Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, wakame & salmon takikomi gohan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

To our Customers, Our Community, & Friends: The health and well-being of our guest's and staff is our number one priority. Wakame (), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture.

Wakame & Salmon Takikomi Gohan is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Wakame & Salmon Takikomi Gohan is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Wakame & Salmon Takikomi Gohan:

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

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. 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.

Instructions 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.

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. Wakame is a low-calorie, low-fat food which contains fucoxanthin, a marine carotenoid with anti-inflammatory and anti-proliferative properties. It is a rich source of carbohydrates and protein.

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