Rice Seasoned with Salmon and Mushrooms

The mellow texture of Daina pairs very well with the salmon which melts in the mouth. The aged aroma couples with the rich aroma of Ginkgo and stimulate your appetite. Squeezing the sudachi in the end, so you can have it with the fruitiness of Daina refreshingly.


Rinsed Rice 2 cups (400ml)
Dashi soup 400ml
Soy Sauce 1 tbsp
Salt 1/2 tsp
Salmon 2 slices
Shimeji 1 pack (100g)
Shiitake 6
Carrot 1
Boiled Ginkgo 15-20

1. Wash the rice, drain the water, and let it sit for 30 mins
2. Add dashi in rice and steep for 30 mins
3. Add soy sauce, salt into 2 and mix and put mushrooms and salmon on it
4. Cover the lid, then steam it in medium heat; the steam is the sign to turn heat down and cook for 13 mins
5. Turn off the heat and leave is to steam for 10 mins, and put the carrot and ginkgo on it
6. Again, cover the lip and steam for 4-5 mins