Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, wakame & salmon takikomi gohan. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Wakame & Salmon Takikomi Gohan is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Wakame & Salmon Takikomi Gohan is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes.
To get started with this recipe, we have to first prepare a few components. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Wakame & Salmon Takikomi Gohan:
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Get 1 Canned Red Salmon *210g
- Get 1 tablespoon Sake (Rice Wine)
- Take 1 small piece Ginger *grated
- Make ready 1 tablespoon Soy Sauce
- Get 1/4 teaspoon Salt
- Make ready 2 tablespoons Dried Chopped Wakame
- Take 1 Spring Onion *finely chopped
- Get Toasted Sesame Seeds
Wakame Seaweed & Cucumber Salad Recipe. A wide variety of wakame buy options are available to you, such as variety, processing type, and certification. 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.
Steps 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.
Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber. Browse All Wakame Recipes. alaria. salted seaweed. miyeok (Korean). 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.
So that’s going to wrap this up with this special food wakame & salmon takikomi gohan recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
