①Boil water(excluding ingredients) in a pot. Briefly immerse the sea bream head in the boiling water, then rinse it under cold running water while removing the scales.

②Cut the trefoil into pieces around 3 cm wide.

③Break the maitake mushrooms into bite-sized pieces by hand.

④Remove any excess meat and skin from the duck breast.

⑤Heat olive oil in a frying pan, then add the duck breast, sprinkle with salt, and cook over low to medium heat for around 3 minutes, or until the surface is browned. Flip the meat over and cook for another 3 minutes.

⑥Once both sides have a golden brown color, remove it from the frying pan, wrap in aluminum foil, and let it rest at room temperature for the same amount of time it was cooked. Cut the duck breast into around  5 mm wide.

⑦Heat the pot(①) over medium heat and then slowly heat it over low heat for about 10 minutes, being careful not to let it boil. Once it’s about to boil, remove the dried kelp, add the dried bonito flakes(A), bring it to a boil, and simmer over low heat for 3-4 minutes. Turn off the heat and strain the broth using a cloth or paper towels.

⑧Add the stems of the trefoil(②), the meat and skin of the duck breast(④), the meat juices(⑥), red wine, and soy sauce, and bring to a boil.

⑨Add the rinsed rice, the trefoil(②), the maitake mushrooms(③), 400 ml of broth(⑧), and the firefly squid (reserve a small amount for garnish) to a rice cooker or earthenware pot. Cook the rice.

⑩Once the rice is cooked, form it into rice balls, and lightly brush the surface with the mixed(B).

⑪Heat sesame oil in a frying pan over medium heat, then add the rice balls(⑩) and cook until both sides are browned. Once browned, remove them from the pan.

⑫Place the rice balls in a bowl, top with the sliced duck breast(⑥). Pour the broth(⑧) over it and sprinkle with the trefoil(②). Serve and enjoy!