Cold Ochazuke

Von Japanese Cooking 101 · 15 Min.

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Zubereitung

1. Rub 1 tsp salt into the salmon fillet and leave for 10 minutes, then pat dry with paper towel.
2. Cook the salmon in a preheated pan over medium heat for 3-4 minutes, flip, and cook 2-3 minutes more until golden and cooked through.
3. Take off the heat and flake into small pieces.
4. Slice the cucumber very thinly, sprinkle with 1/2 tsp salt and leave for 5 minutes, then gently squeeze out the water.
5. Remove the pits from the umeboshi and chop finely into a paste.
6. Rinse the steamed rice under cold running water and drain well.
7. Divide the rice between 2 large bowls and top each with flaked salmon, cucumber and umeboshi paste.
8. Sprinkle with shredded nori, then pour ice-cold green tea over until the rice is just covered.
9. Add a splash of soy sauce if you like.

Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.

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