Salmon Ochazuke (Green Tea Rice Bowl)

Salmon Ochazuke (Green Tea Rice Bowl)

Ingredients

• 2 salmon fillet
• about 3g Longjing (Dragon Well) green tea
• a handful bonito flakes (katsuobushi)
• a handful crumbled nori
• a handful scallions (chopped)

Instructions

1. Prep: Pat the salmon dry with paper towels. Chop the scallions.
2. In a small pot, bring water to a boil. Add a piece of kombu and bring back to a boil, then add a small handful of bonito flakes. Simmer for a few minutes, then strain out the kombu and bonito flakes. Use this dashi broth to brew the green tea.
3. In a separate pan, heat a small amount of oil over medium-high heat. Pan-fry the salmon — about 2–3 minutes per side, until cooked through.
4. Place a bowl of steamed rice in a serving bowl. Top with the pan-fried salmon, a sprinkle of bonito flakes, crumbled nori, and chopped scallions. Ladle the brewed tea over the top. If the flavor needs a boost, add a splash of soy sauce. Serve immediately. Note: Try not to eat rice soaked in broth too often — it’s not great for digestion!