This recipe is translated from Cookpad Japan. See original: Japan

Salmon and Edamame Mixed Rice

Name: Salmon and Edamame Mixed Rice
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 rice cooker cups (about 1 1/2 cups/300 grams) uncooked white rice; 2 pieces salted salmon fillet; 1/2 tablespoon sake (Japanese rice wine); 3 1/2 ounces (100 grams) edamame in pods; 1 3/4 ounces (50 grams) carrot; 1/2 burdock root; 1 pack shimeji mushrooms; 1 2/3 cups water (400 ml); 1 piece kombu (kelp), about 2 3/4 inches square (7 cm); 0.35 ounces (10 grams) bonito flakes; 1 tablespoon light soy sauce; 1/2 teaspoon salt; 2 tablespoons sake (Japanese rice wine); 1 tablespoon mirin

逃げ恥＠TBS @cook_40123734

This mixed rice uses kombu (kelp) used for making dashi, so nothing goes to waste! Since I bought a rice cooker, I've been able to try more variations for our family meals.
How this recipe came about:
I always look forward to opening the rice cooker—the wonderful aroma and the colorful rice make me happy. I got a new rice cooker, so I decided to make this dish!

逃げ恥＠TBS @cook_40123734

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Ingredients

Serves 4 servings

2rice cooker cups (about 1 1/2 cups/300 grams) uncooked white rice
2 piecessalted salmon fillet
1/2 tablespoonsake (Japanese rice wine)
3 1/2 ounces (100 grams)edamame in pods
1 3/4 ounces (50 grams)carrot
1/2burdock root
1 packshimeji mushrooms
Dashi stock
1 2/3 cupswater (400 ml)
1 piecekombu (kelp), about 2 3/4 inches square (7 cm)
0.35 ounces (10 grams)bonito flakes
a
1 tablespoonlight soy sauce
1/2 teaspoonsalt
2 tablespoonssake (Japanese rice wine)
1 tablespoonmirin

Cooking Instructions

1

Rinse the rice and drain in a strainer for 30 minutes. Remove the bones from the salmon, cut into bite-sized pieces, and sprinkle with sake.
2

Make the dashi stock: Add water and kombu to a pot and heat. Remove the kombu just before it boils, then add the bonito flakes.
3

When it comes to a boil, turn off the heat. Once the bonito flakes sink, strain the stock.
4

Remove the edamame from the pods and peel off the thin skins. Trim the base from the shimeji mushrooms and separate into small clusters.
5

Peel the carrot and cut into thin strips. Cut the burdock root in half lengthwise, then slice diagonally into 1/8-inch (2–3 mm) pieces. Soak in water to remove bitterness.
6

Cut the kombu used for dashi in half, then slice into thin strips about 1/8 inch (3 mm) wide.
7

Add the drained rice and ingredients labeled A to the rice cooker. Pour in the dashi stock up to the regular water line for cooking rice.
8

Gently mix, then add the salmon, vegetables from steps 4, 5, and 6. Start the rice cooker.
9

When the rice is done, let it steam for 10 minutes, then serve in bowls.

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逃げ恥＠TBS @cook_40123734

on October 25, 2016 13:50

TBSテレビ『火曜ドラマ逃げるは恥だが役に立つ』のcookpad公式キッチンです♪3月29日にブルーレイとDVDがリリース！ドラマ内で新垣結衣さん演じるみくりちゃんが作ったレシピを紹介。ブルーレイ＆DVDと共にみくりちゃんのお料理を再現してお楽しみください！きっと、今日の料理の“役に立つ”こと間違いなしっ！

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