Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, wakame & salmon takikomi gohan. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Wakame & Salmon Takikomi Gohan is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Wakame & Salmon Takikomi Gohan is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Wakame & Salmon Takikomi Gohan:

1. Take 2 cups (*180ml cup) Japanese Short Grain Rice
2. Make ready 1 Canned Red Salmon *210g
3. Get 1 tablespoon Sake (Rice Wine)
4. Get 1 small piece Ginger *grated
5. Make ready 1 tablespoon Soy Sauce
6. Make ready 1/4 teaspoon Salt
7. Make ready 2 tablespoons Dried Chopped Wakame
8. Make ready 1 Spring Onion *finely chopped
9. Take Toasted Sesame Seeds

In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but. Wakame is a versatile seaweed that can be added to so many recipes. Here are some simple ideas to get you started: Add it to a stir-fry with soba noodles, fish, mushrooms, daikon and other vegetables. Rehydrate it, and add sesame seeds, chili powder and ginger to create a simple and delicious Japanese seaweed salad.

Steps to make Wakame & Salmon Takikomi Gohan:

1. 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.
2. 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.
3. 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.
4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.

Wakame is a member of the brown algae family and is cultivated in warm Pacific waters. This excellent quality wakame is perfect for use in dishes such as Sunomono (Japanese Cucumber Salad) or Aemono or add to soups just before serving. Emerald Cove Wakame Wakame fronds are green and have a subtly sweet flavor and satiny texture. The leaves should be cut into small pieces as they will expand during cooking. In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber.

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