A simple Japanese takikomi gohan — rice steamed together with its toppings so every grain soaks up the flavour. Flaky salmon, bright green edamame and savoury salted kelp cook in one pot in the BRUNO Mini Digital Rice Cooker, finished with a knob of butter for a gentle, comforting bowl for two.
Ingredients
- 1 rice-cooker cup (180ml) short-grain rice
- 1 salmon fillet
- 50g edamame beans (frozen is fine)
- 1 tbsp shio kombu (salted kelp strips)
- 1 tbsp soy sauce
- 1 tbsp sake
- 10g butter
- Spring onion, finely sliced, to garnish
Method
- Rinse the rice, tip it into the rice-cooker inner pot and add water up to the 1-cup line.
- Add the soy sauce and sake and stir gently, then lay the salmon, edamame and shio kombu over the top.
- Close the lid and cook on the White Rice setting.
- When it finishes, lift out the salmon, flake the flesh and discard any skin and bones, then return it to the pot.
- Add the butter and fold through gently. Serve in bowls and scatter with spring onion.
Tip: Flaking the salmon only after cooking keeps its aroma fresh and lets it run through the rice in soft pieces. The shio kombu carries plenty of savoury depth on its own, so you need very little extra seasoning.
Recipe adapted from BRUNO Official.