Empty My Fridge
Mixed Rice with Salmon and Edamame - Noriko's Kitchen - Japanese Cooking 101
Ingredients
- Salmon4 oz
- Salt1 ¼ tsp
- Sake4 tsp
- Ginger1 ½ inches
- Rice2 cups
- Soy sauce1 tsp
- Mirin½ tbsp
- Edamame bean½ cups
Instructions
- Season the salmon with 1/4 teaspoon salt and 1 teaspoon sake, and let it sit for 5–10 minutes.
- Peel the ginger and cut it into very thin matchsticks. Set aside.
- Wash the rice and drain well. Put it in the rice cooker bowl. Add the salt, soy sauce, mirin and sake, then add water up to the 2-cup line. Stir in the ginger and lay the seasoned salmon on top. Cook as you would plain white rice.
- Boil the edamame in water with a pinch of salt, then shell them (or use pre-shelled beans).
- When the rice is done, fluff it with a spatula, breaking the salmon into small pieces. Mix in the edamame and let it rest for 10 minutes before serving.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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