How to Make Tasty Easy Rice Porridge with Salmon

Easy Rice Porridge with Salmon. This bowl of salmon rice porridge (三文鱼稀饭) - consisting of multigrain brown rice, assorted diced vegetables and omega-loaded salmon - will be a healthy change amidst all the feasting. If you have visitors streaming in at different times of the day, this recipe includes. How to make the nutritious salmon porridge at home. Great recipe for Easy Rice Porridge with Salmon. This is our family's breakfast regular on Sundays.

Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. You can have Easy Rice Porridge with Salmon using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy Rice Porridge with Salmon

1. It's 300 ml of Water.
2. You need 1 of fillet Lightly-salted salmon.
3. It's 1 of rice bowl worth Plain cooked rice.
4. Prepare 30 grams of Mushrooms of your choice (I used shimeji mushrooms).
5. You need 1 of roughly 10 cm worth Japanese leek.
6. It's 5 of to 6 Mitsuba.
7. It's 1 of Egg.
8. Prepare 2 tbsp of Mentsuyu.
9. You need 1 of Mirin (to spread on salmon before heating).

Turn the heat off immediately after adding eggs. Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay.

Easy Rice Porridge with Salmon step by step

1. Brush mirin on the salmon. Grill well on both sides. Also refer to..
2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain..
3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice..
4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well..
5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot..

Remove the skin and bones from salmon fillet. Marinade in (A) for at least one hour or overnight in the fridge. Rice wine Salt Sesame oil White pepper Method: Skin the salmon and marinate the salmon in the mix above while the rice is soaking. Once rapidly boiling, bring the heat down to low and allow to simmer until it reaches your desired consistency. When the fish is read, remove the skin and mash the flesh into small flakes.