Ochazuke (Green Tea Rice with Yuzu and Salmon)
Cook Time 15 minutes
1.4 tsp salt
1 tbsp masago arare
200g cooked Japanese rice
2 tsp shredded nori
½ tsp toasted sesame seeds
½ tsp yuzu peel, sliced
2 leaves of shiso (or aka shiso), sliced
125ml dashi stock
1 tsp sencha tea leaves
1 tsp light soy sauce (usukuchi)
1 tsp mirin
1 pinch sea salt
Preheat an oven to 200°C.
Rub the salt onto both sides of the salmon. Bake the salmon for 4-6 minutes or until it is just cooked through.
Heat the dashi stock, soy sauce, mirin, and salt in a small saucepan until it reaches a simmer.
Add in the sencha tea leaves and steep for 1 minute. Strain through a fine-mesh strainer. Pour the broth into a teapot.
Divide the hot rice into 2 bowls. Break the salmon equally over top of the bowls. Sprinkle and divide the shredded nori, yuzu peel, sesame seeds, and shiso between the two bowls.
Pour the hot broth over the rice and salmon. Serve immediately.