Recipe: Harako-Meshi

Two posts in a week?! Wow. I stayed after work today and did a few hours of studying, I’m pretty proud of myself. Next week is the last big event and then I’ll still be consistently busy but not as crazy busy. Fingers crossed. So I made this dish last week! Check out this picture…

150930-01

Looks professional yeah? Salmon rice with ikura and shiso leaf. Yum…shiso leaf goes so well with salmon!

150930-02I don’t have an earthen-ware pot so I used my rice cooker. I seared the salmon in a pan really quick and then added it to the raw rice. The raw rice is filled to the right water line which I then added two tablespoons each of shoyu and mirin. I think I could have added at least 3 tablespoons of each.

150930-03Here is the rice all ready! I made a slight mistake on this recipe, I didn’t debone it completely so I didn’t share it with anyone. Leftovers store well! I used a rice paddle and flaked the salmon right into the rice.

150930-04Mmm the ikura makes such a difference. I went to Nijiya last week so I got the salmon, ikura and shiso leaf from there. This dish was ono! I got the recipe from here. If you don’t follow him on YouTube, you must! He is crazy great at cooking and if he makes like an udon dish, he will make the noodles from scratch. I admire him so much. I didn’t have time to make the shoyu marinated ikura but it tasted great anyhow. I also left the skin on my salmon while he removed the skin on his. I like the skin so I didn’t mind keeping it on!

 

4 comments

  1. N says:

    Hey GMTA, I went to Mililani Walmart and scored a big leafy Shiso plant for only 83-cents! I have to get a couple more in case my black thumb kills them. First time I ever saw Shiso being sold. Anyway my mom eats natto almost daily and she loves to flavor it with the shiso. I put mines into my udon and it gives a wonderful citrus-y flavor. yum!

  2. Arlene says:

    Nice! Looks like something you could get from a restaurant. I admire your attention to detail and creating a whole dish. I mean if I had made that, I would have stopped at the salmon rice, but you went for it and added the ikura and shiso leaf! You also make you’re own banchan when you make Korean dishes, too, right? Where did your love of cooking come from?

  3. vicki says:

    Hi Jenny,
    I regularly follow Jalna and check her side blogs and saw your Harako Meshi. It looked so easy, I tried making it and even though I’m not an ikura eater, I can manage this! I tried it with fresh salmon and again with salted salmon. I want to see if it could use canned salmon and cook it with the rice, getting lazier and lazier.
    A friend just sent me this video link about Asthaxantin that played on NHK World (video available to 8/15) so I thought of your post.

    http://www3.nhk.or.jp//en/vod/medicalfrontiers/20160802.html

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