recipe Basic salmon cooked rice recipe.  "Waketokuyama" Hiromitsu Nozaki's cooking method vol.4

recipe Basic salmon cooked rice recipe. “Waketokuyama” Hiromitsu Nozaki’s cooking method vol.4

Writer : macaroni editorial department

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Finish with black pepper!Rice cooked with salmon and sweet potatoes

Freshly cooked salmon and sweet potatoes cooked in a bowl

Photo by Asami Kitayama

A basic recipe taught by Hiromitsu Nozaki, a chef from Waketokuyama. The 4th time is a cooked rice that makes you want to eat in the fall of appetite, using plenty of salmon fillets and sweet potatoes.

The coarsely ground black pepper topping is effective and has a slightly mature taste. The sweet potatoes are rather large and the food is excellent.

Chef who will teach you

Waketokuyama Hiromitsu Nozaki, Chef

Photo by Waketokuyama

Mr. Hiromitsu Nozaki, head chef of “Waketokuyama”

Born in Furudono-cho, Ishikawa-gun, Fukushima Prefecture in 1953. After graduating from Musashino Nutrition College, joined the Japanese food department of Tokyo Grand Hotel. Entered Happoen after 5 years of training. In 1980, he became the chef of “Tokuyama” in Nishiazabu, Tokyo. Opened Minami Azabu “Waketokuyama” in 1989, and as of 2020, oversees 5 stores including group stores as the head chef. Through various media such as magazines and TV, he advocates easy-to-understand Japanese food based on theoretical cooking methods based on cooking science and nutrition.
His books include “Japanese bento made with regular vegetables” (Sekai Bunka) “Seasonal hospitality dining table” (KADOKAWA) “Japanese food appetizers and kumite” (Shibata bookstore) “Common sense of Japanese food that you don’t really know” (Yosen) (Company) “Delicious law that Hiromitsu Nozaki thinks” (Ikeda Book Store) “Japanese food, complete recipe” (Sekai Bunka) and many others.

Ingredients (for 2-4 people)

Ingredients for rice cooked with salmon and sweet potatoes lined up on the table

Photo by Asami Kitayama

・ Salmon fillet …… 2 slices
・ Sweet potato …… 150g
・ Scallions (small pieces) …… 1
・ Rice …… 2 go
a. Water …… 300cc
Light soy sauce …… 30cc
a. Sake …… 30cc
・ Coarse ground black pepper …… Appropriate amount

* Scallions can be replaced with all-purpose onions.

Calories and sugar / salt content (for 1 person)

Calories: 813kcal
Sugar: 140.3g
Salt: 2.6g

Source: Standard Tables of Food Composition in Japan 2015 (7th edition) Supplement 2018

Cooking points

・ Wash the rice, soak it in water for 15 minutes, transfer it to a colander, drain it for 15 minutes, and cook it with fresh water for a refreshing taste.
・ By lightly sprinkling salt on the salmon, wiping it with water and grilling it, the salmon will not smell fishy.
・ If you do not use soup stock for seasoning and add seasoning in a ratio of water: light soy sauce: sake = 10: 1: 1, the taste of the ingredients will be enhanced.

Preparation (preparation time: 30 minutes)

Sprinkle salt on salmon fillets

Salmon fillet sprinkled with salt

Photo by Asami Kitayama

Sprinkle a thin layer of salt on both sides of the salmon fillet, leave it for about 20 minutes, rinse it with water, and wipe off the water.

I’m curious here! Q & A

> Editorial department Okouchi
“There was also a point, but why sprinkle salt on the salmon fillet and why do you leave it for 20 minutes and rinse it with water?”

> Mr. Nozaki
“People do not feel the taste unless they feel the same salty taste as saline (about 0.8% salt). Sprinkle salt on the fillet, leave it for about 20 to 30 minutes, and wash it with water. Is washed away, about half of the salt remains on the fillet, and you can feel the original taste of the fish. “

* Saline is the concentration of saline solution that is almost the same as human body fluid.

