#misosalmon #ricecooker
Start by removing pods from edamame strips, get about a half cup or cup worth of edamame pods and a handful of hijiki seaweed. Add them to a rice cooker filled with rinsed Japanese rice, about one cup rice for 2 persons.
Make a miso water solution by mixing 2 tsp miso paste with slightly more than one cup of water. Make sure to fully dissolve the paste in the water, then pour the miso water into the rice cooker. Then set the rice cooker to rice cooking mode and let it cook.
Take a salmon fillet and remove the skin. Make a miso paste by mixing 2 tsp miso paste, 1 tsp light soya and 1 tsp mirin. Rub the paste all over the salmon fillet, on both sides and edges.
About 30 mins into the rice cooking, open the rice cooker lid and place the salmon into the center of the rice, add 2 slices of butter on each side of the salmon, on top of the rice. Then let it cook till finish, which should take about 15 to 20 minutes, just enough time to cook the salmon all the way through.
Once the rice and salmon is fully cooked, open the lid and the butter should have fully melted as well. Sprinkle some furikake as an option, then use spatula to cut the salmon into chunks. Give it a good stir to mix the rice and fish.
Then simply serve into rice bowls and enjoy. The butter will give it a slightly caramel note and enhanced the flavour of the miso as well, it should smell alluring too.
A simple and deliciously healthy lunch of fish and miso, both beneficial in boosting immunity system qualities.
Music track “Father” from Father album, composed and performed Ian Low.
Download the album at iTunes at Father by Ian Low / father
5 окт 2024
