‘Ayu’, a small freshwater trout also known as the ‘sweetfish’ is a summer delicacy, it’s fishing period only during June to September.
‘Ayu’ can be seen at supermarkets during the summer season but hardly natural but aquacultured. Since my husband is an ‘Ayu’ lover, this ayu cooked together with rice is one of his favorite menu, quite an authentic Japanese food. It’s not difficult to cook, although I’m using a hot pot, one click with a rice cooker will do just the same job!
3~4 Ayu (Freshwater Trout)｜鮎
Approx. 5 leaves Shiso｜シソの葉
Bonito Broth-Dashi 600ml, Soy Sauce 60ml, Mirin 60ml, Sake 30ml｜出汁600ml、醤油60ml、みりん60ml、酒30ml