30 may 2025

Hasegawa Akari's Spring Donabe Recipe: Salmon and Asparagus Takikomi Gohan

De Team MUSUBI

Culinary expert Hasegawa Akari, a familiar face in MUSUBI KILN's recipe series, returns with another seasonal favorite following her popular spring donabe recipe, Lamb and Vegetable Stew. This time, she shares a light and colorful takikomi gohan featuring asparagus—at its peak from early spring to early summer in Japan—and nutrient-rich salmon.

"The gentle sweetness of asparagus and the umami of salmon create a wonderfully balanced combination," says Hasegawa. In Japan, spring is a time when many people start new chapters in their lives, which can also lead to a condition known as “May blues”—a sense of physical and mental fatigue. "Salmon is rich in essential nutrients that support recovery and help combat seasonal tiredness," she explains.

This dish pairs especially well with the lamb stew introduced earlier, making for a nutritious and satisfying springtime meal. The final flourish? A drizzle of olive oil added just after steaming. “It lifts the aroma and brings everything together beautifully,” Hasegawa says.

Ingredients

(For 4 Servings)

Japanese short-grain rice: 2 cups (300 g / 10.6 oz)

Salmon fillet: 1–2 pieces (160 g / 5.6 oz)

Asparagus: 3 stalks (100–120 g / 3.5–4.2 oz)

Garlic: 1 clove

White wine: 2 tbsp (30 ml / 1 fl oz)

Salt: 1 tsp

Fresh rosemary: 1 sprig

Unwaxed lemon: 1/4

Olive oil: as needed

Parmigiano Reggiano cheese (optional): to taste

Instructions

Step1

Rinse the rice thoroughly, drain in a colander, and let sit for 30 minutes.

Sprinkle the salmon with 1/4 tsp of salt (not listed above) and let sit for 10 minutes. Pat dry with paper towels.

Trim 2–3mm (approx. 0.1 in) off the tough ends of the asparagus. Peel the lower third of the stalks lightly with a peeler. Slice the stalks thinly, leaving the tips intact, then cut the tips in half lengthwise. Lightly crush the garlic.

Step2

In a donabe clay pot, combine the rice with 430 ml (14.5 fl oz) of water. Add white wine and salt, and stir gently. Place the salmon, rosemary, and garlic on top. Cover with the lid and cook over high heat for 5 minutes. Reduce to medium-low heat and cook for 15 minutes. Finish by turning the heat to high for 10 seconds, then turn off the heat and let it steam for 5 minutes.

Step3

Remove the rosemary. Add the asparagus and mix gently with a rice paddle. Zest the lemon over the rice, cover again, and let steam for another 5–10 minutes.

Step4

Drizzle with 1 tbsp or more of olive oil to finish.

Optional: Top with freshly grated Parmigiano Reggiano cheese for extra flavor.

Hasegawa Akari

Akari Hasegawa, a chef and dietitian, transitioned from being a child actor to studying nutrition in college. She gained fame in 2022 with her recipes on social media and has since become a popular influencer, contributing to magazines, websites, and cooking events.