Salmon & Asparagus Butter Soy Sauce Takikomigohan

Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, and massage. Cover and rest in the fridge for 1 hour.

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

Drain the rice and place it into the rice cooker’s inner pot. Add Dashi Stock, Butter, Chilli and Soy sauce. Scatter Garlic, Asparagus and Salmon pieces on top.

Press ‘COOK’ button to start cooking.

When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.