Hello and welcome to Rice Cookers 101. Today, we have a delicious recipe for Japanese Cod Rice that is not only visually appealing but also healthy and easy to make. This simple and quick recipe is perfect for anyone looking for a new and exciting way to enjoy fish and rice. So, let’s dive into the recipe and learn how to make this amazing dish! We’ve made this japanese cod rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 2 cod fillets, skin removed
- 2 cups uncooked Japanese rice
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, thinly sliced for garnish
- Rinse the rice until the water runs clear.
- Combine the soy sauce, mirin, sugar, garlic, and ginger in a medium-sized bowl, whisking until the sugar has dissolved.
- Take the skin off of the cod fillets and cut them into small pieces. Add the cod fillet pieces to the bowl, ensuring they are well coated in the marinade.
- Wrap the bowl with cling wrap and place it in the fridge to marinate for 30 minutes.
- Add the rinsed rice and water to a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, cook the rice on the stove according to package instructions.
- Preheat the grill to medium-high heat while waiting for the rice to cook.
- Once the cod is finished marinating, thread the pieces onto skewers and grill the skewers for about 3-4 minutes on each side, or until the cod is fully cooked.
- Once the rice is cooked, fluff it with a fork and add it to four bowls.
- Top each bowl with the grilled cod skewers and garnish with sliced green onions.
- Serve and enjoy!
How long does japanese cod rice last in the fridge?
Japanese cod rice, also known as tarako-mayo gohan, is a recipe that consists of rice mixed with salted cod and mayonnaise. Since the recipe contains both cooked rice and seafood, it is important to store it properly to maintain its freshness and prevent bacterial growth. If stored in an airtight container, Japanese cod rice can be kept in the fridge for up to 3-4 days after cooking. However, it is recommended to consume it within 2 days for the best taste and quality. Before consuming any leftover Japanese cod rice, make sure it is heated thoroughly to an internal temperature of 165°F to ensure it is safe to eat.
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Low calorie japanese cod rice recipe substitutions
To make this Japanese Cod Rice recipe lower in calories, you could make a few substitutions. Firstly, you could use brown rice instead of white rice, as it is more nutritious and has more fiber. You could also reduce the amount of sugar in the recipe or use a natural sweetener like honey or maple syrup. Instead of marinating the cod in soy sauce, which can be high in sodium, you could use low-sodium soy sauce or substitute it with a mixture of lemon juice and olive oil. Additionally, you could skip grilling the fish on skewers and bake it to reduce added oils and calories. Using these substitutions, you can still have a delicious and healthy Japanese Cod Rice dish with fewer calories.
What to serve with a japanese cod rice?
Japanese cod rice, or “Gindara Meshi” in Japanese, is a simple and flavorful dish that typically consists of miso-marinated cod served over a bed of steamed rice. To complement the delicate and savory flavors of the dish, a perfect side dish would be some lightly steamed or stir-fried vegetables, such as bok choy, broccoli, or snow peas. The fresh and vibrant textures of the veggies will provide a tasty contrast to the rich and creamy cod. Additionally, a light and refreshing salad, such as a cucumber and seaweed salad or a simple green salad with a sesame-ginger dressing, would be a perfect accompaniment to balance out the flavors.
Whats the best sauce for a japanese cod rice?
The best sauce for Japanese cod rice is a mixture of soy sauce, mirin, sake, and sugar. This sauce, also known as teriyaki sauce, is commonly used in Japanese cuisine to add a sweet and savory flavor to grilled or fried fish. To make the sauce, combine equal parts of soy sauce, mirin, sake, and sugar in a saucepan, and bring it to a boil while stirring constantly. Once the sugar has dissolved, reduce the heat. Brush the sauce onto the cod before grilling or broiling, and then use some extra sauce to top the rice and vegetables before serving. This sauce is a simple yet delicious way to elevate the flavors of your Japanese cod rice dish.
Japanese cod rice health benefits
Japanese cod rice, also known as “ikura donburi,” is a flavorful and satisfying dish. It typically consists of rice seasoned with vinegar and topped with salmon roe, diced salmon, and shiso leaves. While this dish is a good source of protein, omega-3 fatty acids, and vitamins, it may also be high in calories and sodium if not prepared in a healthy way. And unfortunately, roe can be high in mercury. To make a healthier version, consider using quinoa or brown rice instead of white rice and/or substitute the roe with a vegetable alternative, such as roasted mushrooms or avocado.
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