Easy Rice Porridge with Salmon

Name: Easy Rice Porridge with Salmon
Yield: 1 serving
Cuisine: American
Ingredients: 300 ml Water; 1 fillet Lightly-salted salmon; 1 rice bowl worth Plain cooked rice; 30 grams Mushrooms of your choice (I used shimeji mushrooms); 1 roughly 10 cm worth Japanese leek; 5 to 6 Mitsuba; 1 Egg; 2 tbsp Mentsuyu; 1 Mirin (to spread on salmon before heating)

cookpad.japan @cookpad_jp

This is our family's breakfast regular on Sundays.
Also good when you're sick and weary.
Enjoy as an midnight snack as well.

Boiling the mushrooms from water makes it even more tasty.
Turn the heat off immediately after adding eggs.
I recommend you add lots of mitsuba.
Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU

This is our family's breakfast regular on Sundays.
Also good when you're sick and weary.
Enjoy as an midnight snack as well.

cookpad.japan @cookpad_jp

This is our family's breakfast regular on Sundays.
Also good when you're sick and weary.
Enjoy as an midnight snack as well.

Saved

Ingredients

1 serving

300 mlWater
1fillet Lightly-salted salmon
1rice bowl worth Plain cooked rice
30 gramsMushrooms of your choice (I used shimeji mushrooms)
1roughly 10 cm worth Japanese leek
5to 6 Mitsuba
1Egg
2 tbspMentsuyu
1Mirin (to spread on salmon before heating)

Saved

Steps

1

Brush mirin on the salmon. Grill well on both sides. Also refer to.
2

Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
3

Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
4

Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
5

Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.