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炊き込みご飯（鮭と舞茸の炊き込みご飯）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

rice : 2 go
生鮭 : 2切れ
舞茸 : 1パック
生姜 : 10g
(A)醤油 : 小さじ2
(A)みりん : 小さじ2
(A)料理酒 : 小さじ2
(A)だしの素 : 1 teaspoon
有塩バター : 10g
白胡麻 : 適量
小ネギ : 適量

Time required

40minutes

Procedure

1) prepare the rice 01:33
Sharpen the rice.
Soak in water (not listed) for 30 minutes.
2) Prepare the ingredients 01:50
Break up the maitake mushrooms with your hands.
Peel the ginger and cut into strips.
Cut off the roots of the green onions, then cut them into small pieces.
3) cook rice 02:59
Discard the water (not listed) from Step 1.
Add (A) and mix.
Add water (not listed) to just below the 2nd cup mark.
Mix again.
Add the raw salmon side by side and press down lightly with your hand.
Add the ginger and maitake mushrooms.
Usually cooked.
4) 生鮭の骨を取る 04:28
Open the lid of the rice cooker and remove only the raw salmon into a container.
Close the lid of the rice cooker and keep other ingredients warm.
Remove the skin from the raw salmon with chopsticks, then remove the bones to leave just the meat.
5) 仕上げる 05:01
Return 4 to the rice cooker.
Add salted butter and sprinkle with white sesame seeds.
Mix everything.
6) 盛り付ける 05:24
5を茶碗に盛り、小ネギと白胡麻をのせたら完成。

Point

・Shimeji mushrooms or shiitake mushrooms can be used instead of maitake mushrooms.
- Adding ginger can remove the fishy smell of raw salmon.
・Salted salmon (sweet) can be used instead of raw salmon. In that case, reduce the amount of soy sauce, mirin, cooking sake, and dashi stock by half each.
- Soaking rice in water (not listed) for 30 minutes improves the texture.
- Maitake mushrooms release water, so adding a little less water (not listed) when cooking rice will result in a better result.
-Cooking time is not included in the required time.