Salmon Takikomi Gohan
Ingredients: Rice, Lightly Salted Salmon, Shimeji Mushrooms, Boiled Corn Kernels, Shiro-Dashi · 40 min cook time · 315kcal · ~₩12,000
Ingredients
180ml Rice, 70g Lightly Salted Salmon, 100g Shimeji Mushrooms, 30g Boiled Corn Kernels, 2tbsp Shiro-Dashi, 1적당량 Toasted white sesame seeds, 1적당량 Spring onions, 1slice Butter
Instructions
1. Heat a frying pan and lightly sear both sides of the lightly salted salmon until the surface is deliciously browned. If using fresh, unsalted salmon, remove skin and bones, lightly marinate in Shiro-dashi, then pan-fry.
2. Place the pan-fried salmon onto a tray and cool it with a fan. Once cool enough to touch, peel off the skin and thoroughly remove all bones, checking with your fingertips.
3. Place the rinsed rice into the rice cooker. Add 2 tablespoons of Shiro-dashi. Add water, using slightly less than the specified measurement for the rice.
4. Evenly distribute the plain shimeji mushrooms over the rice. Next, sprinkle the corn. Finally, add the pan-fried salmon on top. Do not mix the ingredients into the rice.
5. Cook the rice using the 'takikomi' mode if available. If not, the regular cooking mode will work.
6. Once cooked, open the lid and lightly mix the rice without crushing the grains.
7. Serve the takikomi gohan into a rice bowl. Sprinkle generously with toasted white sesame seeds after squeezing them. Distribute finely chopped spring onions. Finally, place a slice of butter on top and enjoy.
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