Wakame & Salmon Takikomi Gohan

Name: Wakame & Salmon Takikomi Gohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 1 Canned Red Salmon *210g; 1 tablespoon Sake (Rice Wine); 1 small piece Ginger *grated; 1 tablespoon Soy Sauce; 1/4 teaspoon Salt; 2 tablespoons Dried Chopped Wakame; 1 Spring Onion *finely chopped; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another ‘Takikomi Gohan’ dish that can be cooked using a canned fish. This time I used a Canned Red Salmon. I wanted to add some Hijiki, but Hijiki is quite hard to find where I live. So, I added Dried Chopped Wakame as they are, without rehydrating it. Wow… I was amazed at how easy it was to prepare and the great result.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml cup) Japanese Short Grain Rice
1Canned Red Salmon *210g
1 tablespoonSake (Rice Wine)
1small piece Ginger *grated
1 tablespoonSoy Sauce
1/4 teaspoonSalt
2 tablespoonsDried Chopped Wakame
1Spring Onion *finely chopped
Toasted Sesame Seeds

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Steps

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.