Recipe: Yummy Easy Rice Porridge with Salmon

Easy Rice Porridge with Salmon. This bowl of salmon rice porridge (三文鱼稀饭) - consisting of multigrain brown rice, assorted diced vegetables and omega-loaded salmon - will be a healthy change amidst all the feasting. If you have visitors streaming in at different times of the day, this recipe includes. Great recipe for Easy Rice Porridge with Salmon.

Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. You can have Easy Rice Porridge with Salmon using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy Rice Porridge with Salmon

1. It's 300 ml of Water.
2. Prepare 1 of fillet Lightly-salted salmon.
3. Prepare 1 of rice bowl worth Plain cooked rice.
4. You need 30 grams of Mushrooms of your choice (I used shimeji mushrooms).
5. It's 1 of roughly 10 cm worth Japanese leek.
6. Prepare 5 of to 6 Mitsuba.
7. Prepare 1 of Egg.
8. Prepare 2 tbsp of Mentsuyu.
9. You need 1 of Mirin (to spread on salmon before heating).

Wash the pork, salmon, broccoli, and pumpkin thoroughly, then add them to the rice. Lower the temperature when the porridge is bubbling furiously. Rice wine Salt Sesame oil White pepper Method: Skin the salmon and marinate the salmon in the mix above while the rice is soaking. Once rapidly boiling, bring the heat down to low and allow to simmer until it reaches your desired consistency.

Easy Rice Porridge with Salmon instructions

1. Brush mirin on the salmon. Grill well on both sides. Also refer to..
2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain..
3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice..
4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well..
5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot..

Porridge recipes have long been a breakfast staple. Place the salmon fillet in a shallow dish. Add the celery, shallots, jalapeno pepper and. Cover the lid and leave overnight. When the fish is read, remove the skin and mash the flesh into small flakes.