Recipe: Delicious Wakame & Salmon Takikomi Gohan

Wakame & Salmon Takikomi Gohan. Read Customer Reviews & Find Best Sellers. 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. To our Customers, Our Community, & Friends: The health and well-being of our guest's and staff is our number one priority.

Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries. 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. You can have Wakame & Salmon Takikomi Gohan using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Wakame & Salmon Takikomi Gohan

1. You need 2 cups of (*180ml cup) Japanese Short Grain Rice.
2. You need 1 of Canned Red Salmon *210g.
3. You need 1 tablespoon of Sake (Rice Wine).
4. Prepare 1 of small piece Ginger *grated.
5. It's 1 tablespoon of Soy Sauce.
6. Prepare 1/4 teaspoon of Salt.
7. It's 2 tablespoons of Dried Chopped Wakame.
8. You need 1 of Spring Onion *finely chopped.
9. Prepare of 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. Drain seaweed, squeeze out excess water, and coarsely chop. Although not common in Western kitchens, wakame is a very versatile ingredient.

Wakame & Salmon Takikomi Gohan instructions

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..

Use rehydrated wakame in salads, add it to vegetable soups, or serve it as a side dish to meats and rice dressed with sesame oil and soy sauce. Use the dry ground powder, soy sauce, spring onions, honey, and sesame seeds to marinate meats before. Drain seaweed, squeeze out excess water, and coarsely chop. 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.