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Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan)
This recipe is our version of a dish we learned from Elizabeth Andoh. The salmon here is thinly sliced and marinated in a mixture of soy sauce, sake and mirin, and it serves more as a flavoring for the rice than as a feature protein. After the fish marinates, the soy mixture is repurposed as a seasoning for the rice as it steams. Layering the salmon slices onto the rice after cooking and giving the rice a final quick burst of medium-high heat ensures the fish doesn’t dry out. If you like, serve the rice with lemon wedges and additional soy sauce.
4
Servings
Don't use a saucepan with a loose-fitting lid. For the rice to cook properly, the lid must fit securely. If the lid has a vent hole, plug it with a bit of foil to prevent steam from escaping.
50 minutes
20 minutes active
Ingredients
-
¼
cup soy sauce
-
3
tablespoons sake
Directions
-
01In a small bowl, stir together the soy sauce, sake and the mirin. Holding your knife at a 45-degree angle to the cutting board, cut the salmon crosswise into ⅛-inch-thick slices. Add to the sake mixture and gently toss. Cover and refrigerate for at least 20 minutes or up to 1 hour.
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I wonder if there is a way to make this with a rice cooker, after marinading the salmon (can we just throw everything in?).