Miso Steamed Rice with Salmon Flake Recipe

This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.

Prep Time: 5 minutes
Cooking Time: 45 minutes

Ingredients

½ cup barley
1 cup short-grain brown rice
1 cup frozen shelled edamame
1½ cups shiitake mushrooms, rinsed
3 cups miso broth
2 tablespoons (30 milliliters) mirin
1 tablespoon (15 milliliters) low-sodium soy sauce
2 (5-ounce) salmon fillets
2 cups chopped romaine lettuce
1 tablespoon sliced green onions
Black pepper (optional)

Directions

Before you begin: Wash your hands.

1. Rinse barley and rice in fine mesh strainer.
2. To a large nonstick pan with lid, add barley, rice, edamame and mushrooms and stir to combine.
3. In a medium bowl, stir together miso broth, mirin and soy sauce.
4. Pour broth mixture into skillet.
5. Place salmon fillets on top of rice, cover and turn heat to high.
6. Once mixture is boiling, reduce heat and simmer for 45 minutes or until rice has almost completely absorbed liquid and salmon has reached an internal temperature of 145°F (63°C).
7. Remove from heat and let sit 5 minutes.
8. Using a fork, flake salmon and stir mixture to combine.
9. Serve 1½ cups rice mixture over ½ cup romaine lettuce and garnish with green onions and black pepper, if desired.

Cooking Note

If using frozen salmon, thaw in the refrigerator before cooking.

Nutrition Information

Serves 4
Serving size: 1½ cups rice mixture, ½ cup romaine and ¾ teaspoon green onions (300 grams)

521 calories, 10g total fat, 1g saturated fat, 48mg cholesterol, 792mg sodium, 75g carbohydrate, 11g fiber, 6g sugar, 31g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.