EASY JAPANESE BAKED SALMON, ASPARAGUS AND MUSHROOMS IN FOIL @CookingwithChefDai

EASY JAPANESE BAKED SALMON, ASPARAGUS AND MUSHROOMS IN FOIL @Cooking with Chef Dai

INGREDIENTS - salmon in foil - for 1 person

salmon x 1 fillet (approx 150g)
medium onion x 1/2
shiitake mushrooms x 3
eringi king oyster mushrooms x 1
fine asparagus x 3
cooking sake x 3 Tbsp
salt and black/white pepper x to taste
spring onion x 1
knob of butter x 1

INGREDIENTS - ponzu sauce - for 2 persons

lemon x 1/2 (approx 1 1/2 Tbsp)
dark soy sauce x 1 1/2 Tbsp
yuzu seasoning x 1/2 tsp

Click on the below link for a previous comprehensive ponzu video:
https://www.youtube.com/watch?v=6XEKh4Ubwgc

HOW TO PREPARE AND COOK BROWN AND WHITE RICE

Brown genmai rice x 2 cups (= 300g)
water x 540 ml
For brown rice, I use the following ratio of brown rice to water
1 : 1.8 (new crop) 1: 2.2 (old crop)

- add the brown rice to a large bowl and add a little water, enough to cover the rice
- stir the rice gently in a fast circular motion with your fingers
- after making roughly 100 revolutions, rinse with running cold water, drain and then repeat the previous step another 2 times
- on the final time of rinsing, rinse well with running cold water until the water becomes clears
- drain the water with a sieve
- add the rice to a heavy pan and add the water accordingly
- allow to soak for a minimum of 1 hour but overnight, around 12 hours would be best. Soaking allows the rice to germinate (which is healthier) and results in a better texture of rice
- place the pan on a high heat and bring to the boil
- once boiling, stir the rice well and turn the heat low enough to create a light rolling simmer
- put a lid on the pan and cook for around 25-30 minutes
- after the cooking time, switch the heat OFF and allow to rest (steam) for 10 minutes (with the lid still on)
- all that's left is to gently mix and fluff up the rice

***Typically cooking brown rice takes longer and uses more water than white rice due to its high concentration of fibre. But rest assured, following a few simple steps will ensure fluffy and perfectly cooked rice***

Click on the link below to see our guide on how to prepare and cook white rice (guide starts at 3 mins17 secs in the video): https://www.youtube.com/watch?v=QcO06Wyh_LY

For white rice, I use the following ratio of white rice to water
1 : 1.1 (approx)
e.g. 150 grams of rice : 165ml of water

OCADO online supermarket - Japanese products
https://www.ocado.com/browse/dietary-lifestyle-world-foods-30489/world-foods-30930/japanese-28471

INGREDIENTS USED IN THIS VIDEO THAT CAN BE FOUND ON THE OCADO WEBSITE:

Kikkoman Soy Sauce All-Purpose 250ml
https://www.ocado.com/products/kikkoman-soy-sauce-all-purpose-14007011

Hinode Ryorishu Cooking Sake 400ml
https://www.ocado.com/products/hinode-ryorishu-cooking-sake-491295011

Yumenishiki Brown Rice 1kg
https://www.ocado.com/products/yumenishiki-brown-rice-489857011

Yutaka Yuzu Seasoning Sauce 100ml
https://www.ocado.com/products/yutaka-yuzu-seasoning-sauce-408229011

Hakutsuru Jyunmai Nigori Sayuri 300ml
https://www.ocado.com/products/hakutsuru-jyunmai-nigori-sayuri-489913011

Thanks for watching everyone and please keep safe.

Видео EASY JAPANESE BAKED SALMON, ASPARAGUS AND MUSHROOMS IN FOIL @CookingwithChefDai канала Cooking with Chef Dai