Wakame & Salmon Takikomi Gohan. Read Customer Reviews & Find Best Sellers. Check Out Phytessence Wakame On eBay. 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.

It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period. Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries. You can have Wakame & Salmon Takikomi Gohan using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Wakame & Salmon Takikomi Gohan

Prepare 2 cups of (*180ml cup) Japanese Short Grain Rice.
Prepare 1 of Canned Red Salmon *210g.
You need 1 tablespoon of Sake (Rice Wine).
Prepare 1 of small piece Ginger *grated.
It's 1 tablespoon of Soy Sauce.
It's 1/4 teaspoon of Salt.
You need 2 tablespoons of Dried Chopped Wakame.
Prepare 1 of Spring Onion *finely chopped.
Prepare of 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.

Wakame & Salmon Takikomi Gohan step by step

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..

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.