Easy Rice Porridge with Salmon
Easy Rice Porridge with Salmon

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, easy rice porridge with salmon. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

For those feeling under the weather, this is a good dish for recuperation as this rice porridge is easy to digest and nutritious. I cooked the porridge in a rice cooker which comes with a 'Porridge' function. Simple and easy homemade Japanese rice porridge recipe.

Easy Rice Porridge with Salmon is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Easy Rice Porridge with Salmon is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook easy rice porridge with salmon using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Rice Porridge with Salmon:
  1. Take 300 ml Water
  2. Take 1 fillet Lightly-salted salmon
  3. Get 1 rice bowl worth Plain cooked rice
  4. Prepare 30 grams Mushrooms of your choice (I used shimeji mushrooms)
  5. Make ready 1 roughly 10 cm worth Japanese leek
  6. Take 5 to 6 Mitsuba
  7. Prepare 1 Egg
  8. Make ready 2 tbsp Mentsuyu
  9. Make ready 1 Mirin (to spread on salmon before heating)

Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish. This simple comfort food is easy to digest and is often used to relieve gastrointestinal discomfort. These benefits are frequently enhanced with the flavoring ingredients.

Instructions to make Easy Rice Porridge with Salmon:
  1. Brush mirin on the salmon. Grill well on both sides. Also refer to.
  2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
  3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
  4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
  5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.

Once you have the rice on, all you've got to do is sear the salmon, dice up some avocado and cucumber, slice a couple of scallions, and pull that leftover teriyaki sauce out of the fridge. A sweet and savory teriyaki glaze is a perfect companion for seared salmon in this easy and healthy meal. Baste the salmon with a mixture of honey, soy sauce, and crushed red pepper while cooking to add a sweet and spicy glaze. Rice Porridge with Salmon & Spinach and Pot-steamed Hotchpotch. What other items do customers buy after viewing this item?

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