Japanese-Style Salmon
Enoki Mushroom Steamed Rice (Takikomi Gohan)

A nourishing one-pot meal of succulent seared salmon and savory enoki mushrooms, steamed with fluffy rice and finished with aromatic toasted sesame oil.

Ingredients

• 2–3 salmon fillets
• 2 cups white rice
• 2 shallots
• 1 bundle enoki mushrooms
• to taste garlic powder
• to taste black pepper
• 1 tbsp cooking oil
• 2 tbsp soy sauce
• 1 tsp sesame oil
• to taste green onions

Instructions

1. 1Prepare the salmon

   

   Pat the salmon fillets dry with a paper towel and place them in a clean tray. Sprinkle a generous amount of garlic powder to build a savory flavor base and help neutralize any fishy scent.

   Tip: Pat the salmon fillets dry with a paper towel before seasoning to help the spices and marinade adhere better to the surface.
2. 2Season with pepper

   

   Add a generous pinch of ground black pepper to the fillets. The pepper adds a mild heat and aromatic depth that complements the rich flavor of the fish during the searing process.

   Tip: Season both sides of the fillets evenly to ensure the flavor is balanced throughout the dish.
3. 3Add the liquid marinade

   

   Drizzle a small amount of cooking oil and soy sauce over the seasoned salmon fillets. This simple marinade will infuse the fish with savory umami and help it develop a beautiful crust when it hits the hot pot.

   Tip: Let the salmon sit for at least 10 minutes to allow the flavors to penetrate the flesh before searing.
4. 4Slice the shallots

   

   Finely slice two shallots on a wooden cutting board. Shallots are essential for this recipe as they provide a much more fragrant and delicate base than standard onions, elevating the aroma of the finished rice.

   Tip: Using a sharp knife will help you get thin, uniform slices that will sauté quickly and evenly.
5. 5Trim the enoki mushrooms

   

   Trim the tough root ends off a bundle of fresh enoki mushrooms. You can use any mushrooms you have available, but enoki adds a wonderful slight crunch and absorbs the savory juices of the salmon and rice.

   Tip: After trimming, gently pull the mushrooms apart so they distribute evenly throughout the pot during cooking.
6. 6Sear the salmon

   

   Place the marinated salmon fillets into a hot cast iron pot. Sear them for approximately one minute on each side until the surface is browned and fragrant. This step locks in the moisture and adds a deep roasted flavor to the fish.

   Tip: The goal is to sear the outside for flavor, not to cook the salmon through, as it will finish steaming with the rice later.
7. 7Sauté the shallots

   

   While the salmon is searing in the pot, carefully add the sliced shallots. Sautéing the shallots alongside the fish allows them to soften and release their fragrant aroma, which forms the flavor base for the steamed rice.

   Tip: Shallots provide a sweeter, more delicate flavor than regular onions, making them ideal for this savory salmon dish.
8. 8Flip the fillets

   

   Sear the salmon for approximately one minute until the bottom is golden brown, then use a spatula to flip the fillets. Ensure both sides are seared until the surface is opaque to lock in the juices before adding the rice.

   Tip: Avoid overcooking the salmon at this stage; a quick sear is all thats needed since it will finish cooking with the rice.
9. 9Stir-fry the mushrooms

   

   Remove the seared salmon fillets from the pot and set them aside for a moment. Pour the enoki mushrooms into the pot and stir-fry them briefly with the shallots to absorb the savory oils and aromatics left behind by the fish.

   Tip: Enoki mushrooms cook very quickly, so stir-fry them just until they begin to soften to maintain their texture.
10. 10Add the washed rice

    

    Add two cups of thoroughly washed white rice into the pot with the mushrooms and shallots. Stir the mixture slightly to ensure the rice is evenly distributed and begins to pick up the flavors of the sautéed ingredients.

    Tip: Rinse your rice under cold water until the water runs clear to remove excess starch and prevent the finished rice from becoming too sticky.
11. 11Pour in the water

    

    Pour clean water over the rice and mushroom mixture in the pot. It is important to use slightly less water than you would for a standard pot of rice, as the salmon and mushrooms will release additional moisture during the steaming process.

    Tip: Using a slightly lower water-to-rice ratio ensures that each grain stays distinct and perfectly cooked rather than becoming mushy.
12. 12Arrange salmon in pot

    

    Carefully place the seared salmon fillets back into the pot, resting them directly on top of the submerged rice and mushrooms. Position the fish so it can steam gently as the rice cooks through.

    Tip: Do not submerge the salmon; letting it sit on top of the rice allows it to steam gently, keeping the flesh tender and moist.
13. 13Cover and steam

    

    Place a heavy lid on the pot to seal in the moisture. Cook over medium-low heat for 15 minutes, then turn off the heat and let the pot sit undisturbed for another 5 minutes to finish steaming through residual heat.

    Tip: Resist the urge to peek! Keeping the lid closed for the full time is crucial for the rice to absorb all the liquid and reach the perfect texture.
14. 14Season with soy sauce

    

    After the steaming and resting period is finished, open the lid and drizzle soy sauce directly over the cooked salmon and rice. This adds a savory pop of flavor and helps season the grains before mixing.

    Tip: You can use light soy sauce for a cleaner look or a seasoned soy sauce for more aromatic depth.
15. 15Add final aromatics

    

    Drizzle a small amount of toasted sesame oil over the dish. The toasted aroma of the oil enhances the fragrance of the salmon and shallots, making the rice even more appetizing and savory.

    Tip: Toasted sesame oil has a strong flavor, so a teaspoon is usually enough to provide a rich aroma without overpowering the fish.
16. 16Flake and mix the rice

    

    Use a spatula or spoon to flake the tender salmon into smaller pieces. Gently mix the salmon, mushrooms, and rice together until the flavors are well combined and every grain of rice is seasoned.

    Tip: Use a folding motion to mix rather than stirring vigorously to ensure the rice grains stay distinct and fluffy.

Storage & Reheating

Burn It Off

Frequently Asked Questions