Japanese Risotto with Teriyaki Salmon

Ramen with ham and marinated egg 240 of 532 Japanese-style Arroz Meloso

Kikkoman Sauces 529

Category 517

Ingredient 481

Videos 81

World Cuisines 146

Specials 502

Naturally Brewed Soy Sauce Main courses Fish Vegetables Rice Japanese Spring

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 2724 kJ / 651 kcal

Fat: 21.6 g

Protein: 29.3 g

Carbohydrates: 83.2 g

320 g uncooked rice
100 g Chinese cabbage
8 cherry tomatoes
100 g onions
Oil
280 g salmon fillet
40 g sweet corn
600 ml dashi (600 ml water, 5 g dashi powder)
4 eggs
2 sprigs of coriander (or parsley)

For the marinade

100 ml Kikkoman naturally brewed soy sauce
15 ml sake (or white wine)
20 g sugar

Preparation

Cook the rice and keep it warm. Then slice the Chinese cabbage into strips. Halve the cherry tomatoes, distribute them on a metal tray and dry them in a grill (or for approx. 1 hour in the oven at 70-80°C).

Finely chop the onions. Heat up the oil in a pan and sauté the onions until they brown. Then put all the marinade ingredients into a pan and bring to the boil. Leave to cool. Cut the salmon into cubes and put them in a little bag with approx. 35 ml of the marinade. Leave to marinate for approx. 20 minutes. Then remove the salmon from the bag and grill on all sides.

Heat up the oil in a pan and sauté the Chinese cabbage. Add the sweetcorn, dashi and marinade and bring to the boil. Then add the whisked eggs and rice and bring to the boil again.

Put the risotto on a pasta plate and arrange the grilled salmon on top. Garnish with cherry tomatoes and chopped coriander. Season with naturally brewed soy sauce if you like.