Kanin
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Grilled Salmon Pot Rice na may bigas na niluto sa kelp water at tsuyu, nilatagan ng inihaw na salmon at gulay sa isang palayok.
I-marinate ang salmon nang 30 minuto nang maaga sa pamamagitan ng pagdaragdag ng 1 Kutsarang Tsuyu at 1/2 Kutsarang Cooking wine.
Marinate the salmon fillet. Combine 1 tablespoon of tsuyu and 1/2 tablespoon of cooking wine, then coat the salmon and let it marinate for 30 minutes in advance.
Ilagay ang binasang bigas sa isang palayok.
Put the pre-soaked rice in a pot.
Idagdag ang kelp stock, 1 Kutsarang Tsuyu, 1/2 Kutsarang Cooking wine.
Add the kelp water, 1 tablespoon of tsuyu, and 1/2 tablespoon of cooking wine to the pot with the rice.
Kapag nagsimulang kumulo ang tubig, ibababa ang init sa katamtamang mababa ng 5 minuto at ibababa ang init ng 8 minuto.
Once the water starts to boil, reduce the heat to medium-low and cook for 5 minutes. Following this, lower the heat further and continue cooking for an additional 8 minutes.
I-grill ang marinaded na salmon hanggang gintong sa kawali.
While the rice cooks, grill the marinated salmon in a pan until it turns golden brown.
Kapag tapos na ang kanin, ilagay ang grilled salmon sa itaas at isara ang takip upang hayaang mag-steam.
When the rice is done, carefully place the grilled salmon on top, then cover the pot with a lid to let it steam gently.
Kapag tapos na, iwisik ang tinadtad na green onion sa ibabaw ng salmon upang makumpleto.
After the steaming is complete, sprinkle chopped green onion around the edges of the salmon to finish the dish.
