Recipe: Yummy Wakame & Salmon Takikomi Gohan

Wakame & Salmon Takikomi Gohan. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. Wakame is a species of seaweed that is used extensively in Japanese and other Asian cuisines, especially in soups, salads, as a snack and as a seasoning. Wakame aids in weight loss, maintains hormonal balance, improves skin health, and helps build strong bones.

Where to Find and How to Use. To our Customers, Our Community, & Friends: The health and well-being of our guest's and staff is our number one priority. Contrastingly, Wakame is more for a Japanese cuisine known as miso soup. You can have Wakame & Salmon Takikomi Gohan using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Wakame & Salmon Takikomi Gohan

1. Prepare 2 cups of (*180ml cup) Japanese Short Grain Rice.
2. You need 1 of Canned Red Salmon *210g.
3. Prepare 1 tablespoon of Sake (Rice Wine).
4. It's 1 of small piece Ginger *grated.
5. You need 1 tablespoon of Soy Sauce.
6. It's 1/4 teaspoon of Salt.
7. It's 2 tablespoons of Dried Chopped Wakame.
8. It's 1 of Spring Onion *finely chopped.
9. Prepare of Toasted Sesame Seeds.

Further along is part of the Similarly to Kombu, Wakame has a huge amount of health benefits. Wakame is a type of edible brown seaweed, reported to have numerous health benefits. Like other forms of seaweed, it usually comes in dry form and needs to be rehydrated before use. Find wakame stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Wakame & Salmon Takikomi Gohan instructions

1. 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. Place it into the rice cooker’s inner pot..
2. Drain the Canned Salmon, and add the liquid to the rice. Add Sake (Rice Wine), grated Ginger, Soy Sauce and Salt. Then add Water up to the 2-cups-marking. Gently stir..
3. Remove unwanted large bones and skin from Salmon, break into chunky pieces, place on the rice. Sprinkle Dried Chopped Wakame over the rice. *Note: Break into smaller pieces if the Wakame pieces are large..
4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently..
5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds..

Thousands of new, high-quality pictures added every day. The Best Wakame Recipes on Yummly Wakame (seaweed) Salad, Cucumber Wakame Salad, Kyuri & Wakame Sunomono. Download Wakame stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. (NaturalNews) Wakame is an edible brown seaweed native to the cold and temperate coastal areas Dried or salted wakame is often incorporated into a variety of East Asian dishes, including miyeok guk. Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan.