Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salmon & asparagus butter soy sauce takikomigohan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes. He uses a nonstick pan to reduce the amount of fat and places it over medium heat. He prepares two six-ounce coho salmon.
Salmon & Asparagus Butter Soy Sauce Takikomigohan is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Salmon & Asparagus Butter Soy Sauce Takikomigohan is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook salmon & asparagus butter soy sauce takikomigohan using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
- Prepare 200-300 g Salmon Fillets OR Off-cuts *skinless, bones removed
- Prepare 1/2 teaspoon Salt
- Take 1 tablespoon Sake (Rice Wine)
- Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
- Get 400 ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
- Get 20 g Butter *cut into small cubes
- Make ready 1/4 teaspoon Ground Chilli OR Black Pepper
- Prepare 1 tablespoons Soy Sauce
- Prepare 1 clove Garlic *finely chopped
- Prepare 1 bunch (about 160g) Thick Asparagus *trimmed and cut into 1-2cm pieces
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Steps to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
- Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, 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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