How to skewer, chargrill and cook Ayu, sweet fish with rice.鮎の炊き込みご飯

#chargrill#鮎の炊き込みご飯#rice
On my day off, I enjoy chargrilling ayu, sweet fish in our Japanese garden at home. And cook the fish with rice in a clay hotpot, donabe.
Ayu is line-caught by my friend in the Nagara in my hometown of Seki, Gifu Prefecture. Ayu is a summertime delicacy.
For a recipe for this dish: www.ozekicookingschool.com/blo...
To watch me cook Japanese-Spanish Paella on top of Mt.Tanjo: • Chef Goes Hiking and C...

[@IceAgeBabyWithGun]

Thank you Flying Chef Shuji. You are the only one I could find who shared the perfect skewering method

[@amankhan3362]

Thank you for sharing such wonderful recipe and techniques for grilling the fish. I am going to try it myself soon enough.

[@shujiozeki]

Pleasure! Good luck.

[@adrianomfg]

Thank you chef

[@hamedd3396]

Thanks

[@anhtriettran7963]

Wow so much technique in cooking / skewering the fish. You don’t clean these fish?

[@shujiozeki]

Nop! We leave the guts on the Ayu. They are not only tasty, but also good for you, Vitamin D.

[@anhtriettran7963]

@@shujiozeki wow good to know I will try and find when I’m in Japan again

[@shujiozeki]

Fresh ayu is available during the summer months only.