We are making salmon takikomi gohan with plenty of mushrooms. We’ll use Shiro-dashi, a type of seasoning that won’t affect the color of the ingredients.
https://www.youtube.com/watch?v=PGHzW3MNq84
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| Cook Time | 10 minutes |
| Time for cooking the rice is not included in cooking time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
180 ml Rice 70 g Lightly Salted Salmon 100 g Shimeji Mushrooms 30 g Boiled Corn Kernels 2 tbsp Shiro-Dashi a type of light-colored seasoning Spring Onion Leaves chopped Toasted White Sesame Seeds Butter
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's pan-fry the lightly salted salmon. Heat a frying pan and lightly sear both sides of the salmon.
- If you're using fresh, unsalted salmon, remove the skin and bones, lightly marinate it in Shiro-dashi, a light-colored seasoning, and then pan-fry it.
- Shiro-dashi may be unfamiliar to many people, so let me explain. It's made by adding pale amber-colored soy sauce to dashi stock, and it differs from light-colored usukuchi soy sauce. Its light color won't interfere with the ingredients' colors, and with dashi in it, it easily gives an elegant Japanese flavor.
- When the surface is deliciously browned, place it onto a tray. Cool it with a fan.
- Once it's cool enough to touch, peel off the skin.
- Then, thoroughly remove the bones. Check with your fingertips to make sure that no small bones remain.
- Now, all the bones should be completely removed. Oops, there are still some bones left.
- Now, let's cook the Salmon Takikomi Gohan. Place the rinsed rice into the rice cooker.
- Add 2 tablespoons of Shiro-dashi, a light colored dashi seasoning.
- The amount of Shiro-dashi to use for 'takikomi gohan' may vary by product, so follow the instructions on the package.
- Add water, but use slightly less than the specified measurement for the rice. Using less water helps prevent the rice from becoming too soft since the mushrooms contain water.
- First, evenly distribute the plain shimeji mushrooms. Using light-colored mushrooms will make the dish look more visually appealing.
- Next, sprinkle the corn.
- Finally, add the pan-fried salmon on top. Do not mix the ingredients into the rice otherwise the rice will not cook evenly.
- Cook the rice with the 'takikomi' mode if available. The 'takikomi' mode will cook the rice for a slightly longer time, which will help develop a crispy rice crust. If your rice cooker doesn't have such a mode, the regular cooking mode will work.
- Now, it is ready! Open the lid. Mmmm. It smells good!
- Lightly mix it without crushing the rice grains.
- Serve the takikomi gohan into a rice bowl. For takikomi gohan, slightly firm rice with a bit of crispy rice crust is more delicious than soft rice.
- Sprinkle the toasted white sesame seeds generously after squeezing them.
- Distribute finely chopped spring onions.
- Finally, place a slice of butter, and enjoy the takikomi gohan with the delicious autumn flavors.
- It has an elegant taste with a well-infused dashi flavor. The butter also brings out the flavor.
Recipe Notes
If you can't find Shiro-dashi, you can substitute it with a mixture of strong kombu and bonito dashi, light-colored usukuchi soy sauce, and salt. For this recipe, substitute dashi stock for water and add one tablespoon of usukuchi soy sauce and a pinch of salt.
If salmon is not available, try using a fish that doesn't have a strong fishy smell.
Using 2 or 3 types of mushrooms will make the dish even more delicious!
