- 1 pound [454 g] rice
- 3 cups [750 mL] water
- 4 tablespoons [60 mL] sake [Japanese rice wine] or sherry
- 1/4 teaspon [1 mL] salt
- 1 1/2 teaspoons [7.5 mL] soy sauce
- 1/2 pound [227 g] sea bream or turbot
- Salted boiling water
- 3 tablespoons [45 mL] sugar
- Pinch of salt
- Red food colouring [cochineal]
- 1 egg
- 1 1/2 teaspoons [7.5 mL] sugar
- 1/4 teaspoon [1 mL] salad oil
- Chrysanthemum leaves
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- One hour before preparation time, cook rice: wash and mix rice, in a heavy bottom saucepan, with water, 2 tablespoons [30 mL] of sake, 1/4 teaspoon [1 mL] salt and soy sauce.
- To cook, bring to boil, lower heat, cover and simmer for 10 to 12 minutes.
- Turn off heat and let rest for 15 minutes; transfer to a deep serving bowl.
- While rice is cooking, cook sea bream or turbot in boiling salted water; remove skin and bone, wrap in a cloth and rub lightly until the fish flakes.
- Put 3 tablespoons [45 mL] sugar, 2 tablespoons [30 mL] of sake and pinch of salt into a pan.
- Add a few drops of cochineal and the fish and cok, stirring briskly to prevent sticking until fish is dry.
- Beat the egg, add pinch of salt, remaining sugar and salad oil.
- Put into a pan and scramble.
- Divide rice into 12 portions and roll into balls.
- Wring a cloth tightly out of cold water.
- Divide the fish into 12 portions.
- Put 1 portion on the cloth and squeeze tightly.
- Make and indentation in the center of the ball with the finger, then remove the cloth.
- Fill the hole with scrambled egg, press together.
- Make other balls in the same way.
- Arrange on a plate, garnish with chrysanthemum leaves.
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