Recipe
Just press one button! Easy Rice Cooker Autumn Salmon Butter Soy Sauce Rice
Ingredients
- 3cups rice (using rice cooker measuring cup)
- 2fillets raw salmon
- 2tbsp sake (1 tbsp for salmon + 1 tbsp for seasoning)
- Apinch of salt
- Apinch of pepper
- 100gshimeji mushrooms
- 3-4shiso leaves
- 10gbutter
- Soysauce: 2 tsp (for finishing) + 2 tbsp (for seasoning)
- 1tbsp mirin
- 1dashi packet (or 1 tsp dashi powder)
- Apinch of toasted white sesame seeds
About "Autumn Salmon Butter Soy Sauce Rice"
This mixed rice (takikomi gohan) features raw salmon and shimeji mushrooms, made easily in a rice cooker with just the press of a button. It is highlighted by the rich aroma of butter soy sauce and the refreshing accent of shiso leaves. Learn professional tips such as using sake to eliminate the fishy odor of salmon and adjusting the water level to prevent the rice from becoming mushy.
Introduction to 家族ごはん【料理家ぐっち夫婦の料理チャンネル】 →
Video Timestamps
Tips for Making "Autumn Salmon Butter Soy Sauce Rice"
-
Prep
- Soaking the rice beforehand ensures a plump and fluffy texture.
-
Technique
- Carefully remove the salmon bones to make eating completely stress-free.
-
Seasoning
- Sake eliminates fishy odors, locks in umami, and keeps the ingredients plump.
-
Water Level
- Remove 2 tbsp of water beforehand to prevent the mixed rice from becoming mushy.
-
Finishing
- Adding butter and soy sauce after cooking maximizes their rich aroma.
Ingredients for "Autumn Salmon Butter Soy Sauce Rice"
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- 3cups rice (using rice cooker measuring cup)
- 2fillets raw salmon
- 2tbsp sake (1 tbsp for salmon + 1 tbsp for seasoning)
- Apinch of salt
- Apinch of pepper
- 100gshimeji mushrooms
- 3-4shiso leaves
- 10gbutter
- Soysauce: 2 tsp (for finishing) + 2 tbsp (for seasoning)
- 1tbsp mirin
- 1dashi packet (or 1 tsp dashi powder)
- Apinch of toasted white sesame seeds
How to Make "Autumn Salmon Butter Soy Sauce Rice"
- 1
Wash and soak the rice
Wash the rice and let it soak in water beforehand. This step is crucial for achieving a fluffy texture.
- 2
Prepare the shimeji mushrooms
Cut off the base (ishizuki) of the shimeji mushrooms and break them apart by hand. Place them on a tray so they are easy to add to the rice cooker.
- 3
Remove the bones from the salmon
Use fish tweezers to gently pull out the bones in the direction they are pointing. Since the salmon will be mixed with the rice after cooking, it is important to remove the bones thoroughly at this stage.
- 4
Season the salmon
Sprinkle 1 tbsp of sake and a pinch each of salt and pepper over the deboned raw salmon. This is an important step to eliminate any fishy odor and ensure a plump texture.
- 5
Add rice and water to the rice cooker
Place the soaked rice into the rice cooker pot and add water up to the 3-cup line. Then, remove 2 tbsp of water (equivalent to the amount of liquid seasoning to be added) from the pot. The key is to remove the water before adding the seasonings.
- 6
Add seasonings and ingredients
Add 1 dashi packet, 2 tbsp of soy sauce, 1 tbsp of mirin, and 1 tbsp of sake. Place the shimeji mushrooms and raw salmon on top of the rice, then start the rice cooker on the standard cooking mode.
- 7
Cook the rice
Cook using the standard rice cooking mode. The process is fully automated with just one button. Wait for it to finish cooking.
- 8
Remove the dashi packet and mix
Once cooked, open the rice cooker and remove the dashi packet. Use a rice paddle to gently flake the tender, steamed salmon while mixing everything together.
- 9
Finish with butter and soy sauce
Drizzle in 2 tsp of soy sauce and add 10g of butter. Mix well to melt the butter with the residual heat, distributing the rich aroma and flavor of butter soy sauce throughout.
- 10
Plate and serve
Scoop into bowls, top with 3-4 torn shiso leaves, and sprinkle with a pinch of toasted white sesame seeds to finish.
