Japanese rice dish in which short-grain rice is cooked with vegetables, mushrooms, seafood, or meat. It’s usually seasoned with Japanese stock (dashi) and soy sauce. In this recipe we use Tuna or Salmon and prepare it all in a rice cooker.
AuthorHungry PandaCategoryFishDifficultyIntermediateAdd the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.
Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.
While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.
Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.
30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.
After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.
Add the spring onion and the sesame then stir well through the rice.
Garnish with extra spring onon and sesame seeds.
Ingredients
Directions
Add the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.
Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.
While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.
Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.
30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.
After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.
Add the spring onion and the sesame then stir well through the rice.
Garnish with extra spring onon and sesame seeds.
Notes
Ingredients of takikomi usually vary depending on the season. Popular ingredients include – bamboo shoots, beef (thinly sliced or scraps), chestnuts, fall clams or asari, Hijiki seaweed, Matsutake mushrooms, king oyster, maitake, shimeji, Pacific saury or Sanma and peas. Ingredients should be 25% ratio to rice.