Wednesday, December 1, 2010

Zosui with chilean Sea bass

This is another winter dish. It is called zosui, I say Japanese risotto.

We normally make this after nabe, hot pot dish.
We clean the inside of hot pot after eat nabe.
Then leave broth only and add steamed rice and egg, and cook a couple of minutes.
Rice gets all good stuffs from broth and make great taste.
I do not cook nabe here but braise sea bass bone and take meat and add carrot or onion. And make flavor. It is same after that. I ass steamed rice and egg.

I only make zosui when I cut Chilean sea bass. I can not dump this bone. It is so tasty and need to use for something. I sometimes make soup from this bone.

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