Grill salmon

Loosened salmon on a white plate

Photo by Asami Kitayama

Grill the salmon, remove the skin and bones, and let it loosen.

Expose the scallions to water

Exposing the chopped green onions to water

Photo by Asami Kitayama

The scallions that have been cut into small pieces are exposed to water and then drained.

I’m curious here! Q & A

> Editorial department Okouchi
“Is the reason for exposing it to water to make the most of the texture of the scallions?”

> Mr. Nozaki
“The reason for exposing the green onions to water is to eliminate the smell of green onions. However, it is not a problem if you do not expose them.”

> Editorial department Okouchi
“That’s right, depending on the ingredients, a unique odor may remain, so if you’re worried about it, expose it.”

How to make (cooking time: 40 minutes * excluding time to cook rice)

1. Rinse the rice with water and let it soak

Draining the water from the flooded rice

Photo by Asami Kitayama

Rinse the rice with water, soak it in water for 15 minutes, transfer it to a colander and drain it for 15 minutes.

I’m curious here! Q & A

> Editorial department Okouchi
“It is important that only rice is flooded and drained in advance. How will the finish change?”

> Mr. Nozaki
“Rice is the same as dried food. Soak it in water, soak it in water, raise it in a colander, drain it, and cook it in fresh, clean water to give it a refreshing taste and make it plump. “

> Editorial department Okouchi
“If you understand that it is the same as dried food, flooding and draining are important processes.”

2. Cut the sweet potatoes

Dicing sweet potatoes in a bowl

Photo by Asami Kitayama

Cut the sweet potatoes into 3 cm squares with the skin still attached.

3. Cook with a rice cooker

Rice in a rice cooker, seasonings, and sweet potatoes

Photo by Asami Kitayama

With rice in the rice cookeraAdd the seasoning and mix lightly, then add the sweet potatoes and cook the rice in the fast-cooking mode. (If not, you can cook normally)

I’m curious here! Q & A

> Editorial department Okouchi
“Rice is cooked in fast-cooking mode! Why?”

> Mr. Nozaki
“The reason for cooking in fast-cooking mode is to use rice that has already been flooded. Since normal cooking includes flooding time, let’s cook in fast-cooking mode that omits flooding.”

4. Add salmon and steam for about 3 minutes

A state of putting salmon loosened meat on freshly cooked rice

Photo by Asami Kitayama

Once cooked, spread the salmon evenly and let it steam for about 3 minutes.

5. Add the scallions and steam for about 1 minute.

Rice cooked with salmon and sweet potatoes with scallions

Photo by Asami Kitayama

Add the scallions and steam for about 1 minute, then mix the whole with crispy.

6. Sprinkle black pepper to finish

Rice cooked with salmon and sweet potatoes with coarsely ground black pepper

Photo by Asami Kitayama

Serve in a bowl and sprinkle with coarsely ground black pepper to finish.

> Editorial department Okouchi
“The ingredients are simple and quick, and the cooked rice with the taste of autumn sweet potatoes has a lot of volume and seems to be appreciated by children.”

> Mr. Nozaki
“The saltiness of salmon and the natural sweetness of sweet potatoes are well-balanced. Sprinkle black pepper to tighten the taste, so sprinkle it as you like.”

Hokuhoku is delicious!Let’s make rice cooked with salmon and sweet potatoes

After putting the ingredients in the rice cooker, just turn on the switch. I’m glad that cooked rice is easy to make with just one rice cooker.

By adding salmon at the end, it will not become too stiff and will be soft enough to be loosened with chopsticks. I also woke up to the new taste of Japanese-style cooked rice and coarsely ground black pepper.

It has a good balance of saltiness and sweetness, and you can eat it quickly, so be careful not to eat too much ♪

Waketokuyama store information

Interview / text / Miya Okouchi (macaroni editorial department)
Cooking / Shooting / Asami Kitayama

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