Japanese Salmon in Miso Sauce

When it comes to Japanese cuisine, we often think of Miso and seaweed. Japanese recipes always have very few ingredients and are in tiny quantities.  Japanese people are voted as a country with many over 100 years old, so Japanese nutrition is worth learning from.  Today I want to share a straightforward recipe.  This recipe, a one-pot meal, is not only simple but also packed with all the necessary nutrients for our body.  It is salmon marinated with Miso and cooked with mushrooms, a delicious and nutritious dish.  This recipe will be used with a rice cooker, and you can increase the amount of ingredients you need if you have to make it for many people.

Ingredients:

1 cup jasmine rice

8 oz. salmon fillet

12 oz. total assorted mushrooms, such as:enoki, oyster, white or brown beach,  or shitake

1/2 cup edamame

Sauce ingredients:

2 tsp miso paste

1 tbsp soy sauce

1 tsp mirin

1 tsp sugar

1 tsp cooking wine

1 tsp minced garlic clove

1 tsp minced ginger

Other items:

Water according to the ratio for the type of rice you are using. 1 to 1/2 cup water for jasmine

2 green onions, cut 3 inches long

Directions:

Wash the rice and set aside.

If the mushrooms you are using are too long or large for your rice cooker, cut off the stems and cut them into bite-sized pieces.

If using frozen salmon fillets, let them thaw.

Mix all the sauce ingredients.  Season to taste.

Line the bottom of the rice cooker with green onions.  Add the rice, then mushrooms, edamame, and salmon.  Pour in the water and sauce.  Close the lid of the rice cooker and press the cook button.  The cooking process will take approximately 20 minutes, depending on your rice cooker.  Once the rice is cooked, you may need to season it with salt or a little sesame oil.