Taking out the parts from the fish first will make it easier for children to eat this dish, cooked rice flavoured with various ingredients. After the rice is cooked, you only need to mix it with rice.
- 450 g Rice
- 600 ml Dashi stock (from Bonito flake and Kombu seaweed)
- 3 pieces Mushrooms
- 50 g Carrots
- 2 Tablespoon Cooking sake
- 2 Tablespoon Sweet sake
- 3 Tablespoons Light soy sauce
Wash uncooked rice and drain and leave it to dry for 30 minutes.
(Chop the ingredients) Using cookie cutter to cut carrots will make children get more interested. Slice mushrooms, any mushrooms of your choice.
(Rainbow trout) Take out scales, head, innards, fin, middle bones and belly bones. It’s easier to take out middle and belly bones after fish is sliced in the middle from the belly side.
The fish will be cooked so small bones trout always have will be left untouched. If you don’t like them, take them out with tweezers.
(Cook the rice) Put washed rice and dashi stock in a pot, add seasonings, place rainbow trout with skin side down. Decorate carrots and mushrooms, put a lid on and start cooking.
When it boils, lower the heat and cook 15 minutes, then turn off the heat and leave it for 15 minutes with a lid on. Now we are ready to eat !!
I will show you in details how to prepare rainbow trout in a video on Coozy Life. https://youtu.be/9ksN4dCtxY8
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