My ‘Grilled Salmon & Watercress Mazegohan‘, one of my popular ‘Mazegohan’ dishes, can be made with Shiso leaves instead of Watercress. It is so aromatic and delicious. This is a crunchy and chewy Mixed Grains version of the dish. I added Edamame for extra crunchiness. Enjoy it with a refreshing salad of your choice.


2 Servings


2 servings Cooked Mixed Grains *OR Rice of your choice
*See ‘How to cook Mixed Grains’ below.
1/2 cup Edamame *removed from the pod
2 Salmon Fillets *200 to 300g 
1 tablespoon Canola OR Olive Oil
Salt & Pepper
4 Shiso Leaves *finely sliced

How to cook Mixed Grains
  1. Wash 1 cup (*180ml) Uncooked Mixed Grains and drain. Place the Grains in a large saucepan or rice cooker’s inner pot, add 1 & 1/2 cups Water, 1/2 tablespoon Olive Oil and 1/4 teaspoon Salt. *Note: The amount of Water depends on the types of the grains.
  2. Cook over low heat until water is gone OR according to your rice cooker instruction.
  1. Mix thawed Edamame with freshly cooked Mixed Grains OR Rice of your choice.
  2. Sprinkle a generous amount Salt over the Salmon Fillets, skin side as well.
  3. Heat Oil in a frying pan over medium high heat. Cook Salmon on skin side for 3 minutes or until crispy, and turn over to cook each side until just cooked through. *Note: Cooking times may vary depending on the thickness of the fillets.
  4. Spread Mixed Grains & Edamame over a plate, place flaked salmon chunks and crispy skin. Sprinkle with Freshly Ground Black Pepper and finely sliced Shiso. Serve with a refreshing salad of your choice.