| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Rice and flour | Salmon | 40 minutes | 3 places |
ingredient
- 200 grams Japanese rice
- 2 liters water
- 1/4 teaspoon salt
- 1/2 teaspoon dried fish seasoning powder
- 60(20g/set) Sun-dried salmon
Preparation
- Cut the salmon into pieces, then coat the fish with salt. Use 1/2 teaspoon of salt per 100 grams of fish.
- Put it in the sun for 1 day until the fish skin is dry enough.
- Grill the sun-dried fish until cooked.
- Place the pot with the Japanese rice that has been boiled into porridge. Add the dried fish seasoning powder and salt. Mix well. Add the sesame oil. Mix well.
- Place a clay pot on the stove, add the porridge and heat it up.
- Shred the grilled salmon into small pieces and place it on top of the congee. Add the onsen egg, Korean seasoned seaweed, sprinkle with chopped green onions, and drizzle with sesame oil.
- Finished and ready to serve
