STEP 1/8
It's good to use trimmed fish, but if you don't have it, scoop 2 pieces of po.
Season the fish with salt and pepper.
STEP 2/8
Put the remaining head and bones in cold water and make broth.
At this time, add green onions, minced garlic, pepper, and 2 tablespoons of mirin and boil for 15 to 20 minutes.
STEP 3/8
Cut minced garlic into pieces in a pot, stir-fry oil or butter, and then add soaked rice together and stir-fry for about 2 minutes.
STEP 4/8
Then, add sea bream broth and water to hold the rice water and cook rice with tsuyu.
STEP 5/8
Grill the potted fish while the rice is cooked.
When baking, put enough oil on it and bake it until golden brown,
Use a kitchen towel to drain the oil from the cooked fish.
STEP 6/8
And when the rice starts to boil, put the grilled fish on the rice and cook it more while steaming.
STEP 7/8
When it is finished with moxibustion, it cuts green onions or chives, sprinkles them on rice, and cooks them slightly with residual heat to reduce the spicy taste.
STEP 8/8
The completed rice can be mixed evenly with rice while crushing the fish flesh with a spatula, and then mixed with seasoned soy sauce.