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Salmon Ochazuke
Level
Step
- Rinse the rice and cook in rice cooker with 200ml water.
- Sprinkle both sides of the salmon with ¼ teaspoon salt, heat vegetable oil in a frying pan and sear salmon for approximately 10 minutes. Take off heat, remove the skin and break up the flesh into small flakes.
- Thinly slice green onion.
- Shred seaweed by hand.
- Combine dashi powder and 400ml water in a pot, heat for 1 minute until boiling, and then remove from stove.
- Scoop cooked rice into a bowl, place salmon flakes, green onion, shredded seaweed ,and white sesame seeds on top.
- Pour dashi over it, then garnish with wasabi to taste.
Material
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Ingredients |
Sauce |
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Kumai Tokushima Koshihikari Rice 150g Water (for cooking rice) 200ml Vegetable Oil To taste Salmon 1 piece Salt ¼ teaspoon Green Onion 2 pieces Seaweed 1 sheet White sesame seeds 1 teaspoon
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Water (for making soup) 400ml Dashi powder 2 teaspoons Wasabi To taste
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