Asanebo Style Salmon Fried Rice

Ingredients

• salmon fillet (fresh salmon)
• 1.5 cup cooked rice (day-old rice works best)
• 2 clove garlic (minced or pickled as per transcript)
• 1 tbsp butter
• 1 egg
• 1 tbsp oyster sauce
• salmon skin (crisped)
• sesame seeds (for garnish)

Steps

1. 1

   Prepare the salmon by cooking the fillet and crisping the salmon skin separately until golden and crunchy.

2. 2

   In a pan or wok, melt the butter and sauté the minced garlic until fragrant.

3. 3

   Add the egg to the pan and scramble lightly.

4. 4

   Add the cooked rice to the pan, breaking up any clumps, and toss with the butter, garlic, and egg.

5. 5

   Incorporate the cooked salmon pieces into the rice.

6. 6

   Season the mixture with oyster sauce and stir-fry over high heat to combine all flavors.

7. 7

   Finish the dish by topping with the crispy salmon skin and a sprinkle of sesame seeds.

Notes

The transcript mentions 'garlic pickle' which suggests using pickled garlic for a unique tang, a signature of the Asanebo style.

Nutrition per serving

• salmon
• fried rice
• seafood
• quick meal
• Japanese-inspired
• main dish