate with the dashi kombu and place 1 and 2 on top.
  1. Put the washed rice and water in the inner pot and
    set it in the rice cooker.
  2. Insert 3 in the inner pot, select the “Synchro-Cooking” menu,
    and press the [Start] key.
  3. 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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