Wakame & Salmon Takikomi Gohan
Wakame & Salmon Takikomi Gohan

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, wakame & salmon takikomi gohan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Wakame & Salmon Takikomi Gohan is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Wakame & Salmon Takikomi Gohan is something that I’ve loved my entire life. They’re fine and they look fantastic.

Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. Wakame aids in weight loss, maintains hormonal balance, improves skin health, and helps build strong bones. Wakame also lowers cholesterol, and boosts heart health.

To begin with this 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 it.

The ingredients needed to make Wakame & Salmon Takikomi Gohan:
  1. Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
  2. Prepare 1 Canned Red Salmon *210g
  3. Prepare 1 tablespoon Sake (Rice Wine)
  4. Make ready 1 small piece Ginger *grated
  5. Make ready 1 tablespoon Soy Sauce
  6. Take 1/4 teaspoon Salt
  7. Take 2 tablespoons Dried Chopped Wakame
  8. Take 1 Spring Onion *finely chopped
  9. Prepare Toasted Sesame Seeds

Mekabu wakame, the sprouts of wakame above the roots, is sold commercially and is especially rich in nutrients. It has a stronger taste, but also requires longer cooking times. Pen-name: 昆布 わかめ (Konbu Wakame) Old name: 昆布 (Konbu) Site name: "ACO" or "a-c-o". Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan.

Instructions to make Wakame & Salmon Takikomi Gohan:
  1. 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.
  2. 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.
  3. 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.
  4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.

It expands quite bit, so you. pixiv. Browse All Wakame Recipes. alaria. salted seaweed. miyeok (Korean). A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The phytessence wakame is said to be a great food and skin conditioner that helps nourish the skin with the high level of minerals that it contains.

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