Introducing the gentle cooked rice with salmon and shimeji mushrooms! It’s a recipe that anyone can easily make because it’s just a matter of combining ingredients and seasonings and cooking in a rice cooker. You can enjoy it deliciously even if you cook it with mushrooms other than shimeji mushrooms.
ingredients(For 4 people [5.5 go cooked rice cooker])
・Sockeye salmon 1 slice (160g)
・Shimeji mushroom 1 pack (200g)
・Fried tofu 1 sheet
・Liquor 1 tablespoon
・soy sauce 1 tablespoon
・sweet sake 2 tablespoons
・Japanese-style granules 1/3 teaspoon
・salt Appropriate amount
・Rice 2 go
・water Appropriate amount
・Perilla (if you like) 2 sheets
How to make
1.Divide the shimeji mushrooms into small bunches. Cut the fried tofu into pieces that are easy to eat. Wipe off the water from the salted salmon with kitchen paper.
2.Put rice and seasonings in the inner pot of the rice cooker, add water to the scale and mix.
3.Add fried tofu and shimeji mushrooms in that order, put salmon on top, and cook rice as usual.
4.Once cooked, remove the salmon skin and bones. While loosening the salmon, roughly mix the whole and serve in a bowl. Sprinkle the torn perilla leaves to your liking
コメントを残す