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| Salmon Rice (Serve 4) |
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| Materials: |
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| 1 LB. of salmon |
2 eggs |
| 1/3 C. of diced ham |
1/3 C. of chopped green onion |
| 1/3 C. of chopped onion |
6 C. of steamed rice |
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| Sauce Ingredient:
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| 1/2 t. of salt |
1/3 t. of dash white pepper |
| 2 T. of Furigake (see note) |
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| Procedures: |
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- Rub the salmon with 1 t. of salt. Sit overnight in refrigerator.
- Stir fry the beaten eggs, remove and put aside.
- Greased the pan with 2 T. of oil. When hot, pan fry the
salmon till golden brown. Tear it into small shreds after
it's cooled.
- Add the 4 T. of oil into the wok, stir fry the chopped
onion till it turns transparent, add the diced ham, mix
well, then steamed rice, chopped green onion, scramble egg,
crushed salmon and season with salt, white pepper and furigake,
mix well and ready to serve.
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| Note: Furigake is made of sesame
seeds, finely crushed sea weed, and bits of dried bonito fillet,
comes in many different flavors, and usually mixed into rice
or used in making sushi. You can purchase it in oriental food
stores. |
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