Kuni Ichikawa

Tai-gohan snapper on rice - Japanese paella

Ingredients

1 whole snapper
2 cups rice
1/4 cup sake
8 button mushrooms
1 packet enoki mushrooms
1 packet shimesi mushrooms
1 bunch mitzuba leaves or a little coriander
salt

Method

Fillet snapper and put the head and bones in a pot. Cover with water and simmer for 30 minutes to make a stock.

Wash rice thoroughly and drain in a colander.

Strain the stock, add a little salt and sake.

Put rice and stock into a thick iron pot and place in oven for 20 minutes on moderate heat.

Add sliced mushrooms, and put the pot on low gas for 10 minutes.

Cut snapper into chunks, salt and leave aside.

Place snapper pieces on top of the rice and cook a further 5 minutes with the lid on.

Just before serving add the mitzuba leaves.

Serve on plates or in bowls.

This is a home-style dish and is best served at the table, with the most honoured guests getting the chance to take the crusty bits at the bottom of the pot.