Enoki & Mackerel Takikomi Gohan

Drain the canned Mackerel and discard the liquid. Sprinkle with grated Ginger and Sake (Rice Wine). This will reduce the fishy smell, and add umami and flavour.

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking.

Place Enoki pieces over the rice evenly, sprinkle with Soy Sauce and Mirin. Place the Mackerel fillets, liquid and Ginger. No need to stir.

Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.

Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.