dinner · dairy-free
Ocean trout and ikura donabe rice
Rice cooked in a clay pot with homemade ichiban dashi, topped with gently cooked ocean trout and finished at the table with salmon roe and herbs.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy, sesame and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dashi: soak the kombu in the cold water, then heat slowly and remove just before it boils. Add the katsuobushi off the heat, steep 5 minutes and strain.
-
2
Put the rice in a donabe or heavy pot with 360 ml dashi, the soy, mirin and salt. Soak 20 minutes.
-
3
Lightly salt the trout and grill or broil skin side up until the skin crisps and the flesh is just underdone.
-
4
Cover the pot and bring to a boil over medium-high heat, then cook on low 13 minutes. Lay the trout on the rice, cover, turn off the heat and steam 10 minutes.
-
5
At the table, flake the trout into the rice, add the ikura, herbs and sesame and fold gently. Serve with any leftover dashi as a soup.
