Easy Rice Porridge with Salmon

1. 1

   Brush mirin on the salmon.

2. 2

   Grill well on both sides.

3. 3

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4. 4

   Shred shimeji mushrooms.

5. 5

   Thinly slice the Japanese leek diagonally.

6. 6

   Cut the mitsuba into 2cm.

7. 7

   Beat the eggs.

8. 8

   Rinse rice in a colander, then drain.

9. 9

   Add water into an earthen pot.

10. 10

    Add the mentsuyu, Japanese leek, and shimeji mushrooms.

11. 11

    Bring to a boil, and simmer for 1 to 2 minutes.

12. 12

    Add the drained rice.

13. 13

    Here's the finished salmon.

14. 14

    They're actually tasty as it is.

15. 15

    Remove any skin and bones.

16. 16

    Flake and add to the pot from Step 3.

17. 17

    Mix well.

18. 18

    Stir in the eggs.

19. 19

    Turn the heat off immediately.

20. 20

    Scatter mitsuba to finish.

21. 21

    Serve directly from the pot while it's still hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.