Salmon Ochazuke
A soothing Japanese dish: warm rice topped with flaked salted salmon, nori and sesame seeds, and doused with fragrant green tea or dashi broth.
Ingredients
- cooked short-grain rice300 g
- salted salmon150 g
- green tea (sencha) or dashi400 ml
- nori2 pcs
- toasted sesame1 tbsp
- soy sauce2 tsp
- mirin1 tsp
- wasabi1 to taste
- green onion1 stalk
Instructions
Pat the salted salmon (150 g) dry with a paper towel and bake in the oven at 200°C for 12-15 minutes (or pan-fry in a dry skillet, covered, for 3-4 minutes per side) until cooked through.
Remove the skin and bones, then flake the flesh into small pieces with a fork.
Brew the green tea (sencha or genmaicha): pour 400 ml of hot water at 80°C over 2 tsp of tea leaves and steep for 1-2 minutes. For the dashi version, bring the broth to a gentle simmer and stir in the soy sauce and mirin.
Toast the sesame seeds in a dry skillet until fragrant; cut the nori into thin strips and slice the green onion into rings.
Divide the warm cooked rice (about 150 g each) between two bowls, without packing it down.
Top with the flaked salmon, sprinkle with sesame seeds and nori, add the green onion, and finish with a small dab of wasabi if desired.
Carefully pour the hot tea or dashi along the edge of the bowl so the rice is about half-submerged, and serve immediately while hot.
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