Rice Flour Seafood Korean Pancakes 米粉の海鮮チヂミ
Rice Flour Seafood Korean Pancakes
Healthy
Main Dishes
Pacific saury and rice salad 秋刀魚とお米のサラダ
This dish is a salad made with French culinary techniques using the rich sweetness and texture of Japan Rice. It combines Pacific saury, aromatic vegetables, olive oil, and red wine vinegar to provide a light way of savoring the delicious rice flavor.
There is a dish in Southern France called salade de riz made with rice and marinated anchovies or tuna. Today’s recipe is a masterpiece that allows you to fully enjoy the deliciousness of rice as the centerpiece—similar to Japan’s traditional dish, chirashizushi, but in the form of a salad. The unique combination of using flavorful rice grown in Japan and the deep, rich umami of Pacific saury offal provides a surprising and totally novel experience.
日本のお米の持つふくよかな甘みと食感を、フランス料理の技法でサラダに仕立てた一皿です。秋刀魚に香味野菜、オリーブオイル、赤ワインビネガーを合わせたこの一品、軽やかにお米の美味しさを味わえます。
南仏には、お米にアンチョビやツナの油漬けを用いて作る“サラダ・ドゥ・リ”という料理がありますが、こちらはサラダのようにさっぱりとしていながらも、日本の伝統料理である“ちらし寿司”のように、主役であるお米の美味しさを存分に楽しめる逸品。日本産ならではの味わい深いお米に、秋刀魚の内臓が持つ奥深い旨みを活かすユニークな組み合わせは、これまでにない新鮮な驚きをもたらしてくれます。
How to make
Grill the skin of the saury until it is golden brown without overcooking the meat. It is important to produce an aroma while retaining the soft texture. Prepare the seasoning sauce by simmering bell peppers, and then put the sauce in the frying pan used to grill the fish and combine it with the offal to bring out the umami even more. It is important to let the seasoning sauce cool completely before mixing in the reheated pre-cooked rice. After adding and mixing in the vegetables, raisins, and chopped saury, squeeze lemon over it and sprinkle powdered cheese on top.
Ingredients 2 servings
- 200g
- Pre-cooked rice pack (or cooked rice)
- 1 Pacific saury
- *Can be substituted with other blueback fish such as sardines, horse mackerel, mackerel, or Pacific herring.
- 2g
- Garlic
- 15g
- Red bell pepper
- 15g
- Yellow bell pepper
- 30g
- Spinach
- 30g
- Tomato
- 3g
- Shallot
- 7g
- Raisins *Can be substituted with another sweet dried fruit.
- One-eighth of a lemon
- To taste
- Salt
- 1 Tbsp
- Olive oil
- 6g
- Powdered cheese
Condiments A
- 30g
- Olive oil
- 15g
- White wine
- 15g
- Red wine vinegar *Can be substituted with rice vinegar.
- 6g
- Sugar
- 6g
- Salt
Prepare the rice.
Please prepare pre-cooked rice (packaged rice) in advance. If you plan to cook rice yourself, please refer to this.
Cooking steps
（About 30 minutes）
Prepare the vegetables
Crush and mince the garlic.
Slice the red and yellow bell peppers.
Blanch the spinach in boiling water and then chop it into small pieces.
Mince the shallots. Cut the tomato into small cubes.
Remove the offal from the saury
Cut off the head of the saury, open the belly, and remove the offal.
There may be scales in the offal, so squeeze and remove about 1 cm of the top part of the offal.
*If you use a blueback fish other than Pacific saury, the offal will not be used so it can be discarded.
Fillet the saury
Slowly move the knife along the fish from the tail towards the head, feeling for the bones, and peel off one side.
Turn the saury over and do the same with the other side to remove the meat.
To remove the belly bones, lay the knife flat.
To create a good texture, you can remove small visible bones with tweezers.
Lightly salt both sides of the saury. Use about 0.7 to 0.8 g.
Make the seasoning sauce
Pour the olive oil into a frying pan or shallow pot, heat the oil, and then fry the garlic on medium heat.
Once it becomes fragrant, reduce the heat to low, add the red and yellow bell peppers and Condiments A, and simmer until soft.
Add the saury offal and mix it in on low heat while mashing it.
Grill the saury
Add 1 Tbsp of olive oil to the frying pan, turn the heat to medium, and grill the four pieces of saury starting with the skin side.
When they reach a golden brown color, turn them over and lightly cook the other side.
Finish the seasoning sauce
Add the seasoning sauce from step 4 to the frying pan used to grill the saury and mix it on low heat.
Once it is all mixed, put it in a shallow tray or other pan and put that in a bowl filled with ice water to cool.
*If you are chilling it in the refrigerator, let it rest for about an hour.
Mix the seasoning sauce into the pre-cooked rice
Heat the pre-cooked rice and break it up, then mix in the seasoning sauce that has cooled in the tray.
*You can prevent it from becoming sticky by fanning it with a round paper fan or other fan while mixing.
Mix the vegetables into the rice
Add the vegetables prepared in step 1 (spinach, tomato, and shallot) and the raisins to the rice and mix it all together.
Mix the saury into the rice
Cut three of the grilled fish strips into 1 cm pieces and mix them into the rice.
*Leave one strip as is.
Add the powdered cheese and mix to finish
Add the powdered cheese to the rice.
Place the rice on a plate, lay the remaining strip of saury on top for decoration, and then sprinkle more powdered cheese on top to finish.
