Salmon And Edamame Mixed Rice Recipe by 逃げ恥＠TBS
This recipe is translated from Cookpad Japan. See original: 鮭と枝豆の炊き込みご飯 Salmon and Edamame Mixed Rice Cooking Instructions 1 Rinse the rice and drain in a strainer for 30 minutes. Remove the bones from the salmon, cut into bite-sized pieces, and sprinkle with sake. 2 Make the dashi stock: Add water and kombu to a pot and heat. Remove the kombu just before it boils, then add the bonito flakes. 3 When it comes to a boil, turn off the heat. Once the bonito flakes sink, strain the stock. 4 Remove the edamame from the pods and peel off the thin skins. Trim the base from the shimeji mushrooms and separate into small clusters. 5 Peel the carrot and cut into thin strips. Cut the burdock root in half lengthwise, then slice diagonally into 1/8-inch (2–3 mm) pieces. Soak in water to remove bitterness. 6 Cut the kombu used for dashi in half, then slice into thin strips about 1/8 inch (3 mm) wide. 7 Add the drained rice and ingredients labeled A to the rice cooker. Pour in the dashi stock up to the regular water line for cooking rice. 8 Gently mix, then add the salmon, vegetables from steps 4, 5, and 6. Start the rice cooker. 9 When the rice is done, let it steam for 10 minutes, then serve in bowls. 1 Rinse the rice and drain in a strainer for 30 minutes. Remove the bones from the salmon, cut into bite-sized pieces, and sprinkle with sake. 1 Rinse the rice and drain in a strainer for 30 minutes. Remove the bones from the salmon, cut into bite-sized pieces, and sprinkle with sake. 2 Make the dashi stock: Add water and kombu to a pot and heat. Remove the kombu just before it boils, then add the bonito flakes. 2 Make the dashi stock: Add water and kombu to a pot and heat. Remove the kombu just before it boils, then add the bonito flakes. 3 When it comes to a boil, turn off the heat. Once the bonito flakes sink, strain the stock. 3 When it comes to a boil, turn off the heat. Once the bonito flakes sink, strain the stock. 4 Remove the edamame from the pods and peel off the thin skins. Trim the base from the shimeji mushrooms and separate into small clusters. 4 Remove the edamame from the pods and peel off the thin skins. Trim the base from the shimeji mushrooms and separate into small clusters. 5 Peel the carrot and cut into thin strips. Cut the burdock root in half lengthwise, then slice diagonally into 1/8-inch (2–3 mm) pieces. Soak in water to remove bitterness. 5 Peel the carrot and cut into thin strips. Cut the burdock root in half lengthwise, then slice diagonally into 1/8-inch (2–3 mm) pieces. Soak in water to remove bitterness. 6 Cut the kombu used for dashi in half, then slice into thin strips about 1/8 inch (3 mm) wide. 6 Cut the kombu used for dashi in half, then slice into thin strips about 1/8 inch (3 mm) wide. 7 Add the drained rice and ingredients labeled A to the rice cooker. Pour in the dashi stock up to the regular water line for cooking rice. 7 Add the drained rice and ingredients labeled A to the rice cooker. Pour in the dashi stock up to the regular water line for cooking rice. 8 Gently mix, then add the salmon, vegetables from steps 4, 5, and 6. Start the rice cooker. 8 Gently mix, then add the salmon, vegetables from steps 4, 5, and 6. Start the rice cooker. 9 When the rice is done, let it steam for 10 minutes, then serve in bowls. 9 When the rice is done, let it steam for 10 minutes, then serve in bowls. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brad's roasted red pepper stuffed with chicken apple sausage Sweet and Mild French Onion Soup Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Chicken Alfredo Rollups Cheesecake stuffed apples Brad's roasted red pepper stuffed with chicken apple sausage Sweet and Mild French Onion Soup Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Chicken Alfredo Rollups Cheesecake stuffed apples Lemon oregano Pork Brad's roasted red pepper stuffed with chicken apple sausage Wild mushroom omelette with cilantro Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Japanese omelet White Sauce - Dairy, Gluten & Wheat Free Banana Bread with dry fruits Cilantro Lime Chicken Noodle Soup Beef Ravioli Chicken Alfredo Rollups Lemon oregano Pork Brad's roasted red pepper stuffed with chicken apple sausage Wild mushroom omelette with cilantro Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys Japanese omelet White Sauce - Dairy, Gluten & Wheat Free Banana Bread with dry fruits Cilantro Lime Chicken Noodle Soup Beef Ravioli Chicken Alfredo Rollups