Sanma no Kabayaki Don

Wash the Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice according to package instructions or in a rice cooker.

Prepare the Sanma (Pacific Saury) by scaling, gutting, removing the head, and butterflying it open. Pat the Sanma (Pacific Saury) very dry with paper towels.

In a small saucepan, combine the Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar is fully dissolved. Reduce the heat to low and keep the kabayaki sauce warm.