Hi, I am Joana. Today, I’m gonna show you how to prepare salmon & asparagus butter soy sauce takikomigohan recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Salmon & Asparagus Butter Soy Sauce Takikomigohan Recipe
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook salmon & asparagus butter soy sauce takikomigohan using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
- Take 200-300 g Salmon Fillets OR Off-cuts *skinless, bones removed
- Make ready 1/2 teaspoon Salt
- Prepare 1 tablespoon (Rice )
- Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
- Make ready 400 ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
- Prepare 20 g Butter *cut into small cubes
- Get 1/4 teaspoon Ground Chilli OR Black Pepper
- Prepare 1 tablespoons Soy Sauce
- Take 1 clove Garlic *finely chopped
- Get 1 bunch (about 160g) Thick Asparagus *trimmed and cut into 1-2cm pieces
Steps to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
- Cut skinless Salmon Fillets into chunky pieces, add Salt and , and massage. Cover and rest in the fridge for 1 hour.
- 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. Add Dashi Stock, Butter, Chilli and Soy sauce. Scatter Garlic, Asparagus and Salmon pieces on top.
- Press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
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