Slightly grill the fish to extract some of the oil from the meat, then sprinkle with a pinch of salts. You may do this step either using an oven/ a grill/ or fire touch.

Prepare the rice. Wash, rinse and then soak the rice for 30 minutes. Please refer to my previous post on “how to cook rice without using a rice cooker”

Prepare the Dashi water if not already. Or simply just use water. The amount of water is based on the following ratio. (1 part of rice : 1.1 part of water). Adjust the amount of water for the desired texture of the rice. Either 1.1 or 1.2 parts of water works fine for me. Here I just use a big port of water, dump the head and the bones into it with the piece of seaweed. I am also using a Dashi pack to save the effort.

Close the lid, bring it to a boil. When steam is coming out the claypot, turn to medium heat for 5 minutes. After 5 minutes, turn to low heat for another 5 minutes. After that, turn off the heat and keep the lid closed for another 5 minutes. (Boil, 5 mins medium, 5 mins low, 5 mins off. So roughly 20 minutes in total.)

If you wish to have the rice scorched, turn the heat to medium for another minute. Mix the meat and the rice together. Done.

The remaining Dashi water can be used to make delicious miso soup by simply adding a scope of miso paste.