Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, wakame & salmon takikomi gohan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Wakame & Salmon Takikomi Gohan is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Wakame & Salmon Takikomi Gohan is something which I have loved my whole life. They’re fine and they look wonderful.
Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. Where to Find and How to Use. Wakamé — Wakame Nom vernaculaire ou nom normalisé ambigu : Le terme « Wakame » s Wikipedia Español. wakame — [ wakameɪ] noun an edible brown seaweed used in Chinese and. Wakame is a species of seaweed that is used extensively in Japanese and other Asian cuisines, especially in soups, salads, as a snack and as a seasoning.
To begin with this particular recipe, we must prepare a few components. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Wakame & Salmon Takikomi Gohan:
- Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
- Get 1 Canned Red Salmon *210g
- Make ready 1 tablespoon Sake (Rice Wine)
- Make ready 1 small piece Ginger *grated
- Prepare 1 tablespoon Soy Sauce
- Make ready 1/4 teaspoon Salt
- Make ready 2 tablespoons Dried Chopped Wakame
- Take 1 Spring Onion *finely chopped
- Make ready Toasted Sesame Seeds
Like other forms of seaweed, it usually comes in dry form and needs to be rehydrated before use. Wakame is a sea vegetable with a rich green color, it is the long and stringy kind of seaweed. The traditional method of preserving wakame is with sea salt; even the dried version is partially wet to the. Contrastingly, Wakame is more for a Japanese cuisine known as miso soup.
Steps to make Wakame & Salmon Takikomi Gohan:
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Place it into the rice cooker’s inner pot.
- Drain the Canned Salmon, and add the liquid to the rice. Add Sake (Rice Wine), grated Ginger, Soy Sauce and Salt. Then add Water up to the 2-cups-marking. Gently stir.
- Remove unwanted large bones and skin from Salmon, break into chunky pieces, place on the rice. Sprinkle Dried Chopped Wakame over the rice. *Note: Break into smaller pieces if the Wakame pieces are large.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.
The traditional method of preserving wakame is with sea salt; even the dried version is partially wet to the. Contrastingly, Wakame is more for a Japanese cuisine known as miso soup. Further along is part of Wakame has a deep flavor and tastes quite sweet in texture and is popularly used in seaweed salads. Wakame aids in weight loss, maintains hormonal balance, improves skin health, and helps build strong bones. Wakame also lowers cholesterol, and boosts heart health. (NaturalNews) Wakame is an edible brown seaweed native to the cold and temperate coastal areas Dried or salted wakame is often incorporated into a variety of East Asian dishes, including miyeok guk.
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