Japanese style pilaf of a Pacific saury

A Pacific saury's autumn (September - November) is a season.
There is a thing exceeding 20%, fat has got fully, and the lipid content of a Pacific saury in the meantime is delicious.
In Japan, a Pacific saury appears on the market in large quantities in autumn.

Except the time of a season, the lipid content of a Pacific saury falls even just over or below 5%.

It is introduction of the dish of a Pacific saury this time.



Material :
Rice 3 合
Pacific saury Two fish
Alcohol Tablespoon 2
Soy sauce Tablespoon 1
Salt Small handful
Omnipotent Welsh onion One duty
ginger One piece

■1

A Pacific saury is taken down and made into three sheets.
About 1cm mincement is used.

■2

To slicing, an omnipotent Welsh onion juliens ginger.

■3

A seasoning and water are put into the washed rice and it unites with the line of 3 合. The Pacific saury of 1 is put and a cooking-rice switch is turned on.

■4

If steamed, Ginger will be mixed with an alcohol small quantity and an omnipotent Welsh onion, and it will steam for 5 minutes, and it is completion.



Generally fat is distinguished by either animal fat or vegetable fat, animal fat has much saturated fatty acid, and many unsaturated fatty acid is contained in vegetable fat.

Although a fish is animal food, lipid does not solidify easily at low temperature and contains many same unsaturated fatty acid as vegetable fat. However, the character differs remarkably.

It is well known by the unsaturated fatty acid of the fish that highly unsaturated fatty acid "EPA" of subject and "DHA" are contained now.

Even if it eats, it is delicious, and it also says the body, and is a Pacific saury of this time.

If it is in Japan in autumn, a Pacific saury will be seen well.
And a Pacific saury is very cheap in Japan.