breakfast

Seared Yellowtail with Ume-Shiso Rice and Enoki Ginger Broth

Name: Seared Yellowtail with Ume-Shiso Rice and Enoki Ginger Broth
Ingredients: 156.8 g Raw yellowtail fillet, sliced into 1-inch strips; 51.6 g Sushi rice, cooked; 171.8 g Enoki mushrooms, trimmed and separated; 51.6 g Ume Shiso seasoning; 25.7 g Fresh ginger, minced; 17.3 g Scallions, thinly sliced

Nutrition

376

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Raw yellowtail fillet, sliced into 1-inch strips156.8 g

Sushi rice, cooked51.6 g

Enoki mushrooms, trimmed and separated171.8 g

Ume Shiso seasoning51.6 g

Fresh ginger, minced25.7 g

Scallions, thinly sliced17.3 g

Instructions

Prepare the broth: In a small saucepan, simmer 100ml water with the minced ginger and enoki mushrooms until the mushrooms are tender and the broth is fragrant, about 4 minutes.

Fold the Ume Shiso seasoning into the warm cooked sushi rice until evenly incorporated and vibrant pink.

Heat a non-stick skillet over medium-high heat. Sear the yellowtail strips quickly, about 45 seconds per side, until just opaque but still succulent.

Plating: Place the Ume Shiso rice in the bottom of a shallow bowl. Arrange the seared yellowtail on top.

Pour the hot ginger-enoki broth around the rice.

Garnish with fresh scallions and a dash of shichimi togarashi for a subtle heat. Serve immediately while the broth is steaming.