Photograph of the finished Hatahata-zushi

Japan · Sushi ủ cá hatahata Hatahata-zushi

Hatahata-zushi

2 hr Hands-on time + 3 tuần waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 3.5 lb
  • Photograph of Rice Rice 2.2 lb
  • Photograph of Coarse salt Coarse salt 1.1 lb
  • Photograph of Koji rice yeast Koji rice yeast 8.5 oz
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Cooking sake Cooking sake ¾ cup
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz

Method

  1. 1 The fish are gutted, then marinated in coarse salt for 4 days, and then rinsed with continuously running cold water for 12 hours to remove the salt.
  2. 2 Draining the salt with running water is a mandatory step; if the fish is still salty, the fermentation process is not going to work properly.
  3. 3 Cooked rice is mixed with koji mold, sake, and vinegar to make fermented rice.
  4. 4 Arrange fermented rice, fish, radishes, and shredded carrots in alternating layers in a wooden barrel.
  5. 5 By compressing a heavy object and fermenting it in a cold place for 3 weeks, koji yeast converts starch into a sweet and sour flavor.
  6. 6 Remove the fish from the rice, cut it into pieces, and serve with shredded ginger and some leftover steamed rice.
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