00:00Taki Komi Gohan demands perfect water ratios and close attention.
00:03Get wrong and you scrape in mosh.
00:06Maze Gohan flips the script.
00:08Say, season, fold into already perfect rice.
00:12Similar Japanese comfort, zero anxiety.
00:15A printable version of this recipe is available on my website.
00:19Google Maze Gohan sudachi to grab yours.
00:22Before we start cooking, have your rice ready on warm mode.
00:26I cook two rice cooker cups, which is about 660 grams after cooking.
00:32Using a rice cooker makes this recipe super easy, but of course you can use your preferred method.
00:38Now, take 200 grams of salmon fillets and sprinkle about a quarter teaspoon of salt evenly over both sides.
00:47The salt draws out moisture and compounds responsible for the fishy smell through osmotic pressure.
00:53Let them rest for 15 minutes.
00:57While we wait, let's prep our vegetables.
01:01Julienne 100 grams of carrots into thin matchsticks.
01:05And do the same with about a tablespoon of fresh ginger.
01:09Thinly slice 100 grams of mushrooms.
01:11I'm using shiitake today, but use whatever you love in your area.
01:15Finally, slice up five shiso leaves and set them aside for topping later.
01:20If you can't get shiso, you can skip entirely or a small amount of mint and or basil would work
01:28nicely as an alternative.
01:31Alright, 15 minutes are up.
01:33Grab some kitchen paper and block those salmon fillets dry.
01:38Heat a drizzle of oil, about a teaspoon, in a skillet of medium heat.
01:43Lay the salmon fillets down inside first.
01:46Keep using skin on.
01:47Let them cook undisturbed for about 2 minutes.
01:50Flip them over and cook the other side for another 2-3 minutes.
01:55You want the flesh just cooked through but still slightly glossy in the very centre.
02:01Now the carrots, ginger and mushrooms right into the pan.
02:05As the vegetables start to soften, use a spatula to break the salmon into flakes.
02:10Try to keep the pieces relatively uniform in size.
02:15Stir everything together and let it cook for about 3 minutes until the carrots are tender but still have a
02:21little bite to them.
02:22Now is where we build serious depth of flavour.
02:26Push the salmon mixture to the edges of the pan, clearing a small space right in the centre.
02:32Pour 2 teaspoons of mirin into that open spot and let it bubble vigorously for about 10-15 seconds, then
02:41fold it in.
02:43Now do the same with 1 and a half tablespoons of soy sauce.
02:47Pour it into that empty space and let it hit the hot pan directly.
02:51You'll hear sizzle and see reduce almost instantly.
02:56This is called Koga Shoyu, which literally translates as scorched soy sauce.
03:02And it transforms the soy from simply salty to deeply savoury, with roasted, almost chocolatey, undernotes.
03:10The pan should look almost dry with no cooling liquid.
03:14The reduction concentrates flavour without watering down our rice later.
03:20Turn off the heat completely.
03:22Drop in a tablespoon of unsalted butter and stir until it melts and clings to every piece of salmon and
03:30vegetable.
03:31The mixture should look shiny and glossy, not greasy or oily.
03:35Grab your hot rice and add a quarter teaspoon of rice vinegar along with a tablespoon of ground toasted sesame
03:43seeds.
03:43Give it a quick fold to distribute.
03:46Now add the entire contents of your pan to the rice.
03:49Using a rice paddle, fold quickly but gently with a cutting motion.
03:55Slice down through the centre, then fold from the bottom up.
03:59The warm rice absorbs the incredible soy batter aroma as steam escapes.
04:06Work fast, but don't overdo it.
04:08About 10 to 15 folds is all you need, just until the salmon and vegetables are evenly distributed throughout.
04:15Divide the rice into serving bowls and top each one with a generous handful of kizami nori and those sliced
04:25shiso leaves.
04:26The nori brings a concentrated bunch of oceanic umami that ties the salmon right back to its maritime roots,
04:34while the shiso adds a bright, refreshing leaf that balances all the savoury richness.
04:40If you want to mix things up, you can drizzle a tiny bit of toasted sesame oil and finish with
04:46a pinch of high-quality sea salt.
04:48Totally optional, but it does add another layer of luxury.
04:54And there you have it, my salmon mazu gohan.
04:57This is everything you want in a weeknight dinner.
04:59Deeply savoury, wonderfully nourishing, and way easier than takikomi gohan.
05:05Want even more delicious recipes?
05:07Grab my free cookbook from the link in the description.
05:11That's a wrap, you can find a full printable version of this recipe on my website, linked right here on
05:17the screen.
05:17It has all the extra details to help you get perfect every time.
05:21If you enjoyed this, check out my salmon playlist.
05:24And next week, I'm making cream stew.
05:26Hit subscribe so you don't miss it.
05:28See you then.
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