Salmon and Edamame Takikomi Rice (しゃけと枝豆の炊き込みご飯)
Salmon and Edamame Takikomi Rice (しゃけと枝豆の炊き込みご飯)
Ingredients
- 100 g frozen edamame
- 1/2 pack bunashimeji mushrooms, (about 50 g)
- 2 salmon fillets, (about 200 g total)
- 2 rice cups rice, (about 300 g)
- 1 teaspoon ginger, thinly sliced or minced
- 1 teaspoon dashi powder
- 1 tablespoon sake
- 1 tablespoon sweet sake, (mirin)
- 2 tablespoons soy sauce
Instructions
- 1
Cook the frozen edamame according to the package instructions. Once cooked, remove the beans from the pods and set them aside.
⏱️ 5 min
- 2
Trim off the base of the bunashimeji mushrooms and separate them into small clusters.
⏱️ 2 min
- 3
Rinse the rice thoroughly under cold water until the water runs clear, then drain it well.
⏱️ 3 min
- 4
Add the rinsed rice to the rice cooker pot. Pour in water up to the 2-cup line marked inside the rice cooker pot.
⏱️ 1 min
- 5
Add the ginger (1-2 teaspoons, thinly sliced or minced), dashi powder (1 teaspoon), sake (1 tablespoon), sweet sake (mirin, 1 tablespoon), and soy sauce (2 tablespoons) to the rice cooker pot. Lightly mix these ingredients with the rice, then gently smooth the surface of the rice.
⏱️ 2 min
- 6
Spread the separated bunashimeji mushrooms evenly over the rice mixture. Then, carefully place the two salmon fillets on top of the mushrooms.
⏱️ 2 min
- 7
Close the rice cooker and cook using the regular rice setting. Allow the rice cooker to complete its full cooking cycle.
⏱️ 45 min
- 8
Once the rice cooker is done, open the lid. Carefully remove any bones from the salmon fillets. Flake the cooked salmon and gently mix it with the rice from the bottom of the pot.
⏱️ 3 min
- 9
Add the shelled edamame beans to the rice mixture and gently mix everything together until well combined.
⏱️ 2 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Salmon and Edamame Takikomi Rice (しゃけと枝豆の炊き込みご飯)
- 100 g frozen edamame
- 1/2 pack bunashimeji mushrooms, (about 50 g)
- 2 salmon fillets, (about 200 g total)
- 2 rice cups rice, (about 300 g)
- 1 teaspoon ginger, thinly sliced or minced
- 1 teaspoon dashi powder
- 1 tablespoon sake
- 1 tablespoon sweet sake, (mirin)
- 2 tablespoons soy sauce
Instructions
- 1
Cook the frozen edamame according to the package instructions. Once cooked, remove the beans from the pods and set them aside.
⏱️ 5 min - 2
Trim off the base of the bunashimeji mushrooms and separate them into small clusters.
⏱️ 2 min - 3
Rinse the rice thoroughly under cold water until the water runs clear, then drain it well.
⏱️ 3 min - 4
Add the rinsed rice to the rice cooker pot. Pour in water up to the 2-cup line marked inside the rice cooker pot.
⏱️ 1 min - 5
Add the ginger (1-2 teaspoons, thinly sliced or minced), dashi powder (1 teaspoon), sake (1 tablespoon), sweet sake (mirin, 1 tablespoon), and soy sauce (2 tablespoons) to the rice cooker pot. Lightly mix these ingredients with the rice, then gently smooth the surface of the rice.
⏱️ 2 min - 6
Spread the separated bunashimeji mushrooms evenly over the rice mixture. Then, carefully place the two salmon fillets on top of the mushrooms.
⏱️ 2 min - 7
Close the rice cooker and cook using the regular rice setting. Allow the rice cooker to complete its full cooking cycle.
⏱️ 45 min - 8
Once the rice cooker is done, open the lid. Carefully remove any bones from the salmon fillets. Flake the cooked salmon and gently mix it with the rice from the bottom of the pot.
⏱️ 3 min - 9
Add the shelled edamame beans to the rice mixture and gently mix everything together until well combined.
⏱️ 2 min - 10
Serve immediately and enjoy!