Hi, I am Francis, the host of this show, Cooking with Dog.
OK, let's have her clean the sanma, which is Pacific saury.
Chop off the head and tail.
Make a cut through the belly and remove the guts.
Immerse the fish in water and wash it inside.
Use a chopstick to remove the dark flesh along the backbone.
Wash the fish well under running water.
Wipe the fish outside and inside with kitchen paper.
Cut the cleaned fish in half.
Sprinkle salt on both sides and rub it into the surface.
Turn on the stove and place the fish into a saucepan.
Brown the surface and flip it over.
This process removes the fish odor and increases its fragrant flavor.
OK, let's cut the ingredients.
Cut the carrot into four pieces.
Slice it into thin slices.
Spread the shimeji mushrooms into small pieces by hand.
Spread the maitake mushrooms into small pieces by hand.
Slice the ginger into thin slices.
Chop it into fine strips.
Cut the sudachi, which is green citrus, in half.
Cut the green onions into three pieces.
Chop them into fine pieces.
OK, let's cook sanma takikomi gohan.
Place the prewashed rice into a rice cooker.
Add water, granulated kombu dashi, sake, and soy sauce.
Mix lightly.
Let's add the vegetables and mushrooms.
Place the fine ginger, sliced carrot, shimeji, and maitake mushrooms.
Finally, place the fried sanma on top.
Close the lid and set the rice cooker.
When the rice is done, take out the sanma and place it on a plate.
Remove the backbone and small bones thoroughly from the fish.
Return the boneless sanma in the rice cooker again.
Add in the chopped green onions.
Mix the rice and other ingredients until barely combined.
Scoop the sanma takikomi gohan into a bowl.
Sprinkle the green onions and squeeze the sudachi on top.
The sour taste of sudachi and the rich flavor of sanma cooked with fresh mushrooms.
This is one of the autumn flavors that represent Japan.
It might be difficult to find some of the ingredients, but I hope you try it yourself.
Good luck in the kitchen!