👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

2. 2

   Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

3. 3

   Add tomato puree, tomato paste, diced carrots, and diced bell pepper. Cook for 5-7 minutes, stirring frequently, until vegetables are slightly tender and tomato paste darkens.

4. 4

   Stir in the rinsed rice, flaked smoked fish, crayfish powder (if using), bay leaf, and thyme. Mix well to coat the rice and fish with the tomato mixture.

   💡 プロのコツ: Ensure the smoked fish is evenly distributed.
5. 5

   Pour in the vegetable broth or water. Season with salt and black pepper to taste. Bring the mixture to a boil.

   💡 プロのコツ: Taste the liquid before adding salt, as smoked fish can be salty.
6. 6

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Let the rice rest, covered, off the heat for 10 minutes before fluffing with a fork.

8. 8

   Remove the bay leaf before serving. Serve hot.