23 2 2() 100g() 1 300ml 2 1 2 1.30102.3.(2)4.(3)10105.6.-------------------------------------------------------------------------------------------(English Recipe)Autumn Rice DishServings: 2-3INGREDIENTS2 cups white rice2 mackerel pikeSalt, to taste300 milliliters dashi stock2 tablespoons sake1 tablespoon mirin2 tablespoons soy sauce100 grams shimeji5 grams fresh ginger, thinly slicedSliced green onions, to tastePREPARATIONRinse the rice, then soak in water for 30 minutes. Remove heads, tails, and internal organs of the mackerel pike, then sprinkle with salt. Let rest for 10 minutes, then drain. Lay a piece of parchment paper over a large pan, then place the mackerel pike on top. Cook over medium heat for 3 minutes per side, until browned on both sides. Use the parchment to remove the cooked mackerel pike from the pan.Add the soaked rice, dashi, sake, mirin, soy sauce, and a pinch of salt to the pan and stir to combine.Add the shimeji, ginger, and mackerel pike. Cover and cook over high heat until boiling, then reduce the heat to low and cook for 10 minutes. Remove from the heat and steam for 10 minutes, until the rice is tender.Remove the bones from the mackerel pike, then mix well. Garnish with green onions.Enjoy!