大葉鮭バターおこわ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Sprinkle the salmon with cooking liquor and salt and leave it for about 10 minutes.

Cut off the stems of the perilla leaves, roll them up, and cut them into julienne. Take the shimeji mushrooms and divide them into pieces that are easy to eat.

Add soy sauce, mirin, dashi stock, and salt to water and mix to make soup stock.

Melt butter on a hot plate warmed at a low temperature and bake the salmon soaked in sake. When it becomes brown, turn it over, cover it, and steam it. Take out the salmon, remove the skin and small bones, and loosen yourself.

Melt butter again on a hot plate warmed to a low temperature, add shimeji mushrooms and bake. Add glutinous rice, let the oil blend in, add the soup stock, and bring to a boil at medium to high temperatures.

沸騰したら低温にして、もち米に水分を吸わせて、全体均一に広げ表面を平にする。上に鮭を散らして蓋をして12分低温で加熱する。

もち米に芯がなくなったら、蓋をしたまま電源を消して15分蒸らす。全体を混ぜて、大葉、いりごまを散らして完成。