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[Chef Yoshioka] Olive oil cooked rice
Hanamaru MarketRecipe using local products Oidemai RiceOlive oilOlive YellowtailPickled Green Olives

Ingredients
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- Yellowtail 2 fences
- Shiitake mushroom 3
- Hiratake 1/2 pack
- Pure olive oil 1 tablespoons
- liqueur 2 tablespoons
- Soy sauce 2 tablespoons
- Rice 2 go
- Salted olives 20 individual
- Ginger (shredded) 1 piece
- Mizuna 1 share
- Pure olive oil 1 tsp
- liqueur 2 tablespoons
- Soy sauce 1 tablespoons
- Thin soy sauce 1 tablespoons
Method
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Cut yellowtail into bite-sized pieces with skin on.
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Add pure olive oil to a frying pan and cook yellowtail over medium heat until lightly browned.
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Cut shiitake, hiratake, and salted olives into appropriate size.
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② Add the mushrooms and bake until the yellowtail is browned. Add sake and soy sauce and season.
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Stop the rice and add sake (2 tablespoons), soy sauce (1 tablespoon), thin soy sauce (1 tablespoon), and water up to 2 go scale.
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Add ④ to the rice cooker and peel the skin into shredded ginger, salted olives,
Add pure olive oil (1 tsp) and cook.
When cooked, add chopped mizuna and mix well to complete.
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