This one pot dish is good for students or pack lunches. Easy to prepare, quick to cook and all done in Kotori. It’s nutritious, healthy and will delight anyone who enjoys salmon – the hero of the dish.
AuthorHungry PandaDifficultyBeginnerCombine the oyster sauce, soy sauce, honey and white pepper. Mix well.
Add rice to the inner bowl and add the sauce mix. Fill with water to the LONG GRAIN level 3⁄4 water line.
Lay salmon fillet on the rice and water (you can add raw beaten egg at this stage too).
Place the lid and select the LONG GRAIN function and press START.
When the rice is cooked add the scrambled eggs to the Kotori inner bowl. Close the lid to leave on KEEP WARM for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients.
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.
Ingredients
This can easily be made with fresh salmon, leftover cooked salmon, or tinned salmon.
If you want vegetables then add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and heat through.