Grilled yam bulbil rice, yukimi-style

For the Tennoji turnip (ten-kabu) used in this yukimi-jitate ('snow-viewing' presentation), grate it on the fine side of a grater (see photo). Grating it finely keeps any gritty texture from lingering in the mouth, so it goes down smooth and easy. This time I made the soup from sea bream trimmings, but I think it would also be delicious made with whatever's in season, like softshell turtle or pike conger. At first, guests can eat it breaking up the firm rice as a mizore-nabe ('sleet hot pot'), and afterward, as it keeps simmering gently, the rice softens, so they can enjoy it in a rice-porridge style too.

① Cook rice with mukago (mountain-yam bulbils), shape it into rice balls, and grill them.

② Salt the sea bream's center bone and head, grill them, and make a stock with water, kombu, scallion, and ginger. Season it with light soy sauce and salt.

③ Grate the Tennoji turnip ahead of time. Boil the shrimp in salted water. Boil the mibuna (a Kyoto leaf vegetable related to mizuna) until it turns a good color, and soak it in seasoned salt.

④ Put the sea bream stock and the grilled mukago rice balls into a small pot, and warm it through. Add the grated Tennoji turnip, shrimp, and mibuna, and serve.