‘Ayu’ / Freshwater Trout cooked in a hot pot over rice.
Ayu (freshwater trout) is a seasonal fish which signifies the arrival of summer. Fishing Ayu in clear rivers begin in early July, the dates differing in various parts of Japan; although natural Ayu comes quite expensive.
‘Charcoal grilled Ayu beside an open fire’ is probably the most popular way of cooking but here is also another easy way of cooking Ayu at home.
Ayu (Freshwater Trout) Rice Pot Recipe
Shiso Leafs::::Approx. 5 leaves
Dashi for Rice:::::::: For 3cups of Rice (Bonito Broth-Dashi 600ml, Soy Sauce 60ml, Mirin 60ml, Sake 30ml)
written by Hisako Makimura/Tokyo, Japan