Recipe of Any-night-of-the-week Grilled Salmon & Watercress Mazegohan
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Super Quick Homemade Grilled Salmon & Watercress Mazegohan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Salmon & Watercress Mazegohan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Salmon & Watercress Mazegohan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Salmon & Watercress Mazegohan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Grilled Salmon & Watercress Mazegohan using 8 ingredients and 7 steps. Here is how you can achieve that.
My ‘Salmon Takikomigohan’ is super easy to cook. Compare to that dish, you need a little bit more effort to make this ‘Mazegohan’ because you need to grill OR pan-fry Salmon fillets first, but it is worth it. You don’t like peppery Watercress? Don’t worry because it won’t be peppery as Watercress will be cooked by hot rice. This is truely a delicious Salmon rice dish.
Ingredients and spices that need to be Make ready to make Grilled Salmon & Watercress Mazegohan:
- 2 cups Japanese Short Grain Rice *180ml cup
- 2 tablespoons Sake (Rice Wine)
- 1/4 teaspoon Salt
- 400 ml Dashi Stock *about
- 200-300 g Salmon Fillets *OR 2 slices, bones removed
- 1/2-1 teaspoon Salt
- 1 bunch Watercress *140 to 150g
- Toasted Sesame Seeds or Nori for topping *optional
Steps to make Grilled Salmon & Watercress Mazegohan
- Sprinkle a generous amount of Salt over the salmon’s flesh side. I used 1 teaspoon Salt for 280g Salmon. Cover and rest in the fridge over night. Grill or pan-fry until cooked through. Crispy skin can be added to the dish if you like it, or just remove it.
- 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.
- Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, 1/4 teaspoon Salt and Sake. Add more Water if needed to make the liquid up to the 2-cups-marking.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes.
- Wash Watercress, pick sprigs and thin stems, cut coarsely. Save thick stems for other dishes.
- Add grilled Salmon and Watercress to the rice, mix gently to combine.
- Sprinkle some Toasted Sesame Seeds or Nori on top, drizzle small amount of Soy Sauce and enjoy.
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