Here is our rendition of the famous Spanish dish- paella. Feel free to use any fresh seafood of your choice, making sure they are plump and succulent to complement the velvety texture of the rice and sourness of the Umeboshi. This dish represents our collective affinity for rice and seafood that is overflowing with umami!
Cut vegetables into small pieces. Soak dried Shiitake mushrooms in water, and save the water. Soak lotus root in water and throw away the water. Cut ginger into thin slices.
Meanwhile, pan fry Pacific sauries until both sides are lightly brown.
Soak rice in water for over 30 min then put inside a hotpot with rice seasonings, spread gingers slices and teared off umeboshi. Then put in all the vegetables. Place the fish on the top.
After boiling, reduce to low heat and simmer for 20-25 minutes. Leave the lid on for another 10 minutes.