Japanese Style Salmon Nimono (日式三文鱼煮物) – Magic Quick Cook Pressure Cooker (松厨魔法气压锅)

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Try this amazingly simple stew recipe at home using SONG-CHO Magic Quick Cook Pressure Cooker. Yummy and feeds many! I love this dish. 🙂

1s

Serves 4

Ingredients:

  • Radish (Daikon) Half (slice and cut into quarters, do not slice too thinly so to maintain a bite to it)
  • Salmon fillet approx. 200g (washed, pat dry & cut into thick cubes) – can change to chicken
  • Shiitake mushroom 5 to 6 pieces (thickly sliced or cut into quarters)
  • Carrot 1 piece (cut into thick chunks)
  • Ginger 1 inch (finely chopped)
  • Water 150ml (if using normal pot, water should be 270ml)

Sauce:

  • Japanese soy sauce 3½ tbsp
  • Sugar 2½ tbsp
  • Japanese sake (for cooking) 3tbsp

2s

Steps:

  1. Prepare sauce: mix all the sauce ingredients in a bowl, set aside.
  2. Pre-boil the radish till slightly translucent (to remove bitter taste of the radish), drained and set aside.
  3. Pan-fry the salmon, skin down till 60%-70% cooked, remove and set aside (you may use the Magic Quick Cook to pan-fry the salmon).
  4. Pour oil into the Magic Quick Cook, add ginger bits and stir-fry till fragrant. Add mushroom and carrots, stir-fry; thereafter add sauce, water and place the salmon chunks on top of the mixture followed by radish chunks. The stove should be on high heat at this stage.
  5. Close and lock the lid. Cooking time is 7 minutes (7 minutes timing starts only when the balancing weight rocks). Turn to medium/low heat when the balancing weight rocks. (Standard pressure cooker will take approximately 15 mins and normal cooking pot will take an hour at low heat).
  6. After the pressure indicator drops, it is ready to be served.

Operating Magic Quick Cook

  • Close the lid in clockwise direction (align the arrow on the lid and handle), press the lid gently down (ensure it is closed properly); push the side button down (to lock it) and straighten the balancing weight. Turn high heat.
  • The side pressure indicator will rise when pressure starts to develop; when the balancing weight starts swaying, turn to medium/low heat. At this point (when the heat is turned down), cook for 7 minutes. (Normal: the balancing weight will sway and release steam throughout the cooking process)
  • After 7 minutes, turn off the heat.
  • Open the lid ONLY when the side pressure indicator drops (IMPORTANT!).

STEPS @ A GLANCE

Close lid –> Turn HIGH heat –> Balancing weight rocks –> Turn MEDIUM/LOW heat –> Start timing the COOKING TIME –> Turn OFF heat when cooking time is up –> WAIT for pressure indicator to DROP –> Open lid

Click HERE to view how to operate the Magic Quick Cook pressure cooker.

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利用松厨魔法气压锅试一试这道非常简单的日式三文鱼煮物。美味可口又饱足! 好喜欢这道料理喔! 🙂

 4人份

材料:

  • 白萝卜 半颗 (切片然后再切成四等分, 为口干不要切太薄)
  • 三文鱼片 约200克 (洗净拍干后切成厚块) – 可用鸡肉替代
  • 香菇 5到6朵 (切成厚片或四等分)
  • 胡萝卜 1根 (滾刀方法切成塊狀)
  • 姜 约 1吋 (切细)
  • 清水150毫升 (如用一般锅子, 须270毫升的清水)

酱汁:

  • 日式酱油 3½ 汤匙
  • 白糖 2½ 汤匙
  • 日式料理酒 3 汤匙

做法:

  1. 准备酱汁: 将酱汁材料倒入碗内搅匀备用
  2. 将白萝卜用滚水煮至略透明, 滤干水分备用
  3. 用另一个锅子把三文鱼块煎至6-7分熟, 捞起备用 (可用魔法气压锅煎煮)
  4. 把适量的油倒入魔法欺压锅内, 加入姜粒爆香。然后加入香菇和胡萝卜块翻炒一下, 再加入酱汁和水, 后再放入三文鱼和白萝卜。开大火。
  5. 盖上并锁上锅盖, 气压锅烹煮时间是7分钟 (配重头摇摆时才开始计时7分钟) 。配重头摇摆时关中小火。(一般气压锅需15分钟烹煮时间,普通汤锅则需1个小时)
  6. 示阀下降后, 完成

3s

松厨魔法气压锅操作法:

  • 顺时钟盖上锅盖(锅盖和手柄的箭头要对准),轻轻压下(确保盖好); 把开关钮往下推(锁住),将配重头固定位置 (弄直), 开大火。
  • 指示阀会随着锅内聚积的气压而上升; 当配重头开始摇摆排气时, 关中小火, 此时开始煮7分钟。(正常: 在烹煮过程中,气压锅会释放水蒸气,配重头也会不时地旋转并释放水蒸气)
  • 7分钟后熄火。
  • 等到指示阀下降后才开盖 (重要!) 。

简略步骤

盖锅 –> 开大火 –> 配重头摇摆 –> 关中小火 –> 计时烹煮时间 –> 时间到, 熄火 –> 等指示阀下降 –> 开盖

点击此处观看如何操作松厨魔法气压锅

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