和風鮭の炊き込みご飯

My latest cravings are having Salmon, Sushi Rice and in “和風 (traditional Japanese style)”, combined, gourmet! 

“炊き込みご飯 (it is read, Takikomi Gohan)” it is a three-characters competition despite its two syllables pronounciation. In Japanese, “炊き” means cooked (in this traditional recipe should be “steamed ”, to be exact); the next wording “込み” to it refers method of “mixing”; the last, “ご飯” is rice. It is equivalent to “煲仔飯 (Clay-Pot Rice — sometimes translated as “Rice Casserole”, is a traditional dinner dish in Southern China and Southeast Asia, mainly Hong Kong, Malaysia and Singapore)” and/or “Risotto” in Italy.

Again, of course, Eurasian ingredients are deployed: Norwegian salmon, Taiwanese shallots, Californian Sushi rice, Japanese Shiro Shimeji, Japanese Buna Shimeji, Maitake from Fukuoka, Spanish garlic, Australian solar sea salt, Vietnamese black pepper, Taiwanese cooking (rice) wine and Japanese Mirin.

Please don't confuse this recipe with yet another Japanese “混ぜご飯”! The latter is mixing in all the ingredients into “cooked” rice.

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