Key Points of the recipe
There are many ways to prepare rice with Pacific saury, but this time, we gave it a Western twist. The base is Japanese-style, but a drizzle of olive oil at the end transforms it into a more Western dish. The liver sauce, reduced with red wine and balsamic vinegar, pairs perfectly with the rice.
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Ingredients (Serves 3–4) | Cooking Time: approx. 1 hour) Main Ingredients:
For the Sauce:
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Instructions
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Prepare the Pacific saury
Fillet the Pacific saury into three pieces and separate the livers, straining them through a sieve. Lay the fillets on a tray, sprinkle them with salt, and let them sit for about 10 minutes. Pat them dry with paper towels. Score the skin and grill the fillets until cooked.
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Make the sauce
Heat olive oil and minced garlic in a small saucepan. Once fragrant, add the saury livers and sauté gently over low heat.
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Cook the rice
Rinse the rice and let it soak in water for about 30 minutes (water not included in the listed ingredients). Drain the rice in a sieve, then place it in a heavy-bottomed pot along with the measured water and kombu. Bring to a boil over high heat, then cover and cook over low heat for 10 minutes. Turn off the heat, drizzle sake along the edge of the pot, and let it steam for 10 minutes.
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Assemble the dish
Remove the kombu from the rice, drizzle extra virgin olive oil over the rice, and mix well. Arrange the grilled saury on top, sprinkle with scallions, and generously season with black pepper.
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★Advantages of Using kakugama: |
Reason for Pairing this Dish with Orange Wine
This time, I paired the dish with a Japanese white wine made from 100% Albariño grapes. Its aroma, reminiscent of small blossoms like osmanthus, evokes the essence of autumn. The wine’s delicate balance complements the fusion of Japanese and Western flavors in this dish perfectly.
