Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, snapper takikomi gohan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

The fish is often served for New Year's celebration and special occasions to celebrate the events. This 'Snapper Takikomigohan' is also a quite special rice dish, but you don't need to wait for. Great recipe for Snapper Takikomi Gohan.

Snapper Takikomi Gohan is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Snapper Takikomi Gohan is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have snapper takikomi gohan using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Snapper Takikomi Gohan:

1. Make ready Japanese Short Grain Rice *180ml cup
2. Take fillets Snapper (Red Seabream) *250 to 300g, bones removed
3. Make ready small piece Ginger *sliced into thin strips
4. Prepare Salt
5. Get Sake
6. Make ready Soy Sauce
7. Get Dashi Stock *OR 350ml Water & 1 teaspoon Dashi Powder of your choice
8. Prepare *Note: I used Katsuo (Bonito) & Kombu (Kelp) mix dashi stock

This 'Snapper Takikomigohan' is also a quite special rice dish, but you don't need to wait for a special occasion to arrive. "Taimeshi (Sea Bream / Snapper Rice)" or "Takenoko Gohan (Bamboo Shoot Rice)" which I wrote before are one type of […] Chestnut Rice (Kuri Gohan) The fish is often served for New Year's celebration and special occasions to celebrate the events. This 'Snapper Takikomigohan' is also a quite special rice dish, but you don't need to wait for. Sea bream or snapper is called "Tai" in Japanese.

Instructions to make Snapper Takikomi Gohan:

1. Place Snapper fillets, with/without skin, in a deep plate or bowl, sprinkle with Salt, Sake, Soy Sauce and sliced Ginger, and marinate the fish for 30 minutes. *Note: You may wish to cover and rest in the fridge on a hot day.
2. 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. Drain the rice and place it into the rice cooker’s inner pot.
3. Transfer the Snapper fillets from the marinade to a plate, pour the marinade with the ginger strips over the rice, add the Dashi Stock up to the 2-cups-marking. You may not need to use all of Dashi Stock. Place Snapper fillets on top.
4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
5. Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.

As I mentioned in earlier article, sea bream is often served at the celebration day. Taimeshi is a typical menu for celebration. It looks luxury and it is luxury in fact because it cooks a whole sea bream. It is a kind of "Takikomi-gohan" which is […] Continue Reading → Takikomi-gohan that uses this fish is called "red snapper rice," but because red snapper is something of a luxury food, people tend to eat it in restaurants rather than at home. People often eat "mixed bean rice" as spring turns to summer.

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