japanese

Sanma Kabayaki Bowl with Scallion and Sansho

Name: Sanma Kabayaki Bowl with Scallion and Sansho
Yield: 1 serving
Cuisine: japanese
Ingredients: 180 g pacific saury fillet; 2 g salt; 7 g neutral oil; 18 g soy sauce; 18 g mirin; 6 g sugar; 25 g water; 240 g cooked short grain rice; 25 g scallions sliced; 0.3 g ground sansho pepper

This simmered dish pairs scallions sliced with ground sansho pepper, pacific saury fillet and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

45 g Protein

84 g Carbohydrates

11 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g pacific saury fillet 180 kcal
2g salt 0 kcal
7g neutral oil 62 kcal
18g soy sauce 13 kcal
18g mirin 43 kcal
6g sugar 23 kcal
25g water 0 kcal
240g cooked short grain rice 312 kcal
25g scallions sliced 9 kcal
0g ground sansho pepper 1 kcal

Cooking instructions

pacific saury filletsaltneutral oil
Pat the saury dry and lightly salt. Heat oil in a nonstick skillet over medium-high.
pacific saury fillet
Cook saury skin-side down until crisp, 3-4 minutes. Flip and cook 2 minutes more.
soy saucemirinsugarwater
Lower heat. Add soy sauce, mirin, sugar, and water to the pan. Simmer and spoon glaze over the fish until thick and shiny, 1-2 minutes.
soy saucecooked short grain rice
Serve hot rice in a bowl. Place the glazed fish on top and pour remaining sauce over.
scallions slicedground sansho pepper
Top with sliced scallions and a light sprinkle of ground sansho (or black pepper).