Yellowtail and Miso Soboro Bento

• 150 grams Yellowtail Fillet
• 50 grams Barley Miso (sweet miso)
• 1 to 2 teaspoon Sugar
• 1 tsp Mirin
• 5 grams Grated ginger
• 3 grams Grated garlic
• 1 tbsp plus Ground sesame seeds (white)
• 1 Rice, Shiso leaves, Sesame seeds (white)

1. Sprinkle salt over the yellowtail fillets and let them sit for 5 minutes.
2. Go really light on the salt.
3. A single pinch of salt will do for both fillets.
4. Next, cook the fillets.
5. This can be done on a grill pan or however you like.
6. Once they are done, remove the skin and flake the fish into smaller pieces.
7. Mix the ingredients together, then stir in the flaked fish.
8. Transfer this mixture to a frying pan and cook over low heat.
9. The heat will bring out the aroma of the mixture.
10. Once the soboro mixture is crumbly, top with and let it cook for another minute, making sure it doesn't burn.
11. Julienne the shiso leaves.
12. Mix 1/3 of the soboro and shiso in with the rice.
13. Pack that portion into your bento and top with the rest of the soboro.
14. Any leftover shiso or sesame seeds can be added for garnishing.
15. -
16. Seefor vegetables deliciously cooked Nanban-Style.

fillet, barley, sugar, mirin, ginger, garlic, sesame seeds, rice

Taken from cookpad.com/us/recipes/172128-yellowtail-and-miso-soboro-bento (may not work)