Posted in Fish, Nations food, Rice

Japanese Salmon rice with fresh vegetables

You can serve this meal as a main course or side dish.

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Ingredients

  • 200 g salmon fish, finely cut into small pieces
  • 200 g rice
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 carrot, grated
  • 3 tbsp green peas
  • 2 spring onions, finely chopped
  • Salt and oil

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Method
Place rice in a rice cooker, add oil, water, soy sauce and cook it. While rice is cooking, Crack the eggs in a bowl, whisk, add pinch of salt and cook.

Then, fry grated carrot, and add chopped green onions and green peas, let to cook until softened carrot and onions softened. Heat the oil in a pan and fry chopped fish.

Add all cooked ingredients to fried fish and mix all together. At the end, everything goes in a bowl with cooked rice and combine together and serve it. Garnish with green onions.

کته ی ژاپنی با ماهی آزاد و سبزیجات تازه
این کته ی ژاپنی را می توانید به عنوان غذای اصلی یا پیش غذا سرو کنید. بسیار آسان و سریع آماده میشود.

مواد لازم

دویست گرم ماهی آزاد خرد شده

دویست گرم برنج

دو عدد تخم مرغ

یک ق غ سس سویا

یک عدد هویج رنده شده

سه ق غ نخود فرنگی

دو ساقه پیازچه

نمک و روغن به میزان نیاز

طرز تهیه
برنج را با مقداری آب- روغن و سویا سس در پلوپز ( یا قابلمه ی معمولی ) ریخته و بپزید. در زمانیکه کته در حال پخت هست تخم مرغ ها را در یک پیاله شکسته- کمی نمک اضافه کنید و خوب هم بزنیدو بعد بپزید.در یک تابه هویج رنده شده و پیازچه ها ( کمی از پیازچه را برای سرو کته نگه دارید)و نخود سبز را تفت دهید تا زمانیکه هویج و پیازچه ها نرم شوند. در یک تابه روغن را داغ کنید و ماهی خرد شده را نیز سرخ کنید.

 

همه ی مواد آماده شده را به ماهی سرخ شده بیفزاید و هم بزنید. در پایان کته ی پخته شده همراه با مواد مخلوط را در یک ظرف بزرگ ریخته و مخلوط نمایید و در ظروف مورد نظر سرو کنید و کمی پیازچه ی خرد شده روی کته بریزید.

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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