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Gobou and Salmon Takikomi Rice

成本 $8.5, 保存 $12

來源: Recommended by CookPal

  • 90 Min
  • 3 份量
  • $8.5

食材

  • Rice

    • 🍚 1 cup soaked rice

  • Fish

    • 🐟 100g salmon fillet

  • Vegetables

    • 45g burdock root
    • 🍄 1 shiitake mushroom
    • 🧅 Chopped green onion, as needed

  • Seasoning

    • 🧂 Salt and pepper, to taste
    • 1/2 tsp salad oil
    • White sesame seeds, as needed

  • Liquid

    • 💧 Water, as needed

  • Seasoning Mix

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 A pinch of salt
    • 🧂 1 tsp soy sauce
    • 1/4 tsp dashi powder

步驟

1

Scrape the skin off the burdock root with the back of a knife, slice thinly, and soak in water. Drain well. Cut the shiitake mushroom stem and separate the cap and stem. Chop the stem and slice the cap thinly.

2

Season both sides of the salmon fillet with salt and pepper.

3

Heat salad oil in a frying pan over medium heat and cook the salmon until both sides are browned.

4

Add soaked rice, seasoning mix, and water to the rice cooker up to the 1-cup mark. Mix well and flatten the rice. Layer burdock root and shiitake mushrooms on top, then place the cooked salmon on top. Start the rice cooker.

5

Once cooked, remove the salmon, discard the skin, and flake the fish lightly. Return the salmon to the rice cooker and mix gently. Serve in bowls and garnish with chopped green onion and white sesame seeds.

營養成分

每份

🔥

350

卡路里

  • 20g
    蛋白質
  • 45g
    碳水化合物
  • 8g
    脂肪

💡 小提示

Use fresh salmon for better flavor.Adjust seasoning to taste if using a different type of rice cooker.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。