Brown Rice with Salmon and Shiitake

Need an easy rice dish for dinner? Takikomi-gohan is rice cooked with seasoning and additional ingredients like vegetables and protein. This takikomi-gohan is umami-packed with shiitake and salmon adding delicious dashi or stock to the broth.

Brown Rice with Salmon and <i>Shiitake</i> Ingredients

Ingredients (4-5 servings):
To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain brown rice
Shiitake mushrooms stock, as needed (see below)
2 Tbsp. Japanese rice wine
1-1/2 Tbsp. mirin (sweet sake)
2 Tbsp. soy sauce
1/4 tsp. salt
Water to fill to water level 3 for "BROWN RICE"
1/4 oz. (7g) dried shiitake mushrooms, rehydrated and thinly sliced, reserve stock
0.37 lb. (168g) salmon, skinless and boneless

Garnish:

Stone parsley, to taste

*This recipe was developed for Zojirushi Micom Rice Cooker & Warmers NL-GAC10/18 and NS-TSC10A/18 models. Adjustments may be necessary when using other models.

Brown Rice with Salmon and <i>Shiitake</i> Step 1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Add stock, rice wine, mirin, soy sauce, salt and add water to level 3 for “BROWN RICE.” Stir well with rice using the rice spatula.

Brown Rice with Salmon and <i>Shiitake</i> Step 2

Place rehydrated shiitake and salmon on top of the rice. Do not mix with rice. Level the surface and make sure the ingredients are submerged in water.

Brown Rice with Salmon and <i>Shiitake</i> Step 4

When rice completes cooking, gently fluff the rice using the rice spatula. Portion rice in individual serving bowls and top with stone parsley. Serve immediately.