Broad bean and salmon rice

This is a fish dish that can be made without cooking, and is recommended for people who live alone and don't cook much. It's packed with the nutrients of fish, and its colorfulness gives it a spring-like feel
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 60 minutes

Excluding rice soaking time

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How to make it

Bring 150cc of bonito stock to a boil in a pot, parboil the peeled broad beans, then drain them in a colander. Keep the parboiled water aside

Drain the rice that has been soaked for 30 minutes, add the shredded canned salmon and mix. Reserve the liquid from the canned salmon in a measuring container

Add the juice from the canned boiled salmon that you kept in a measuring cup and the bonito stock used for pre-boiling in [1] to [2] so that the total amount is 2 cups

Add 1/2 teaspoon of salt and cook in a rice cooker

Once the rice is cooked, immediately open the lid and add the parboiled broad beans from step (1). Cover again and steam for about 20 minutes until done