Broad Beans, Salmon and Rice One-Pot

The green of the beans and the pink of the salmon will stimulate your appetite.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 4 Cook: 40 min

Ingredients

Rice 2 gou (300g)
Broad beans 1.5 cups
Salmon fillet 1
Finely chopped ginger 1/2 tbsp
【A】
Kombu seaweed 1 small piece
Sake 2 tbsp
Salt 3/4 tsp

Method

1
Boil the broad beans first and peel the skin off.
2
Salt the salmon and keep for 5 minutes.
3
Add the washed rice and ingredients for【A】into a rice cooker or saucepan and leave to absorb for 40 minutes.
4
Pour boiling water onto the salmon to remove the excess fat.
5
Pat the salmon dry and add to the rice cooker. Cook the rice as usual.
6
When the rice is ready, remove the salmon skin and kombu seaweed.
7
Break apart the salmon, add the cooked beans and ginger. Mix and leave for 5 minutes. Now it's ready.

Tips & Note

Broad Beans, Salmon and Rice One-Pot

The green of the beans and the pink of the salmon will stimulate your appetite.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 4

Cook: 40 min

Ingredients

Rice 2 gou (300g)
Broad beans 1.5 cups
Salmon fillet 1
Finely chopped ginger 1/2 tbsp
【A】
Kombu seaweed 1 small piece
Sake 2 tbsp
Salt 3/4 tsp

Broad Beans, Salmon and Rice One-Pot

Recipe ID :1508 Posted on 27 DEC 2015

Serves 4

Cook 40min
views 5,617
printed 62

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The green of the beans and the pink of the salmon will stimulate your appetite.

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Ingredients

Print Ingredients Email Ingredients
2 gou (300g)
1.5 cups
1
1/2 tbsp
1 small piece
2 tbsp
3/4 tsp

Method

Cook
40min
1
Boil the broad beans first and peel the skin off.
2
Salt the salmon and keep for 5 minutes.
3
Add the washed rice and ingredients for【A】into a rice cooker or saucepan and leave to absorb for 40 minutes.
4
Pour boiling water onto the salmon to remove the excess fat.
5
Pat the salmon dry and add to the rice cooker. Cook the rice as usual.
6
When the rice is ready, remove the salmon skin and kombu seaweed.
7
Break apart the salmon, add the cooked beans and ginger. Mix and leave for 5 minutes. Now it's ready.
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