- 300 gm uruchimai rice (see note) (1½ cups)
- 250 gm piece of pin-boned and skinless ocean trout
- To serve: chrysanthemum leaves, thinly sliced nori, sesame seeds
- 40 gm bonito flakes
- 1 large piece of dried kombu (see note), rinsed
- 250 ml genmaicha (see note) or another green tea
- 2 tbsp Shoda soy sauce (see note), or to taste
- 1For broth, combine bonito flakes, kombu and 1 litre water in a saucepan over medium-high heat, bring to the simmer, then set aside to infuse (20 minutes). Strain through a fine sieve into a bowl. Add genmaicha and soy sauce and set aside.
- 2Cook uruchimai rice in a rice cooker (or by absorption method; see note), transfer to a tray and cool to room temperature. Form rice into 6 balls with damp hands and set aside on a tray.
- 3Steam ocean trout in a bamboo steamer over a saucepan of boiling water until just cooked through (6-10 minutes), adding rice balls in the last 4 minutes to reheat. Place a rice ball in each bowl, pour broth over, top with flaked ocean trout and chrysanthemum leaves, scatter with nori and sesame seeds and serve.
Note Uruchimai rice is a slightly sticky Japanese rice. To cook the rice by absorption method, rinse the rice, transfer to a saucepan and add enough water to cover rice by 2cm, cover with a lid and cook over medium-high heat until water is absorbed (about 12 minutes). Dried kombu is a thick seaweed used to flavour soups and sauces; we used Spanish brand Porto-Muiños, available from Fino Food and Wine. Shoda soy sauce is a double-fermented, naturally brewed Japanese soy sauce. Genmaicha is green tea combined with roasted brown rice. Genmaicha and uruchimai rice are available from Japanese grocers.
Drink Suggestion: Nutty, malty amber ale. Drink suggestion by Max Allen