Salmon & Asparagus Butter Soy Sauce Takikomigohan
Salmon & Asparagus Butter Soy Sauce Takikomigohan

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, salmon & asparagus butter soy sauce takikomigohan. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Salmon & Asparagus Butter Soy Sauce Takikomigohan is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Salmon & Asparagus Butter Soy Sauce Takikomigohan is something which I have loved my entire life.

Free UK Delivery on Eligible Orders Check Out Salmon On eBay. Check Out Great Products On eBay. Salmon / ˈsæmən / is the common name for several species of ray-finned fish in the family Salmonidae.

To begin with this recipe, we have to first prepare a few ingredients. You can cook salmon & asparagus butter soy sauce takikomigohan using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
  1. Take 200-300 g Salmon Fillets OR Off-cuts *skinless, bones removed
  2. Take 1/2 teaspoon Salt
  3. Make ready 1 tablespoon Sake (Rice Wine)
  4. Get 2 cups (*180ml cup) Japanese Short Grain Rice
  5. Take 400 ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
  6. Get 20 g Butter *cut into small cubes
  7. Get 1/4 teaspoon Ground Chilli OR Black Pepper
  8. Prepare 1 tablespoons Soy Sauce
  9. Prepare 1 clove Garlic *finely chopped
  10. Make ready 1 bunch (about 160g) Thick Asparagus *trimmed and cut into 1-2cm pieces

Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece. Salmon is the easiest of fish to cook - pieces of fillet tend to be relatively thick and this makes them robust enough to move around and turn over halfway through cooking should you want to.

Instructions to make Salmon & Asparagus Butter Soy Sauce Takikomigohan:
  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.

The skin also comes off easily, so if you cook pieces with the skin on, you can lift it off when the fish is cooked before serving. It takes to all types of cooking methods – grilling, pan-frying, roasting, poaching. It's equally delicious dressed in flavorful sauces or unadorned, simply prepared on the grill or in the pan with a little olive oil and salt. It's an equally terrific dish for quick weeknight meals and impressive dinner parties alike. Medjool dates add a rich and mellow sweetness to salmon in this fragrant pilaf.

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