Ingredients (For 2/3 Servings)
500g Salmon Belly (cut into cubes, Marinade with dashes of Salt, Pepper & 1 tablespoon of Mirin)
1 pkt of Bunashimeji (Japanese Mushrooms)
1 cup of Green Peas
2 Cups of Japanese Rice, washed and pour away the water
1 tablespoon of Minced Garlics
1 tablespoon of Sam Shui Ginger Paste
550ml Chicken Stock
60g Butter
3 Bay Leaves
Method
Heat up Butter and add Minced Garlics & Ginger Paste, stir fry till fragrant using medium fire. Add Bunashimeji , Green Peas & Bay Leaves and sauté for about 2 mins.
Add Japanese Rice and sauté till the rice wrapped with butter then pour Chicken Stock into the pot and stir well. Cover lid to cook for 25 mins using medium fire.
Open the lid and add in the Salmon Cubes on top of the rice and cover to cook for another 10 mins. Once cooked, off fire and sprinkle some grated Parmesan Cheese and leave the pot for 10 mins before serve.
Add Japanese Rice and sauté till the rice wrapped with butter then pour Chicken Stock into the pot and stir well. Cover lid to cook for 25 mins using medium fire.
Open the lid and add in the Salmon Cubes on top of the rice and cover to cook for another 10 mins. Once cooked, off fire and sprinkle some grated Parmesan Cheese and leave the pot for 10 mins before serve.