Hamachi Nabe Recipe
Yellowtail, koshihikari rice, soybroth, egg yolk
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Ingredients
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Main Ingredients
Garnishes
Method
Preparation
- 1
Prepare the Rice
Rinse the koshihikari rice under cold water until the water runs clear. Drain and let it sit for about 30 minutes.
- 2
Chop the Garnishes
Finely chop the scallions and shiso leaves. Rinse the mitsuba and set aside for garnishing.
Cooking
- 3
Cook the Rice
In a pot, add the soaked rice and 1.5 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked. Remove from heat and let it sit covered for another 10 minutes.
- 4
Prepare the Broth
In a large pot, combine the dashi broth and soy sauce. Bring to a gentle simmer over medium heat.
- 5
Add Hamachi to the Broth
Cut the hamachi into bite-sized pieces. Once the broth is simmering, gently add the hamachi pieces and cook for about 3-5 minutes until they are just cooked through.
- 6
Serving
In a serving bowl, place a portion of rice, ladle the hamachi and broth over it, and top with an egg yolk. Garnish with chopped scallions, shiso leaves, and mitsuba.
