Step-by-Step Guide to Prepare Quick Easy Rice Porridge with Salmon

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Any-night-of-the-week Easy Rice Porridge with Salmon. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Rice Porridge with Salmon, 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 Easy Rice Porridge with Salmon 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 Easy Rice Porridge with Salmon is 1 serving. 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 Easy Rice Porridge with Salmon using 9 ingredients and 5 steps. Here is how you can achieve it.

This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU

Ingredients and spices that need to be Get to make Easy Rice Porridge with Salmon:

1. 300 ml Water
2. 1 fillet Lightly-salted salmon
3. 1 rice bowl worth Plain cooked rice
4. 30 grams Mushrooms of your choice (I used shimeji mushrooms)
5. 1 roughly 10 cm worth Japanese leek
6. 5 to 6 Mitsuba
7. 1 Egg
8. 2 tbsp Mentsuyu
9. 1 Mirin (to spread on salmon before heating)

Steps to make to make Easy Rice Porridge with Salmon

1. Brush mirin on the salmon. Grill well on both sides. Also refer to.
2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.

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