Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wakame & salmon takikomi gohan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. Seaweed has long been a staple of Japan, which is one of the longest living cultures in the world and is home to one of the remarkable blue zones. Wakame is a species of seaweed that is used extensively in Japanese and other Asian cuisines, especially in soups, salads, as a snack and as a seasoning.
Wakame & Salmon Takikomi Gohan is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Wakame & Salmon Takikomi Gohan is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Wakame & Salmon Takikomi Gohan:
- Get 2 cups (*180ml cup) Japanese Short Grain Rice
- Take 1 Canned Red Salmon *210g
- Get 1 tablespoon Sake (Rice Wine)
- Take 1 small piece Ginger *grated
- Make ready 1 tablespoon Soy Sauce
- Make ready 1/4 teaspoon Salt
- Take 2 tablespoons Dried Chopped Wakame
- Prepare 1 Spring Onion *finely chopped
- Make ready Toasted Sesame Seeds
See recipes for Celery and Wakame Salad with Miso Dressing (Sumiso Ae) too. Wakame seaweed has a number of beneficial effects on our health due to high content of essential vitamins and minerals. It takes care of health of infants, protect. Browse All Wakame Recipes. alaria. salted seaweed. miyeok (Korean).
Instructions 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.
A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. The Best Wakame Recipes on Yummly Wakame Seaweed Salad, Wakame (seaweed) Salad, Cucumber Wakame Salad.
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