Easiest Way to Make Speedy Salmon & Wakame Mazegohan

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, salmon & wakame mazegohan. One of my favorites. This time, I am going to make it a bit tasty. 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 & Wakame Mazegohan is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Salmon & Wakame Mazegohan is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have salmon & wakame mazegohan using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Salmon & Wakame Mazegohan:

1. Prepare 2 cups Japanese Short Grain Rice *180ml cup
2. Prepare 2 tablespoons Sake (Rice Wine)
3. Take 1 tablespoon Soy Sauce
4. Get 400 ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
5. Prepare 200-300 g Salmon Fillets OR Off-cuts *skinless, bones removed
6. Get 1/2-1 teaspoon Salt
7. Get 2 tablespoons Dried Cut Wakame *OR 2 sheets Nori
8. Take 1 tablespoon Toasted Sesame Seeds
9. Get 1-2 Spring Onion *finely chopped

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Steps to make Salmon & Wakame Mazegohan:

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.
2. Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, Sake and Soy Sauce. Add more Water if needed to make the liquid up to the 2-cups-marking. Press ‘COOK’ button to start cooking.
3. Soak the Dried Cut Wakame in cold water until soft, drain well.
4. Cut skinless Salmon Fillets into chunky pieces, sprinkle a generous amount of Salt over. I used 1 teaspoon Salt for 280g Salmon.
5. Pan-fry the Salmon pieces until browned and cooked though.
6. When the rice is cooked, let it steamed for 10 minutes. Add cooked Salmon, Wakame (OR toasted Nori sheets torn into small pieces) and Sesame Seeds, loosen the rice and mix gently to combine well. *Note: Toast Nori sheets over flames just before adding to the rice.
7. Sprinkle some chopped Spring Onion on top and enjoy.

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