Soboro Meshi (Rice With Flaked Fish Topping)

Mrs. Takeo Isoshima

SERVINGS 6 – 8

• 1 lb. white meat fish
• 1 teaspoon ginger juice
• 2 tablespoons shoyu
• 2 cups water
• 2 tablespoons sugar
• 2 tablespoons sake
• 1 teaspoon salt

Slice fish and boil 10 minutes in 2 cups of water to which 1 teaspoon salt has been added. Drain and grind fish in suribachi. Add seasoning and cook over low heat in a greased frying pan or double boiler. Serve this flaked fish (soboro) over rice cooked as follows:

RICE–6 – 8 SERVINGS

• 3 cups rice
• 1/4 cup sake
• 1/4 teaspoon gourmet powder
• 2¾ cups water
• 2 tablespoons shoyu
• 2 teaspoons salt
• 1 teaspoon sugar

Wash rice. Add water and seasonings and cook (Method I or II on page 29).

Serve hot rice in individual bowls or lacquered boxes; sprinkle soboro generously over rice and serve with finely slivered beni shoga or thinly sliced ginger soaked in vinegar.