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Gobou and Salmon Takikomi Rice

Costo $10, salva $5

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porzioni
  • $10

INGREDIENTI

  • Rice

    • 🍚 2 cups soaked rice

  • Fish

    • 🐟 200g salmon fillets

  • Vegetables

    • 100g burdock root, sliced
    • 🍄 2 shiitake mushrooms, sliced
    • 🧅 Chopped green onions, as needed

  • Seasonings

    • 🧂 Salt and pepper, to taste
    • 1 tsp salad oil
    • 💧 Water, as needed
    • White sesame seeds, as needed

  • Sauces

    • 2 tbsp sake
    • 2 tbsp mirin
    • 🧂 1/3 tsp salt
    • 🧂 1/2 tbsp soy sauce
    • 1/2 tsp dashi powder

PASSI

1

Slice burdock root thinly and soak in water. Slice shiitake mushrooms and separate stems from caps.

2

Season salmon fillets with salt and pepper.

3

Heat salad oil in a pan and sear salmon fillets for 2 minutes on each side.

4

Add soaked rice, seasonings, and water to the rice cooker. Mix well and flatten the surface.

5

Layer burdock, shiitake mushrooms, and seared salmon on top. Start the rice cooker.

6

Once cooked, remove salmon, debone, and flake. Mix flaked salmon back into the rice.

7

Serve in bowls and garnish with chopped green onions and sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 20g
    Proteine
  • 45g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

You can substitute chicken for salmon for a different flavor.This dish is delicious even when cold, making it perfect for rice balls.Store leftovers in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.