Tilefish (Kinmedai) Rice Cooked in a Pot
Making Delicious Tilefish (Kinmedai) Rice in a Pot: A Rice Dish Recipe
Let’s make a delicious pot rice dish using tilefish, also known as kinmedai! This is a precious fish dish often considered a high-quality ingredient prized for its excellent flavor.
Main Ingredients
- Rice
- Tilefish (Kinmedai)
- Kabocha Squash
- King Oyster Mushroom
- Kombu (Dried Kelp)
- Katsuobushi (Dried Bonito Flakes)
- Green Onion (Scallion)
- Ginger
Cooking Instructions
Step 1
Thoroughly wash the fresh tilefish (kinmedai) under running water. Remove the gills and innards, then make cuts from tail to head. Fillet the fish, carefully separating the flesh from the bones, and prepare it.
Step 2
Lightly sprinkle the filleted tilefish with sake (or mirin) to remove any fishy odor. Season with a pinch of salt and pepper. Let it marinate for a short while to allow the flavors to meld.
Step 3
Peel the kabocha squash, remove the seeds, and cut it into bite-sized cubes (about 1.5 cm). For the king oyster mushrooms, separate the stems from the caps. Cut the caps into 2-3 pieces. (Using only the caps can provide a better texture.)
Step 4
Finely chop the green onion (scallion) for garnish. Peel the ginger and cut it into thin julienne strips to add an aromatic touch. (You can omit the ginger if you prefer not to use it.)
Step 5
Prepare the dashi broth, which is key to a delicious pot rice. Place kombu (dried kelp) in a pot with cold water and bring to a boil. Once boiling, turn off the heat and immediately remove the kombu. Add katsuobushi (dried bonito flakes) and let it steep for about 10 minutes. Strain through a fine-mesh sieve to get a clear dashi broth.
Step 6
Rinse the rice and soak it in water for about 30 minutes. Transfer the soaked rice to your pot. Add the cubed kabocha squash and sliced king oyster mushroom caps on top of the rice. Pour in the prepared dashi broth as the cooking liquid. Cook the rice as you normally would.
Step 7
While the rice is cooking, lightly oil a pan and pan-fry the seasoned tilefish fillets over medium heat until golden brown on both sides. Be careful to cook it thoroughly while keeping the inside moist.
Step 8
When the rice is almost done, evenly spread the finely chopped green onion over the top of the rice. Arrange the pan-fried tilefish fillets attractively on top.
Step 9
Finally, place the julienned ginger over the tilefish to enhance the aroma. (You can omit the ginger if you find its flavor too strong.) Cover the pot with the lid and let it steam for about 5-10 minutes, allowing the flavors and aromas to permeate the rice.
