Rice tossed with salmon flakes (Beni-jaké gohan) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

  • mirin
  • sake
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh dill for shiso leaves. Can also use salt-cured red salmon in place of salmon fillets and omit mirin.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crisp fried smelts in spicy vinaigrette (Wakasagi no nanban-zuké); Ginger-stewed eggplant (Nasu no suzu ni); Kelp and mushroom relish (Tsukuda ni kombu); Lemon-simmered kabocha squash (Kabocha no sawayaka ni); Rolled omelet, Kansai style (Dashi maki tamago); Rolled omelet, Tokyo style (Atsu tamago yaki); Sesame-crusted tōfu (Tōfu no piri kara goma agé)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh dill for shiso leaves. Can also use salt-cured red salmon in place of salmon fillets and omit mirin.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.