Food Science
Combining the inosinate in salmon with the glutamate and guanylate in shimeji mushrooms and the dashi packet creates a synergistic umami effect, resulting in a deep, rich flavor. Additionally, salting the salmon before cooking utilizes osmotic pressure to draw out excess moisture along with fishy odor compounds. This firms up the flesh while concentrating the umami. Finally, the combination of butter and soy sauce added at the end further enhances the overall richness.
Detailed Commentary on "Autumn Salmon Butter Soy Sauce Rice"
* Content organized by topics from the video.
Enjoying the Flavors of Autumn Mixed Rice
Tatsuya from the cooking duo Guchi Fufu introduces "Autumn Salmon Butter Soy Sauce Rice," a dish perfect for the season. The main ingredients this time are raw salmon and shimeji mushrooms. We bring you an easy mixed rice recipe that you'll want to make again and again from autumn through winter, all with the press of a single button. We will also explain professional tips for making delicious mixed rice that can be applied to other ingredients like pork. The ingredients include 3 cups of rice, 2 fillets of raw salmon, 100g of shimeji mushrooms, 3-4 shiso leaves, 10g of butter, soy sauce, mirin, sake, and a dashi packet.
Preparing the Rice and Shimeji Mushrooms
First, as a cooking basic, wash the rice and let it soak in water beforehand. This extra step is crucial for cooking fluffy rice. While the rice is soaking, we will prepare the other ingredients. Start by cutting the shimeji mushrooms. Simply cut off the base (ishizuki) of the mushrooms—no special skills required. Once the base is removed, break them apart by hand and set them aside on a tray so they are easy to add to the rice cooker.
Tips for Carefully Deboning Salmon
Next, we prep today's main ingredient, the raw salmon. Since salmon fillets often contain bones, the key is to remove them before cooking. Use fish tweezers to gently pull the bones out in the direction they are pointing. Because the salmon will be mixed into the rice after cooking, removing the bones thoroughly at this stage ensures a completely stress-free and delicious dining experience. Although it takes a little effort, this is an important step that makes a huge difference in how easy the dish is to eat.
The Power of Sake: Removing Odor & Plumpness
Season the deboned raw salmon with salt and sake. We use salt for raw salmon, but if you are using pre-salted salmon, omit the salt as it is already salty enough. Sake is an incredibly important ingredient in mixed rice. It helps eliminate any fishy or gamey odors from fish and meat. Because alcohol has a low boiling point, it evaporates during cooking, carrying the unpleasant odors away with it. Furthermore, the moisture-retaining effect of sake ensures the ingredients cook up plump and juicy rather than dry. Sake also contains amino acids (umami components) that lock in the ingredients' natural flavors and help seasonings penetrate better, making it indispensable for mixed rice.
Water Adjustment Trick to Prevent Mushy Rice
Put the 3 cups of soaked rice into the rice cooker and fill it with water up to the 3-cup line. Here is Tatsuya's special trick: adding liquid seasonings increases the total moisture, which can make the mixed rice mushy. To prevent this, remove an equivalent amount of water (about 2 tbsp in this case) from the rice cooker beforehand. The key is to measure the water first and then remove some; if you remove liquid after adding the seasonings, you will dilute the flavor. Once the water level is adjusted, add 1 dashi packet, 2 tbsp of soy sauce, 1 tbsp of mirin, and 1 tbsp of sake. Place the shimeji mushrooms and raw salmon on top, and start the standard cooking cycle.
The Blissful Aroma of Butter and Soy Sauce
Open the rice cooker once it's done. The salmon is perfectly steamed and plump, instantly releasing the wonderful aromas of autumn. First, remove the dashi packet, then use a rice paddle to gently flake the tender salmon while mixing everything together. For the finishing touch, drizzle in 2 tsp of soy sauce and add 10g of butter, mixing further to let the butter melt in the residual heat. Scoop into bowls, sprinkle with toasted white sesame seeds, and top with torn shiso leaves. Tasting the dish, Tatsuya exclaimed, "The salmon is so plump, and the rich butter soy sauce combined with the refreshing accent of shiso is absolutely delicious!" The texture of the rice was also perfect, making it a highly satisfying dish.
About 家族ごはん【料理家ぐっち夫婦の料理チャンネル】
家族ごはん【料理家ぐっち夫婦の料理チャンネル】
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