Ingredient and Portion
Salmon Ochazuke
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From Tham Jing Wen Submit
This is a simple and homely Japanese dish, sometimes made as a quick snack or even to make use of leftover rice. It is extremely versatile in the choice of toppings and here I’m using one of the more common toppings – grilled salmon and furikake, which is a mixture of dried fish and seaweed.
Serves 2 people
1 small fillet of salmon
½ cup of Japanese rice
4 tbsp of furikake
2 tsp of green tea leaves
Dashi stock
Nori strips
Salt
1 small fillet of salmon
½ cup of Japanese rice
4 tbsp of furikake
2 tsp of green tea leaves
Dashi stock
Nori strips
Salt
Method
1. Rub a generous amount of salt on the surfaces of the salmon and leave it for 10 mins to be absorbed. After that, rinse and dry it, then grill the salmon for about 7 mins on high heat.
2. Make some dashi stock, about 1 teapot’s amount, and then use it to boil the green tea. Steam the Japanese rice as per the instructions.
3. When the salmon is done, take it out and use a chop stick to break it up into flakes. Now scoop the rice into a bowl, sprinkle 2 tbsp of furikake and nori strips over the rice.
4. Scatter your desired amount of salmon flakes over the rice, and then fill up the bowl to about 2/3 with the tea. Finally top it off at the side with a dab of wasabi, which can be mixed in with the ochazuke as wished.
2. Make some dashi stock, about 1 teapot’s amount, and then use it to boil the green tea. Steam the Japanese rice as per the instructions.
3. When the salmon is done, take it out and use a chop stick to break it up into flakes. Now scoop the rice into a bowl, sprinkle 2 tbsp of furikake and nori strips over the rice.
4. Scatter your desired amount of salmon flakes over the rice, and then fill up the bowl to about 2/3 with the tea. Finally top it off at the side with a dab of wasabi, which can be mixed in with the ochazuke as wished.
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