This has the delicious taste of yellowtail mixed with barley miso, signatures of my home in Ehime Prefecture. It takes a just a little bit of time to create this aromatic soboro dish. When its done, just scatter shredded shiso leaves on top and mix it with rice.
Sprinkle salt over the yellowtail fillets and let them sit for 5 minutes. Go really light on the salt. A single pinch of salt will do for both fillets.
Next, cook the fillets. This can be done on a grill pan or however you like. Once they are done, remove the skin and flake the fish into smaller pieces.
Mix the ☆ ingredients together, then stir in the flaked fish. Transfer this mixture to a frying pan and cook over low heat. The heat will bring out the aroma of the mixture.
Once the soboro mixture is crumbly, top with ★ and let it cook for another minute, making sure it doesn't burn.
Julienne the shiso leaves. Mix 1/3 of the soboro and shiso in with the rice. Pack that portion into your bento and top with the rest of the soboro. Any leftover shiso or sesame seeds can be added for garnishing.
See Recipe ID: 2337355 for vegetables deliciously cooked Nanban-Style.
Story Behind this Recipe
In this bento, the flavors of the main dish, miso yellowtail soboro with rice (combining the flavor of yellowtail with the saltiness of barley miso), is complemented by East Asian Vegetables (sour), Sesame Chinese Water Spinach (bitter), and Sweet Fried Egg (sweet). I made it to evoke the local "Satsuma" cooking style of Ehime Prefecture.
When packing the dish into your bento or lunch container, if you mix 1/3 of the soboro in with the rice, it will infuse the rice with more flavor and taste so much better.