Recreate this easy-to-make bento speciality from Tohoku, Japan
The haroko-meshi (rice cooked in a salmon and soy stock, topped with ikura) may look like a typical seafood don, but don’t be mistaken — this speciality dish from the Miyagi Prefecture in Tohoku region features rice cooked with salmon broth. This results in a base of flavourful rice, which pairs well with the soft and tender strips of salmon.
Ingredients for Haroko-meshi
- 320cc Rice
- 200g Fresh raw salmon
- 100g Salmon roe marinated with soy sauce
- 1pc (150g) Avocado
- 4g Nori seaweed (flakes)
- 200ml Water (to cook fresh salmon)
- 380ml Water (to cook rice)
- 1 tbsp Soy sauce
- 1 tbsp Cane sugar
- 1 tbsp Sake for cooking
- Wasabi, as needed
Method
Preparation
- Wash the rice and soak in water for 30 minutes or more
- Make a lid by using baking paper
Steps
- Cut the raw salmon into 12 pieces
- Put the water, soy sauce, cane sugar and sake into a pot
- Heat up with medium heat and bring to a boil before adding the raw salmon
- Place the paper lid onto the boiling ingredients and cook for 1 min at medium heat
- Turn off the heat when the colour of the salmon changes and let it cool down
- Once it’s cooled, take the salmon out using a spoon and put it on a tray
- Add water to the broth till 380ml
- Put the soaked rice and broth into a pot and cover it with the pot lid
- Use high heat and bring to a boil, thereafter turn to low heat and cook for 10 min
- Leave it to steam for 10 min, before mixing well
- Divide the avocado into 2 portions, remove the seed and further divide into 4 portions
- Peel off the skin and cut the avocado into 1cm cubes
Serving
- Fill the bento with the cooked rice
- Place the cooked salmon nicely on top of the rice
- Arrange the avocado cubes around the salmon
- Put the salmon row on top of the cooked salmon
- Place the seaweed in the enter and the wasabi on a saucer
Ingredients can be bought from Meidi-Ya Supermarket (Liang Court Shopping Centre, 177 River Valley Rd, #B1-50, Singapore 179030, Tel: 6339 1111).
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