Original: English

Salmon and Mushroom Mixed Rice (Takikomi Gohan)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A nutritious mixed rice dish packed with salmon, mushrooms, and hijiki seaweed. Salmon is known to reduce cholesterol and triglycerides, mushrooms are rich in dietary fiber, and hijiki seaweed helps suppress sudden blood sugar spikes. Enjoy this exquisite rice dish where the savory flavors of autumn are concentrated!

📖Cooking Basics

dry（tantanmen）

Steps

Rinse 2 cups of rice and soak in water for 30 minutes. (Key Tip!) Soaking allows the rice to cook evenly and become fluffy.
🕒 01:47
Soak 10g of dried hijiki seaweed in water until just covered for 15-20 minutes to rehydrate.
🕒 02:02
Peel 50g of carrot, slice thinly, then cut into julienne.
🕒 02:20
Trim the tough ends from 3 shiitake mushrooms and slice thinly.
🕒 02:40
Thinly slice the root ends of 100g of maitake mushrooms, then break them into bite-sized pieces by hand.
🕒 03:00
Heat 0.5 tbsp of sesame oil in a frying pan over medium heat.
🕒 03:20
Add the sliced shiitake mushrooms, maitake mushrooms, and carrots to the heated pan and sauté over medium heat.
🕒 03:35
Once everything is combined, lightly season with salt and pepper (to taste) and continue to stir-fry.
🕒 03:48
Sauté until the mushrooms release their moisture and their volume reduces by about half. (Key Tip!) Sautéing evaporates the mushroom's moisture, concentrating their umami flavor and creating a fragrant result.
🕒 03:59
Once softened, spread the ingredients out and cook without stirring for about 1 minute until lightly browned. Stir and remove from heat.
🕒 04:18
Transfer the sautéed mushrooms and carrots to a tray and spread them out to cool.
🕒 04:45
Rinse the rehydrated dried hijiki seaweed under water, drain thoroughly, and further pat dry with paper towels.
🕒 04:57
Thoroughly pat dry the surface of 2 fillets of salted salmon with paper towels. (Key Tip!) Patting dry the salmon helps to reduce any fishy odor.
🕒 05:11
Drain the water from the soaked rice.
🕒 05:28
Add the drained rice to a rice cooker. Add 1.5 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1.5 tbsp cooking sake (rice wine), and 0.5 tsp dashi powder, and mix well.
🕒 05:34
Add water until it reaches slightly below the 2-cup mark, and mix again thoroughly. (Key Tip!) Adjust the water level to the 2-cup mark according to your rice cooker's instructions.
🕒 05:48
Spread the cooled sautéed mushrooms and carrots evenly over the rice in the rice cooker.
🕒 06:05
Generously add the drained dried hijiki seaweed on top.
🕒 06:16
Finally, place the salted salmon on top and cook using the standard cooking mode.
🕒 06:22
Open the lid once the rice is cooked.
🕒 06:32
Carefully remove the cooked salmon, peel off the skin and remove the bones, then lightly flake the flesh.
🕒 06:40
Return the flaked salmon flesh to the rice cooker and mix everything together.
🕒 07:19
If it's difficult to mix in the rice cooker, transfer to a large bowl and mix.
🕒 07:47
Once everything is well combined, plate and serve. (Key Tip!) It's okay to flake the salmon roughly. Mixing will further break it down.
🕒 08:00