■ Rice…3 go

■ Water ... 3 cups

■ Salmon (fillet) … 2 slices

■ Sake…2 tbsp

■ Shimeji mushrooms…1/2 bunch

■ Bonito Soup Stock with Flying Fish…3 bag

All-purpose green onion ... a little

 

① Remove the bones from the salmon, sprinkle with sake, and let sit for about 15 minutes to remove the smell. Divide the shimeji mushrooms into florets. 

②Pour the polished rice, water, Bonito Soup Stock with Flying Fish, and ① into a rice cooker and cook. 

③ When ② is cooked, remove the dashi pack, loosen the salmon and mix it, place it in a bowl and garnish with chopped green onions.

★Bonito Soup Stock with Flying Fish can be used in cooking as a tea bag or torn open and sprinkled on top!!