Recipes
Japanese Five-kind Rice with Salmon
Japanese Five-kind Rice with Salmon
Recipe Details
Apart from cooking stew by layered cooking method, we can cook a pot of rice as well. Mixing pearl rice and glutinous rice gives a more tender texture while the fragrance of kombu completes this five-kind rice.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Marinate the salmon with sake and 1 tbsp Japanese soy sauce for 10 minutes. Drain and set aside.
Step 2
Peel and julienne the Japanese burdock. Dice the konyaku.
Step 3
In a pot, add the pearl rice and glutinous rice. Add water, salt, cooking wine and the remaining Japanese soy sauce. Mix well.
Step 4
Layer the ingredients in the following order: kombu, shitake mushroom, carrot, Japanese burdock, konyabu and salmon.
Step 5
Cover the lid and cook on a medium heat for 45 minutes or until cooked.
Step 6
Take out and julienne the kombu. Add into rice and mix well. Ready to serve.
Ingredients
General Ingredients
Apart from cooking stew by layered cooking method, we can cook a pot of rice as well. Mixing pearl rice and glutinous rice gives a more tender texture while the fragrance of kombu completes this five-kind rice.
Step by Step Instructions
Step 1
Marinate the salmon with sake and 1 tbsp Japanese soy sauce for 10 minutes. Drain and set aside.
Step 2
Peel and julienne the Japanese burdock. Dice the konyaku.
Step 3
In a pot, add the pearl rice and glutinous rice. Add water, salt, cooking wine and the remaining Japanese soy sauce. Mix well.
Step 4
Layer the ingredients in the following order: kombu, shitake mushroom, carrot, Japanese burdock, konyabu and salmon.
Step 5
Cover the lid and cook on a medium heat for 45 minutes or until cooked.
Step 6
Take out and julienne the kombu. Add into rice and mix well. Ready to serve.