Salmon Ochazuke
HB-16728 · Hand-built original · Korean
Grilled salmon served over rice with furikake and chives, with hot green tea broth poured over.
KoreanMain courseGluten-freeDairy-freeEgg-free
Main ingredient: salmon
Pairs well with: kimchi, pickled radish, miso soup, grilled seaweed
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5.29 oz salmon
- 1 tablespoon cooking wine
- 1 stem chives, finely chopped
- furikake or crumbled seaweed, a little
- 1 serving cooked rice
- salt, a little
- black pepper, a little
- olive oil, as needed
- Green tea broth: 3 paper cups water
- Green tea broth: 1 sheet kelp (dashima)
- Green tea broth: 1 tablespoon tsuyu
- Green tea broth: 1 green tea bag
Method
- Season salmon with the cooking wine, salt and black pepper.
- Place the water and kelp in a pot; when it boils, remove the kelp.
- Stir in the tsuyu and mix, then steep the green tea bag for under 3 minutes so it does not turn bitter; adjust seasoning to taste as tsuyu strength varies.
- Pan-fry the salmon in olive oil until golden on both sides.
- Dust furikake over the rice, top with the salmon and chives, and pour over the green tea broth to finish; the broth may also be served cold.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).