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[Chef Yoshioka] Olive oil cooked rice

Ingredients

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  • Yellowtail 2 fences
  • Skewered Shitake 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 shares
  • Pure olive oil 1 tsp
  • liqueur 2 tablespoons
  • Soy sauce 1 tablespoons
  • Thin soy sauce 1 tablespoons

Method

  1. Cut yellowtail into bite-sized pieces with skin on.

  2. Add pure olive oil to a frying pan and cook yellowtail over medium heat until lightly browned.

  3. Cut shiitake, hiratake, and salted olives into appropriate size.

  4. ② Add the mushrooms and bake until the yellowtail is browned. Add sake and soy sauce and season.

  5. Stop the rice and add sake (2 tablespoons), soy sauce (1 tablespoon), thin soy sauce (1 tablespoon), and water up to 2 go scale.

  6. 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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