Japanese Mixed Rice with Salmon | Gomoku Gohan
Using mentsuyu (Japanese noodle soup base) makes this recipe as easy as one-two-three! Feel free to substitute your favorite vegetables.
- Rice (short grain white) (360ml (2-go))
- Fresh salmon (2 fillets)
- Abura-age/Fried tofu (thin type) (1/2 piece (40 g))
- Carrot (1/3 (40 g))
- Gobo/Burdock root (1/2 root (40 g))
- Shiitake mushrooms (4 small (40 g))
- ■ Seasonings
- Mentsuyu (Japanese noodle soup base, triple concentrated type) (2 Tbsp)
- Cooking sake (1 Tbsp)
- Salt (1/2 tsp)
- ■ Topping
- thinly sliced myoga (optional) (1 myoga)
Pour some boiling water over fried tofu to remove excess oil. Cut into 1 x 2 cm strips. Pat salmon dry with paper towels.
Cut carrot into 1 x 2 cm pieces. Cut burdock root/gobo into thin strips and let soak in water for a few minutes. Drain well. Cut shiitake mushrooms into 5 mm strips.
Wash rice, drain and put into rice cooker along with mentsuyu, sake and salt. Add enough water to fill to the "2" mark (about 350-360 ml), then add in the salmon and vegetables.
Start rice cooker. When finished, give rice a quick stir to mix everything in. Serve into rice bowls and garnish with sliced myoga if using.
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