Steps to Prepare Perfect Wakame & Salmon Takikomi Gohan

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, wakame & salmon takikomi gohan. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period.

Wakame & Salmon Takikomi Gohan is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Wakame & Salmon Takikomi Gohan is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook wakame & salmon takikomi gohan using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Wakame & Salmon Takikomi Gohan:

1. Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
2. Take 1 Canned Red Salmon *210g
3. Get 1 tablespoon Sake (Rice Wine)
4. Prepare 1 small piece Ginger *grated
5. Make ready 1 tablespoon Soy Sauce
6. Take 1/4 teaspoon Salt
7. Prepare 2 tablespoons Dried Chopped Wakame
8. Get 1 Spring Onion *finely chopped
9. Make ready Toasted Sesame Seeds

Wakame Sushi & Asian Bistro UPDATE! OUR RESTAURANT IS TEMPORARILY CLOSED FOR RENOVATIONS! Wakame is a highly nutritious, edible seaweed that can add a range of vitamins and minerals to your diet for a low number of calories. It's also been associated with various health benefits,.

Steps to make Wakame & Salmon Takikomi Gohan:

1. 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. Place it into the rice cooker’s inner pot.
2. Drain the Canned Salmon, and add the liquid to the rice. Add Sake (Rice Wine), grated Ginger, Soy Sauce and Salt. Then add Water up to the 2-cups-marking. Gently stir.
3. Remove unwanted large bones and skin from Salmon, break into chunky pieces, place on the rice. Sprinkle Dried Chopped Wakame over the rice. *Note: Break into smaller pieces if the Wakame pieces are large.
4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.

Wakame is a highly nutritious, edible seaweed that can add a range of vitamins and minerals to your diet for a low number of calories. It's also been associated with various health benefits,. Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning. It is a rich source of carbohydrates and protein. Its major constituent is water along with some amount of fiber and sugar.

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