‘Butter & Soy Sauce’ goes well with Corn. It also goes well with Rice. And Salmon, too. How about all together? Then I tried. I added grated Carrot as well for colour and extra nutrients. Using a rice cooker, it is absolutely easy to cook. The result? It CAN’T be bad.
260 to 300g Salmon Fillets
1 tablespoon Sake (Rice Wine)
1/4 teaspoon Salt
2 cups (*180ml cup) Short Grain Rice
400ml Chicken Stock *OR Stock of your choice
1 tablespoon Soy Sauce
1 Carrot *finely grated
20g Butter *cut into small cubes
1/2 cup Corn Kernels *thawed if frozen
Finely chopped Parsley OR Spring Onion for topping
- Sprinkle Sake (Rice Wine) and Salt over Salmon Fillets, and set aside.
- Wash Rice by stirring it thoroughly in water and drain. Repeat this a few more times, and drain well. Then place into the rice cooker’s inner pot.
- Add Chicken Stock (OR Stock of your choice) and Soy Sauce, and gently stir. Add grated Carrot, Butter, Corn Kernels and some Pepper, and place Salmon on top.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Take out Salmon, remove skin and all bones, and return. Then mix gently, breaking up the Salmon coarsely.
- Sprinkle with finely chopped Parsley and Black Pepper. Drizzle extra Soy Sauce if you like, and enjoy.