How to Make Speedy Wakame & Salmon Takikomi Gohan
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Quick Wakame & Salmon Takikomi Gohan. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Wakame & Salmon Takikomi Gohan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wakame & Salmon Takikomi Gohan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wakame & Salmon Takikomi Gohan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Wakame & Salmon Takikomi Gohan using 9 ingredients and 5 steps. Here is how you can achieve that.
This is another ‘Takikomi Gohan’ dish that can be cooked using a canned fish. This time I used a Canned Red Salmon. I wanted to add some Hijiki, but Hijiki is quite hard to find where I live. So, I added Dried Chopped Wakame as they are, without rehydrating it. Wow… I was amazed at how easy it was to prepare and the great result.
Ingredients and spices that need to be Prepare to make Wakame & Salmon Takikomi Gohan:
- 2 cups (*180ml cup) Japanese Short Grain Rice
- 1 Canned Red Salmon *210g
- 1 tablespoon Sake (Rice Wine)
- 1 small piece Ginger *grated
- 1 tablespoon Soy Sauce
- 1/4 teaspoon Salt
- 2 tablespoons Dried Chopped Wakame
- 1 Spring Onion *finely chopped
- Toasted Sesame Seeds
Instructions to make Wakame & Salmon Takikomi Gohan
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot.
- Drain the Canned Salmon, and add the liquid to the rice. Add Sake (Rice Wine), grated Ginger, Soy Sauce and Salt. Then add Water up to the 2-cups-marking. Gently stir.
- Remove unwanted large bones and skin from Salmon, break into chunky pieces, place on the rice. Sprinkle Dried Chopped Wakame over the rice. *Note: Break into smaller pieces if the Wakame pieces are large.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.
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