Recipe of Favorite Snapper Takikomi Gohan
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Perfect Snapper Takikomi Gohan. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Snapper 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 Snapper 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 Snapper Takikomi Gohan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Snapper Takikomi Gohan using 8 ingredients and 5 steps. Here is how you can achieve that.
Red Seabream Snapper is a fish that is called ‘Madai’ in Japan, and it is known as an auspicious food. The fish is often served for New Year’s celebration and special occasions to celebrate the events. This ‘Snapper Takikomigohan’ is also a quite special rice dish, but you don’t need to wait for a special occasion to arrive. I cooked this dish today because Snapper was on special at ALDI.
Ingredients and spices that need to be Prepare to make Snapper Takikomi Gohan:
- 2 cups Japanese Short Grain Rice *180ml cup
- 2 fillets Snapper (Red Seabream) *250 to 300g, bones removed
- 1 small piece Ginger *sliced into thin strips
- 1/4 teaspoon Salt
- 2 tablespoons Sake
- 1 tablespoon Soy Sauce
- 350 ml Dashi Stock *OR 350ml Water & 1 teaspoon Dashi Powder of your choice
- *Note: I used Katsuo (Bonito) & Kombu (Kelp) mix dashi stock
Instructions to make Snapper Takikomi Gohan
- Place Snapper fillets, with/without skin, in a deep plate or bowl, sprinkle with Salt, Sake, Soy Sauce and sliced Ginger, and marinate the fish for 30 minutes. *Note: You may wish to cover and rest in the fridge on a hot day.
- 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. Drain the rice and place it into the rice cooker’s inner pot.
- Transfer the Snapper fillets from the marinade to a plate, pour the marinade with the ginger strips over the rice, add the Dashi Stock up to the 2-cups-marking. You may not need to use all of Dashi Stock. Place Snapper fillets on top.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
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