home cooking: Shake Gohan (Salmon Rice)

home cooking: Shake Gohan (Salmon Rice) 鮭ご飯

Shake Gohan (Salmon Rice) - preview

This is a dish that is truly delicious beyond mere words.

If there is no shake gohan in heaven, do you really want to go?

Simple, super simple. Delicate. Complex. Natural. Healthy.

To die for!


Ingredients: Rice, *barley, dried kombu (kelp), salmon steak, ikura (salmon roe), shiso leaf, *citrus (sudachi preferred)
*optional

Salmon: Grill or broil some salmon steak (with skin), salted is best.

Rice: Mugi Gohan (barley rice). Rice to barley ration is 2:1 to 3:1. More barley goes well with the salmon, according to Peko. Japanese short grained white rice is best. Mix in some brown rice (genmai) if you like. These flavors go well with a really earthy rice base, so the more brown rice, mugi, and other grains the better. Cook the rice with dried kombu.

Place the grilled salmon and dried kombu atop the rice, cover and cook.

If possible, cook the rice in a ceramic gohan nabe, a regular electric rice cooker (suihanki) is fine too.

Serving: De-bone the salmon after cooking with the mugi gohan and mix with chopsticks, rice paddle, etc. Leave the skin if you like.

Serve in a large ‘donburi‘ bowl.

Eating: At the table, add ikura and chopped shiso leaves to your liking. If sudachi is available in your region, squeeze some on, if you like. Sudachi is a bit closer to lime than lemon in taste, but you can substitute either.

This dish goes REALLY well with beer!

Can you get tsukemono in your region? Tsukemono goes well with any rice dish.

The ingredients and gohan nabeShake Gohan (Salmon Rice)
A heavy, ceramic pot is preferred, but again, any electric rice cooker or covered metal pot will do for the rice.

Rice, salmon and kombu after cooking
Shake Gohan (Salmon Rice)
This particular gohan nabe is very thick and heavy and cooking is done with a very high flame and the rice at the bottom and edges should be just slightly burned.
Serve in a large bowl and mix in the salmonShake Gohan (Salmon Rice)

Shake gohan is a feast for eyes and the palette!Shake Gohan (Salmon Rice)
Stir around and eat with chopsticks or large spoon.

6 Responses to “home cooking: Shake Gohan (Salmon Rice)”

  1. Kat says:

    mmm looks delicious!

  2. PekoPeko says:

    Hi Kat,
    Yeah, it is an amazing dish!
    AND, it is so quick and simple! Cheap too!
    I am going to come over and see your blog again soon.
    Peko

  3. tintin says:

    mmmmmmmmmm that looks so yummy!
    I made kuri gohan the other day, and really loved it.
    I think I’m going to try this soon although it is difficult to get a hold of nice ikura (that is fresh and not already frozen)

  4. PekoPeko says:

    Hello There TinTin,

    Kurigohan, cool! That is mighty tasty? What did you do for chestnuts? You know, the Japanese chestnuts (丹波栗 tanbaguri) are like the best chestnuts ever!

    Actually, I think in Japan a lot of ikura is frozen at some point. I will check.

    Please come again!

    Peko

  5. Beautiful dish! I love salmon!

  6. PekoPeko says:

    Hey steamy kitchen,

    Thanks for stopping by! Yes, this dish is an absolute knock out!

    Your Crispy
    Tofu with Citrus Soy
    (and on TV!)
    looks A-M-A-Z-I-N-G! (as does everything on Steamy Kitchen!)

    Did you say Panko?
    And, you can get Mizuna Greens there?

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