Easy Rice Porridge with Salmon
Easy Rice Porridge with Salmon

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy rice porridge with salmon. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Turn the heat to very low. Dissolve miso paste (to taste) in the hot soup. This miso salmon soup stock is delicious with the sweetness of salmon. If you want to make all the porridge at a go, just ladle all the cooked porridge directly to the pot of salmon stock.

Easy Rice Porridge with Salmon is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Easy Rice Porridge with Salmon is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook easy rice porridge with salmon using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Rice Porridge with Salmon:
  1. Get 300 ml Water
  2. Prepare 1 fillet Lightly-salted salmon
  3. Prepare 1 rice bowl worth Plain cooked rice
  4. Make ready 30 grams Mushrooms of your choice (I used shimeji mushrooms)
  5. Get 1 roughly 10 cm worth Japanese leek
  6. Get 5 to 6 Mitsuba
  7. Prepare 1 Egg
  8. Make ready 2 tbsp Mentsuyu
  9. Take 1 Mirin (to spread on salmon before heating)

Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. Remove the skin and bones from salmon fillet.

Steps to make Easy Rice Porridge with Salmon:
  1. Brush mirin on the salmon. Grill well on both sides. Also refer to.
  2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
  3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
  4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
  5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.

Turn the heat off immediately after adding eggs. Remove the skin and bones from salmon fillet. Marinade in (A) for at least one hour or overnight in the fridge. Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice.

So that is going to wrap this up with this exceptional food easy rice porridge with salmon recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!