Ingredients
2 cans saba (180g each)
2 packs salad club brand sliced black olives
2 packs watercress
1/2 red onion
600g cooked rice (note: 1 green cup makes 330g of cooked rice)
1/2 kosaji salt
2 osaji lemon juice (fresh) – should be Japanese lemon if possible
small amount of course black pepper (milled)
1 osaji olive oil
Steps
Cook rice.
Take out pieces of fish from the can. Don’t use the juice in the can – use a strainer.
Cut red onion into 5-6mm wide pieces. Cut lengthwise first and then cut in half. Soak onion in water for three minutes. Drain the bowl using a strainer to remove moisture from the onion. Use a paper towel to further remove moisture from onion.
Wash watercress. Cut off bottoms. Cut each bunch into 3-4cm pieces.
Pour olive oil into frying pan. Place pieces of saba in frying plan and roast each surface (4 sides) using chopsticks or tongs. Cook until brown but not burned. Be careful not to squeeze too much.
Place cooked rice into a big bowl (stainless steel bowl). Make sure the temperature of the rice lowers to human body temperature. Use a portable fan if necessary.
Add onions, black olives, and salt. Mix.
Add the fish, watercress, and lemon juice. Mix with the other ingredients lightly.
Serve on each plate. Sprinkle some black pepper over the rice. (very important)
Serve With
Corn soup or other western style soup.
Tamagawa Salad 