Moonlight fish and sky bean rice : shio-yaki saba and sora-mame gohan

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The moon is announcing rain ?
Let’s grill moon colored fish…
Soramame (sky bean) is the Japanese name of broad beans (favas).

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In the rice cooker : soaked rice, a 1 tbs of mirin and the skins of the beans. So the rice is nicely flavored. Then I take away the skins and replaces with the green inside, add a pinch of salt, and let a few minutes in the steam.
My rice looks… dirty ? Well, it’s not white, it’s polished germinated rice, a healthier version of white rice.

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The flavor + the color !

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Shio-yaki is so simple : salt and grill. It’s saba (mackerel) and its precious healthy omega.

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Of course, 2 items for a Japanese dinner, that would be too sad.
The rest of the menu is in next post.

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3 thoughts on “Moonlight fish and sky bean rice : shio-yaki saba and sora-mame gohan

  1. J’ai une question bête.. Pour les fèves ils faut retirer la peau ou on est pas obligé ? Personnellement je ne l’aime pas trop, mais bon.. Je me demandais comment on faisait le plus communément…

    • Ca depend… de l’age du capitaine. De celui des feves aussi et du plat. Si on les sert crues ou presque on les pele, ou les gens vont les peler dans l’assiette. A moins que ce soit des fevettes nouvelles a peau tres tendre. Mais dans une potee on laissera la peau sinon ca tombe en puree, puis la peau bien cuite n’est pas desagreable.

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