Breakfast · Japanese · 10 min
Seared Yellowtail with Ume-Shiso Rice and Enoki Ginger Broth
- Calories
- 376
- Protein
- 42g
- Carbs
- 31g
- Fat
- 8g
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
Method
- 01Prepare 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.
- 02Fold the Ume Shiso seasoning into the warm cooked sushi rice until evenly incorporated and vibrant pink.
- 03Heat a non-stick skillet over medium-high heat. Sear the yellowtail strips quickly, about 45 seconds per side, until just opaque but still succulent.
- 04Plating: Place the Ume Shiso rice in the bottom of a shallow bowl. Arrange the seared yellowtail on top.
- 05Pour the hot ginger-enoki broth around the rice.
- 06Garnish with fresh scallions and a dash of shichimi togarashi for a subtle heat. Serve immediately while the broth is steaming.
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