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Grilled Salmon & Watercress Mazegohan
Introduce
Chef :
Hiroko ListonGrilled Salmon & Watercress Mazegohan
My ‘Salmon Takikomigohan’ is super easy to cook. Compare to that dish, you need a little bit more effort to make this ‘Mazegohan’ because you need to grill OR pan-fry Salmon fillets first, but it is worth it. You don’t like peppery Watercress? Don’t worry because it won’t be peppery as Watercress will be cooked by hot rice. This is truely a delicious Salmon rice dish.
Ingredient
Food ration :
4 servings
2 tablespoons
Sake (Rice Wine)
1/2-1 teaspoon
Salt
400 ml
Dashi Stock *about
1 bunch
Watercress *140 to 150g
Cooking instructions
* Step 1
Sprinkle a generous amount of Salt over the salmon’s flesh side. I used 1 teaspoon Salt for 280g Salmon. Cover and rest in the fridge over night. Grill or pan-fry until cooked through. Crispy skin can be added to the dish if you like it, or just remove it.
* Step 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.
* Step 3
Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, 1/4 teaspoon Salt and Sake. Add more Water if needed to make the liquid up to the 2-cups-marking.
* Step 4
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes.
* Step 5
Wash Watercress, pick sprigs and thin stems, cut coarsely. Save thick stems for other dishes.
* Step 6
Add grilled Salmon and Watercress to the rice, mix gently to combine.
* Step 7
Sprinkle some Toasted Sesame Seeds or Nori on top, drizzle small amount of Soy Sauce and enjoy.
Note: if there is a photo you can click to enlarge it
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