Grilled Saury on Rice
A twist on the usual canned saury kabayaki.
Canned fish can be eaten with the bones, so it provides a good source of calcium as well as protein.
If you substitute komatsuna or chives for the spinach, you don't have to boil the spinach, so it is easier to prepare.
Grilled Saury on Rice
A twist on the usual canned saury kabayaki.
Canned fish can be eaten with the bones, so it provides a good source of calcium as well as protein.
If you substitute komatsuna or chives for the spinach, you don't have to boil the spinach, so it is easier to prepare.
Open in Cookpad AppSteps
- 1
Boil spinach, soak in water, squeeze and cut into bite-sized pieces.
- 2
Heat sesame oil in a frying pan, fry spinach, and sprinkle with salt.
- 3
Put the spinach to the edge of the pan, sprinkle with sake, put the grilled saury over the spinach and pour the canned juice over it. Cover with a lid and turn off the heat when the saury is warm.
- 4
Place rice in a bowl, spread spinach on top, top with grilled saury, and pour the remaining broth over the top. Top with red ginger and serve.
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