Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, wakame & salmon takikomi gohan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Wakame & Salmon Takikomi Gohan is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Wakame & Salmon Takikomi Gohan is something which I’ve loved my whole life. They’re fine and they look fantastic.
To our Customers, Our Community, & Friends: The health and well-being of our guest's and staff is our number one priority. Wakame (), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture.
To get started with this recipe, we must first prepare a few components. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Wakame & Salmon Takikomi Gohan:
- Get 2 cups (*180ml cup) Japanese Short Grain Rice
- Make ready 1 Canned Red Salmon *210g
- Take 1 tablespoon Sake (Rice Wine)
- Make ready 1 small piece Ginger *grated
- Make ready 1 tablespoon Soy Sauce
- Make ready 1/4 teaspoon Salt
- Prepare 2 tablespoons Dried Chopped Wakame
- Prepare 1 Spring Onion *finely chopped
- Get Toasted Sesame Seeds
It is a rich source of carbohydrates and protein. Its major constituent is water along with some amount of fiber and sugar. Most of these health benefits come from the rich supply of vitamins and minerals contained in its delicate green. Emerald Cove Wakame Wakame fronds are green and have a subtly sweet flavor and satiny texture.
Steps to make Wakame & Salmon Takikomi Gohan:
- 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.
- 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.
- 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.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.
The leaves should be cut into small pieces as they will expand during cooking. In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. Wakame is a member of the brown algae family and is cultivated in warm Pacific waters. This excellent quality wakame is perfect for use in dishes such as Sunomono (Japanese Cucumber Salad) or Aemono or add to soups just before serving. Wakame is a versatile seaweed that can be added to so many recipes.
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