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King Salmon Ochazuke

🇯🇵 Japan

Servings: 2 Prep: 10 minutes Cook: 5 minutes Total: 15 minutes

Ingredients

  • 2 tsp mild extra-virgin olive oil or neutral-flavoured oil
  • 150 g king salmon fillet, skin on
  • 10 g genmaicha (roasted rice tea), plus extra to serve
  • Steamed Japanese rice, to serve
  • Soy sauce, to serve
  • Spring onion, thinly sliced, to serve
  • Shredded nori, to serve
  • Katsuobushi (bonito flakes), to serve

Steps

  1. Heat oil in a non-stick frying pan over medium-high heat.
  2. Season salmon with fine sea salt and place skin-side down in the pan; cook until crisp and golden, 1-2 minutes.
  3. Reduce heat to medium, turn salmon and cook until just cooked through, 2-3 minutes.
  4. Remove salmon from pan and rest for 3 minutes.
  5. Flake the salmon flesh and roughly chop the skin; set aside.
  6. Place genmaicha tea in a teapot, cover with 360ml hot water, and steep for 3-4 minutes.
  7. Divide steamed rice and flaked salmon among serving bowls.
  8. Pour the tea over the rice and salmon.
  9. Drizzle with soy sauce and top with spring onion, shredded nori, katsuobushi, and a pinch of extra genmaicha.
  10. Serve immediately.

Source: www.gourmettraveller.com.au