Calories：520kcal　Protein：14.9g　Fat：15.1g　Carbohydrates：74.7g
■Ingredients per serving (g)

• rice … 60
• sweet rice … 20
• water … 90
• kelp … 1
• salt … 0.1
• ginger A … 3
• Pacific saury (filet)… 50
• sake (for pre-seasoning saury filet) … 1
• soy sauce (for pre-seasoning saury filet) … 1
• ginger B (for pre-seasoning saury filet) … 3
• starch … 7
• soy sauce (sauce) … 6
• sugar (sauce) … 3
• sweet sake (sauce) … 5
• sake (sauce)… 5
• white radish sprouts… 1
• oil … 2

■Directions

1. Wash the rice and sweet rice and drain in mesh bowl. Let soak in water with kelp for more then 60 minutes.
2. Take out the kelp and cut into vertical strips using kitchen shears and add salt, ginger A (cut in strips) and mix together with rice and cook.
3. Cut the Pacific saury in 2cm widths and sprinkle with pre-seasoning sake, soy sauce, ginger B (grated) and let stand for 30 min in the fridge.
4. Cut the white radish sprouts in 1cm lengths.
5. Drain off the seasoning from the Pacific saury and coat with starch.
6. Fry the pacific saury in a frying pan with oil until browned.
7. When the pacific saury is cooked add the sauce seasonings to the frying pan and let the sauce seep into the fish.
8. Place the rice in the bowl and lay out the Pacific saury on top and sprinkle with the white radish sprouts.

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