Smoked Salmon

Salmon in the Egg

Mixed Mushroom in Donabe Pot

We love smoked salmon. We smoke it at a very low temperature in the egg. We got a beautiful Copper River Salmon filet from McCall’s Meat and Fish. We used the recipe for Honey-Cured, Smoked Salmon from Cooking with Fire and Smoke by Phillip Stephen Schulz. You can find the recipe in our blog of: Jan 15, 2009. Click the date to get the recipe. This requires the salmon to be cooked low and slow in the egg.

With the salmon we served a Mixed Wild Mushroom Rice that we cooked in our Donabe pot.

Mixed Mushroom Rice Donabe

Kinoko Gohan

Torio

I love the earthy treat. I like to use a few kinds of mushrooms such as shiitake, king oyster, and shimeji. You can try with your choice of mushrooms. By adding sweet rice, the dish becomes nice and slightly chewy texture, but you can also make it only with short grain rice and it will taste very nice, too. For seasoning, I love white tamari, for its mellow and slightly sweet aroma, but you can substitute with regular soy sauce, too. For the cooking liquid, I used kombu & bonito dashi, but you can be creative with different kinds of stock. I have made it with chicken stock it was very nice, too!

Equipment

Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)

Servings

4 - 5

Ingredients

1-1/2  rice cups (270 ml) short grain rice, rinsed

1         rice cup (180 ml) sweet rice, rinsed and drained (can substitute with short grain rice)

1-1/2  cups plus 2 tablespoons (total 390 ml) kombu and bonito dashi (can substitute with your choice of stock)

2         tablespoons sake

2         tablespoons white tamari (can substitute with soy sauce)

a pinch of sea salt

3 – 4  tablespoons peeled and very finely julienned fresh ginger

about 8 ounces (240 g) assorted mushrooms (shiitake, king oyster, and shimeji mushrooms are used in the photo), trimmed and cut into bite-size slices

Procedure

1.   Combine both kinds of rice, dashi, sake, and white tamari in Kamado-san. Let the rice soak for 20 minutes. Spread the ginger, then mushrooms over the rice.

2.   Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.

3.   Turn off the heat and let it stand for 20 minutes.

4.   Uncover and gently toss the contents with a rice paddle.

About The Measurements Used In Our Recipes

For rice measurement, traditional Japanese rice measurement is used.

1 rice-cup = 3/4 US cup = 180 ml

Other conversions (US to metric measures)

1 cup = 240 ml

1 inch (1") = 2.5 cm

1 ounce (1 oz) = 30 ml

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