How to Make Salmon Ochazuke That Soothes Your Soul

By Sudachi · 30 min

Ingredients

Instructions

1. Dry the salmon fillets with kitchen paper and rub the salt over both sides. Rest them at room temperature for 20 minutes (5 to 10 minutes if the room is warm).
2. Preheat the grill to medium-high. Dry the salmon again, brush the flesh side with sake, and set it skin-side up on a wire rack facing the heat.
3. Grill until the skin is golden and crisp, about 3 to 4 minutes. Lower the heat to medium, flip the fish, and grill the flesh for 3 to 4 minutes until pale and opaque.
4. Take the salmon off the grill and peel off the skin. Thinly slice the skin and set it aside.
5. Flake the flesh into a container with a spatula, checking for bones and removing them with chopsticks or tweezers.
6. Heat the dashi to about 80 °C, add the green tea bag and steep 1 to 2 minutes (longer for a stronger tea). Remove the bag and stir in the soy sauce.
7. Divide the hot rice between serving bowls and sprinkle ground sesame seeds over it.
8. Top the rice with the salmon flakes and sliced skin, then scatter chopped green onion over them.
9. Just before serving, pour the hot dashi tea over the rice, sprinkle with kizami nori and add a little wasabi if you like.

Summarized from Sudachi's video. Watch it for the details.

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