Directions

To Prep

1. Wipe the dried kombu with a clean cloth to remove any dirt, but not the white powdery substance on the surface.
2. Combine the water and the kombu together in a pot and let the kombu soak for approx 30 mins.
3. While the kombu is soaking, rinse the rice with water until the water begins to run clear. Cover the rice with water and let soak for approx 30 mins to 1 hr.
4. Score the fish on both sides before lightly rubbing in the salt and adding in the sake. Let the fish marinate for 10 mins before patting dry.
5. After the kombu has finished soaking, turn on the stove and set it to low. Slowly heat up the water until it just begins to boil before removing it from the heat and setting it aside.

To Cook

1. In a pan or grill, cook the fish for 3 mins on each side or until a nice brown sear has been achieved. The fish doesn’t need to be fully cooked through at this stage.
2. In a large pot, drain and add the rice, kombu stock, salt, sake, soy sauce, and mirin. Stir until all of the ingredients have been well combined before topping with the grilled fish and grated ginger.
3. Cover the pot and heat over a medium-high heat until the stock begins to boil. Reduce to a simmer and cook for approx 10 mins before removing from the heat and letting stand for another 5-10 mins.

To Serve

1. Serve the entire dish as is, in the pot, garnished with chives and white sesame seeds! Enjoy!