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Salmon Steamed Rice With Miso

COOKINGover a year ago
15 Ingredients
2 salmon fillets
1 tablespoon sesame oil
1/2 teaspoon salt
2 cups uncooked rice
100 grams cabbage, cut into bite-sized pieces
100 grams shimeji mushrooms
80 grams bean sprouts
20 grams butter
360 milliliters water
Green onions
Chrysanthemum petals
50 grams miso
2 tablespoons sugar
2 tablespoons mirin
1 tablespoon soy sauce
  1. Wash the rice and leave in water for 30 minutes.

  2. Combine miso, sugar, mirin and soy sauce and set aside.

  3. Heat sesame oil in a frying pan. Place salmon fillets on and season with salt. Cook on both sides until lightly browned. Take the salmon out and set it aside for now.

  4. Drain the rice and add it to the frying pan along with the water, cabbage, shimeji mushrooms and bean sprouts. Top with salmon fillets and butter. Pour the miso sauce on top.

  5. Cover and cook over high heat. Once it starts to boil, turn the heat down to low and cook for 15 minutes. Finally turn up the heat to high and cook for another 30 seconds.

  6. Turn off the heat and keep covered for another 10 minutes.

  7. Mix all ingredients together and serve in individual bowls. To with chopped green onions and chrysanthemum petals.