This dish combines grilled, seasonal Pacific saury rich in flavor with aromatic ingredients like ginger and kabosu citrus, creating a rice dish that captures the essence of autumn. Easily prepared in a pan, the result is a fragrant, crispy-bottomed rice infused with the umami of seasonal ingredients. Perfect for autumn, this dish will satisfy both your body and soul.

Cooking

• Wash the rice and soak it in water for about 1 hour. Then drain it in a colander.
• Make a cut along the belly of the Pacific saury to remove the innards, and cut the fish in half. Rinse well with water, pat dry, and sprinkle with salt. Grill the fish in an toaster or fish grill.
• Cut off the base of the shimeji mushrooms and break them apart. Cut the burdock root in half lengthwise, then slice it thinly on the diagonal.
• Place the rice in a frying pan and pour in the mixed ingredients from (a). Bring to a boil over high heat and stir well with chopsticks to prevent sticking.
• Reduce to medium heat, add the shimeji mushrooms, burdock root, and julienned ginger, cover with a lid, and cook for 7-8 minutes.
• Place the grilled Pacific saury on top of the rice mixture, cover with a lid again, and cook on low heat for about 5 minutes. Turn off the heat and let it steam for 5 minutes. Remove the fish head and bones, flake the fish, and mix everything together.
• Serve in bowls, sprinkle with chopped green onions, and squeeze kabosu over the top before eating.