
If you are a big fan of Japanese food, you may have tasted ‘Yuzu Koshō’. It is a Japanese condiment, that is made with zest of Yuzu (a citrus fruit), Green Chilli and Salt. Many Asian grocery stores sell ‘Yuzu Koshō’ in a tube. Today I added it to this Salmon & Shimeji Takikomigohan. The refreshing fragrance and the spiciness of ‘Yuzu Koshō’ would take this simple rice dish to next level.
Makes
4 Servings
Ingredients
300g Salmon Fillets OR Off-cuts skinless, bones removed
1 to 2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
2 cups (*180ml cup) Japanese Short Grain Rice
400ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
5 to 6 thin slices Ginger *cut into fine strips
1 tablespoon Soy Sauce *1 tablespoon is 15ml, add extra for stronger flavour
150g Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms
1 to 2 teaspoons Yuzu Koshō
Finely chopped Spring Onion
Toasted Sesame Seeds
Method
- Cut skinless Salmon Fillets into chunky pieces, sprinkle with Sake (Rice Wine) and Salt, and massage. Cover and rest in the fridge for 1 hour.
- Cut off the bottom of Shimeji and tear into small pieces. *Note: If you use other Asian Mushrooms, cut into bite-size pieces if large.
- Wash Rice, drain, and place in the rice cooker’s inner pot. Add the Dashi Stock and Soy Sauce, and gently stir. *Note: For stronger flavour, you can add extra 1/2 tablespoon Soy Sauce.
- Scatter Ginger, place Shimeji (OR other Asian Mushrooms) and Salmon pieces with all the liquid, but DO NOT stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then add Yuzu Koshō and mix to combine.
- Sprinkle with some finely chopped Spring Onion and Sesame Seeds, and enjoy.
Leave a Reply