日式三文魚栗子本菇飯

三文魚曬上海鹽！用油輕輕煎香四邊！不用全熟，拿起備用！

米洗好後！加入平時煮米少10%的水～加入栗子和菇！再加入醬油、麻油和味醂調味，攪拌均勻！用正常煲飯時間煮飯！

之後20分鐘之前加入三文魚，繼續煮飯，最後加入蔥花芝麻和三文魚子即成！

日式三文魚栗子本菇飯

Ingredients (Serves 4)

piece of boneless salmon

g shelled chestnuts

g mushrooms

cups of rice

cups of water (reduce by 10%)

tablespoons of soy sauce

tablespoon of sesame oil

tablespoon of mirin

Chopped green onions (to taste)

Sesame seeds (to taste)

Salmon roe (to taste)

Instructions:

Prepare the Salmon: Rub the salmon with sea salt! Lightly fry all sides in oil until fragrant! It doesn’t need to be fully cooked; set aside.

Cook the Rice: Rinse the rice! Add 10% less water than usual for cooking rice, then add the chestnuts and mushrooms! Add soy sauce, sesame oil, and mirin for seasoning, and mix well! Cook the rice for the usual time.

Add the Salmon: About 20 minutes before the rice is done, add the salmon and continue cooking. Finally, add chopped green onions, sesame seeds, and salmon roe to finish!