Easiest Way to Prepare Super Quick Homemade Grilled Saury on Rice
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Favorite Grilled Saury on Rice. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Saury on Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Saury on Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Saury on Rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Grilled Saury on Rice using 7 ingredients and 4 steps. Here is how you can achieve it.
A twist on the usual canned saury kabayaki.
Canned fish can be eaten with the bones, so it provides a good source of calcium as well as protein.
If you substitute komatsuna or chives for the spinach, you don't have to boil the spinach, so it is easier to prepare.
Ingredients and spices that need to be Make ready to make Grilled Saury on Rice:
- 100 g (1/2 bunch) Spinach
- 1 tablespoon sesame oil
- A pinch salt
- 1 can (100 g) grilled saury kabayaki
- 2 tablespoons sake
- 2 teacups (about 300g) Rice
- 10 g shredded red ginger
Steps to make Grilled Saury on Rice
- Boil spinach, soak in water, squeeze and cut into bite-sized pieces.
- Heat sesame oil in a frying pan, fry spinach, and sprinkle with salt.
- Put the spinach to the edge of the pan, sprinkle with sake, put the grilled saury over the spinach and pour the canned juice over it. Cover with a lid and turn off the heat when the saury is warm.
- Place rice in a bowl, spread spinach on top, top with grilled saury, and pour the remaining broth over the top. Top with red ginger and serve.
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