This flavorful dish gets the whole family excited--it is the variation rich takikomi gohan, or seasoned rice, full of exciting ingredients!
Hot potatoes complement the salted salmon, and adding butter at the end produces a rich and pleasant aroma.
It is an appealing recipe both as a main meal and as a packed bento lunch.
A Fresh Approach toTakikomi Gohan
Takikomi gohan in Japan is generally soy sauce-flavored and cooked with vegetables like mushrooms and chicken.
In this recipe, potatoes and salmon are used instead to provide the flavor and aroma, giving a western twist. We also suggest adding butter and soy sauce to bonito kelp broth for extra seasoning. The soft texture of potatoes and succulent salmon compliment the butter-flavored rice, making it a sure hit with the children.
Nutrition of Potatoes and Salmon
Potatoes have high vitamin C content, which boosts the immune system, helps collagen production and increases the absorption of iron and calcium. When foods containing vitamin C are heated, the vitamin content is lost but vitamin C in potatoes are less likely to be lost when heated because of their starchiness.
Moreover, salmon has notable nutrients like DHA and EPA, both beneficial fatty acids that contribute to health. Since they can help reduce neutral fat and bad cholesterol, DHA and EPA can effectively prevent diabetes and heart disease.
Sprinkle finely sliced green onions on top to complete the recipe! It ties the dish together with color and a refreshing taste.
We recommend a crack of black pepper on top as well to add a little spice!
- 2 cup Rice
- 8.8 oz Potatoes
- 7 oz Salmon
- 0.25 tsp Salt
- 2 tsp Vegetable oil
- 2.6 cup Dashi soup stock
- 1 tbsp Soy sauce
- 1 tbsp Sake
- 0.4 oz Butter (salted)
- as needed Green onion (cut into small pieces)
Wash the rice. Add the rice and ingredients (A) in the rice cooker and let soak for 30 minutes to 1 hour.
Sprinkle 1/4 tsp salt on the salmon and cut into bite-sized pieces. Cut the potatoes into bite-sized pieces.
Heat a frying pan and add the vegetable oil, then add the potatoes and fry over high heat for 2 minutes until the surface starts to brown.
Add the salmon and brown on both sides.
※ The potatoes and salmon will cook with rice, so they don't need to be cooked all the way through.
Add the sauteed potatoes on the rice in the rice cooker, followed by the salted salmon. Cook the rice.
Once cooked, add the butter (salted) and mix everything lightly.
※Be careful not to let the salmon crumble when mixing.
Sprinkle with finely diced green onions and you're done!
We recommend sprinkling black pepper to taste.