Need: 2 cups of rice, 1-2 Tai, Konbu kelp, half cup Shiro Dashi, 2-3 tbsp Soy Sauce, leek, 1 inch piece ginger, Mitsuba

1. Put the Konbu cup in 2 cups of water and wash the rice.

2. Clean the fish by removing the scales, taking out the gills and innards from the belly, wash and keep to the side.

3. Add the washed rice to the Konbu in a large pot.

4. Pour in the Shiro Dashi and Soy Sauce, thinly slice and add the ginger.

5. Place the fish on top.

6. Throw over some chopped leek, cover and bring to the boil.

7. Turn down and leave to simmer for 8-10 minutes, turn off and let steam cook for 10 mins before opening.

8. Remove the heads, bones and konbu.

9. Gently mix before serving with fresh mitsuba thrown over.

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