-- The basics of Japanese cuisine: enjoying every last bite of a whole sea bream
Basic sea bream rice cooked in a clay pot.
Finally, pour dashi over the rice to make sea bream chazuke.
I didn't do anything special,
The taste can change dramatically depending on the heat, timing, and how the ingredients are handled.
Using up the entire sea bream without leaving any waste,
This is a basic dish for making Japanese food at home . 
The idea behind this recipe
A common mistake when making sea bream rice is
Scales and small bones get mixed in with the rice .
The food that should have been delicious,
It will be difficult to eat and leave a bad impression.
In this recipe,
This problem can be prevented by first making the stock using sea bream bones and always straining it before using .
It takes a little time, but
The degree of completion of the finish varies greatly.
Ingredients (2 cups)
Sea bream rice
・Rice: 2 cups
・Soy sauce: 2 tablespoons
・Sake: 2 tablespoons
・Mirin: 2 tablespoons
・Sea bream: 1 fish
Sea bream chazuke
・Sesame paste: 2 tablespoons
・Mirin: 2 tablespoons
・Soy sauce: 2 tablespoons
・Sugar: 1 teaspoon
*The soup stock used is made from sea bream bones.
How to make it (complete version)
① Prepare the sea bream
Fillet the sea bream into three pieces.
Remove the ribs and backbone and remove the skin from the back.
Cut the head into a helmet-splitting shape.
Sprinkle salt all over the fish and let it sit for about 10 minutes.
Wipe off any excess moisture and remove any odors. 
② Grill the fish bones
In a preheated oven at 230°C,
Grill the sea bream bones for 10 to 15 minutes until well browned.
Grilling removes the odor,
It adds a fragrant and rich flavor to the soup stock.
③ Make the broth
Put water, grilled fish bones, and kelp in a pot and heat.
Once boiling, skim off the scum and simmer over low heat for about 10 minutes.
Turn off the heat and remove only the kelp.
Leave it as it is until it cools. 
④ Grill the sea bream
Grilled sea bream fillets over charcoal.
It doesn't have to be charcoal,
Adding the scent of charcoal will improve the finished product even more. 
⑤ Preparing sea bream chazuke
Mix sesame paste, mirin, soy sauce, and sugar to make the sesame sauce.
Marinate the sea bream sashimi in sesame sauce. 
⑥ Strain the broth
Once the soup stock in the pot has cooled completely,
Carefully strain using a strainer.
In this process,
It can remove the scales and small bones that tend to get mixed in with sea bream rice. 
⑦ Cook sea bream rice
Washed rice and strained broth in a clay pot.
Add grilled sea bream fillets and cook.
Once cooked,
Break the flesh and mix with rice. 
⑧ Finish with sea bream chazuke
First, have a bowl of sea bream rice.
next,
Topped with sea bream marinated in sesame sauce,
Pour plenty of warm broth over it.
Add condiments to taste,
Serve as sea bream chazuke. 
Cookware used
*Please see the product page for details on each tool.
Also introduced in the video
On YouTube,
We kept the explanations to a minimum and focused on the flow and sounds of cooking.
If you look at it together with the text,
I think it helps you understand the heat and timing better.
summary
Sea bream rice and sea bream chazuke,
It's not a special dish.
That's why,
Facing the materials,
Using the right tools directly affects the taste.
As a basic ingredient for home-cooked Japanese cuisine,
Please give it a try. 
