‘Takikomigohan’ is a dish of Rice that is cooked with ingredients and seasonings. If you have a rice cooker, it is super easy to create ‘Takikomigohan’ dishes. Today I cooked Rice with Salmon and Asparagus. Butter & Soy Sauce flavour is very popular in Japan, and Salmon and Asparagus taste lovely in this flavour.


Makes

4 Servings

Ingredients

200 to 300g Salmon Fillets OR Off-cuts *skinless, bones removed
1/2 teaspoon Salt
1 tablespoon Sake (Rice Wine)
2 cups (*180ml cup) Japanese Short Grain Rice
400ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
20g Butter *cut into small cubes
1/4 teaspoon Ground Chilli *optional
1 tablespoons Soy Sauce
1 clove Garlic *finely chopped
1 bunch (about 160g) Thick Asparagus *trimmed and cut into 1-2cm pieces

Method
  1. Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake and massage. Cover and rest in the fridge for 1 hour.
  2. 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.
  3. 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.
  4. Press ‘COOK’ button to start cooking.
  5. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.