Ayu rousui (Sweetfish porridge) ｜ Our Regional Cuisines

1. Wash and drain rice.

2. Cut potatoes into 1.5 cm (0.6 inches) thick chunks or dice.

3. Cut eggplant in two lengthwise and cut into thin slices. Cut onion into thin slices.

4. Remove the stems of shimeji (shimeji mushrooms), break into pieces, and cut chinese chives into 2 cm (0.8 inches) pieces. Cut sudachi into round slices.

5. Put rice and water in a flat pot, add potatoes, eggplant, onion, and shimeji mushrooms, and bring to a boil over high heat.

6. Bring to a boil, reduce heat to low, and when vegetables are cooked, place Ayu (Sweetfish) with scales removed on top and simmer. (If there is sand in the belly of the ayu, remove the entrails.)

7. Once the rice and the Ayu (Sweetfish) are cooked, add the miso and cook, stirring gently.

8. Finally, add chinese chives and sudachi (a Japanese citrus fruit). Serve in bowls and sprinkle with shichimi (seven spice) togarashi.