塩は最小限、それでも旨い。白身のトロ・のどぐろの旨みを全部使い切る贅沢パエリア

A collaboration with Pride Fish 🐟 This time, we're featuring Yamaguchi Prefecture's "Nodoguro." Introducing an ultra-luxurious paella featuring this premium fish, also known as "fatty tuna" (white meat)! The broth carefully extracted from the bones of the fish and its exquisite fat thoroughly infuse the rice. Even with minimal salt, the umami of the Nodoguro is undeniable. The contrast between the texture of the rice and the tenderness of the Nodoguro makes this an addictive dish. Mushrooms add a nutritional balance. A must-make dish for Christmas or special occasion dinners! Served with Hakutsuru Blanc, of course! ◆PRIDE FISH "Yamaguchi Nodoguro" https://www.pride-fish.jp/JPF/pref/de... ◆Featured Alcohol "Hakutsuru" Blanc (Hakutsuru Blanc) https://www.e-hakutsuru.com/products/... [Yamaguchi Nodoguro Japanese-Style Paella / Recipe] ◆[Ingredients] 1 Nodoguro 1 Nodoguro (bones) 150g Rice 50g Onion (minced) 5g Garlic (minced) 10g Tomato Paste 300cc Water 5g Kelp 5g Hondashi Shiso Salt (to taste) 50cc Sake 20g Olive Oil 40g Shimeji Mushrooms 30g Long Onion (Shredded) 3g Parsley Lemon (sliced) ◆[Steps] 1. Remove the scales from the Nodoguro, cut off the head, and fillet it into three pieces. Remove the bones. Remove the eyes and gills from the head, combine with the bones from step 1, and transfer to a bowl. Soak in water for 15 minutes to drain the blood. ② Add olive oil to a pot and soak the bones from step 1. Fry over medium heat for 5 minutes. Once thoroughly fried, add 300cc of water, add the kelp, and simmer for 15 minutes. ③ After 15 minutes, strain the bones through a colander, return them to the pot, and simmer until the liquid is reduced to 220cc. Once reduced, add salt and Hondashio to adjust the flavor. ④ Add olive oil to a frying pan and fry chopped garlic (5g) and chopped onion (50g). ⑤ Once the rice has softened, add the unwashed rice and fry lightly. Once the rice is translucent, Add tomato paste (10g) and barashimeji mushrooms and fry a little, then add 50cc of sake and let the alcohol evaporate. ⑥ Once the alcohol has evaporated, add the broth from step ③. Simmer over medium heat, bringing the liquid to a gentle boil. Keep for 10 minutes. ⑦ Meanwhile, add olive oil to another frying pan and fry the Nodoguro (rosy seabass) skin-side down over high heat until fragrant. Once the skin has browned, lightly cook the inside as well. ⑧ After 10 minutes of ⑥, when the surface begins to bubble, place the Nodoguro (rosy seabass) from step ⑦ on top of the rice, cover, and cook over low heat for 8 minutes. Turn off the heat and let steam for 10 minutes. ⑨ Julienne the green onions and soak in water to make shredded scallions. ⑩ Slice the lemon into wedges. To garnish, place the shredded scallions in the center and the lemon on the side. Finished! #Hakutsuru #FishDay #FishCookingClub