We had great fun collaborating on our first cooking instalive with our favourite Japanese restaurant Koya during our Snow Peak Spring Festival in the UK ( 27th & 28th June). Shuko, Koya's executive chef and co-founder kindly invited us to her home in South East London and showed us how to cook a simple yet delicious Japanese summer rice dish - we call it " Maze-gohan", it means " Mixed rice" using our new product Donabe-zen pot & serving set.
We'd like to share a recipe here so you can cook it by yourself. If you want to recap the method you can watch the footage from our IGTV.Â
For someone who's never cooked a Japanese dish at home, this is a perfect way to start. It's super easy, healthy and delicious! Please try and let us know how it goes.
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Smoked mackerel, Ginger and Summer garnish Mazegohan
Ingredients: (Serves 2-3 people)
Rice - 300g
Water - 420ml
Soy sauce - 30g
Mirin - 12g
Sake - 12g
mackerel - 2 fillets or 1 whole
Ginger - 1 thumb
Leek - 10 cm or Spring onion 3 stalks
Other garnish you can get a hold of such as cress, shiso, nasturtium
[for the miso soup]
Dried Kombu - 5g
Water - 500ml
Miso paste - 45g
Tofu, wakame seaweed, spring onion
1. Wash the rice in cold water five times, draining and refreshing the water each time
2. Tip the rice out into a colander, transfer to the pot and add water to the level indicated on the inner level for 2 cups of rice or alternatively add 420ml water and leave to soak for about an hour
3. Once the rice has soaked, stir in soy sauce, mirin and sake, place lid and bring to boil at medium heat
4. Once the rice has boiled (you will see the steam coming out of the lid) turn the heat down to low and leave to cook gently for 10 minutes
5. Once the time is up, turn off the heat, leave the rice to steam, still covered, for a further 10 minutes.
6. While the rice is cooking, grill the smoked mackerel at high for 3 minutes and flake the meat.
7. Prepare the garnish by cutting leek or spring onion into thin needle strips.
If using leek, firstly cut into 5cm sticks, then slide the knife along the grain of leek and take the inside young green part out (cut this part for miso soup) and the white skin cut thin along the grain and leave soaking in cold water.
If using spring onion, cut at a sharp angle to get long thin strips and soak in cold water.
(soaking in water will keep the garnish fresh and crunchy, and will also soften the sharpness of the onion).
8. Peel ginger cut into needles by firstly slicing along the grain into thin discs, then cutting them into needles (again along the grain) and add to the water with leek.
9. Prepare any other garnish to go along in similar sizes.
10. Once the rice is cooked, open the lid and add flaked smoked mackerel and 2/3 of the garnish and mix the rice from the bottom of the pot.
11. Serve in your bowl with some extra garnish on top.
12. For the miso soup, start by presoaking kombu in the water for 30 min.
13. Turn heat on at low and gently bring to boil.
14. Once boiled, take kombu out, then add any tofu or vegetables you want in your soup
15. Garnish with spring onion.
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Recipe by Shuko Oda, an Executive chef and co-founder of Koya London. Koya is currently closed due to Covid-19, however they are planning on starting click & collect and delivery service soon!
