Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Season 2 pieces of salmon with a little Cooking Sake (Rice Wine) and a little salt, and let sit for 10 minutes.
- Trim the stems from 5 shiso leaves, roll them up, and thinly slice.
- Remove the woody ends from 1/2 bunch of shimeji mushrooms and separate them into bite-sized pieces.
- In a bowl, mix 240ml water, 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1/2 tsp + a pinch Dashi powder, and 1/4 tsp salt to make the dashi broth.
- Rinse the mochigome (glutinous rice), soak it in water for 1 hour, then drain for 30 minutes.
- Melt 5g butter on a preheated low-temperature hot plate and cook the prepared salmon.
- Once the skin side of the salmon is browned, flip and cook the flesh side.
- Remove the salmon once it's nicely browned and cooked through.
- Remove the skin and small bones from the cooked salmon, then flake the flesh.
- Melt 5g butter on the hot plate and stir-fry the shimeji mushrooms.
- Once the mushrooms are cooked, add the drained mochigome (glutinous rice).
- Stir everything together to coat the rice grains with oil.
- Once the oil has coated the rice, add the prepared dashi broth.
- After adding the dashi broth, bring it to a boil from the center.
- Once simmering, reduce to low heat and stir-fry the rice, allowing it to absorb the moisture. [This is the key!] If your hot plate's heat is too high, switch to warm or low, and adjust the heat to prevent burning while cooking.
- Cook while stirring for about 3 minutes on low heat. Once the moisture is almost gone, turn off the heat.
- Spread the mochigome (glutinous rice) and shimeji mushrooms evenly across the hot plate.
- Flatten the surface of the rice.
- Scatter the flaked salmon over the top. [This is the key!] Double-check for any small bones before scattering to ensure they are not a hazard when eating.
- After scattering the salmon, cover with a lid and cook on low heat for 12 minutes. [This is the key!] Hot plates tend to burn easily, so adjust the heat while cooking.
- After 12 minutes of cooking, turn off the heat when the rice has absorbed most of the moisture and is almost cooked through.
- Cover with a lid and steam for 15 minutes.
- After steaming for 15 minutes and ensuring there are no uncooked centers, mix everything together.
- Once mixed, scatter the thinly sliced shiso leaves over the top.
- After scattering the shiso leaves, sprinkle the toasted white sesame seeds evenly over the dish.
🌾 Recommended Rice for This Dish
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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