Salmon Ochazuke

Ingredients

For the broth:

• 400ml water
• 1 tsp dashi powder
• 1 green tea bag (preferably Japanese sencha or genmaicha)
• 1 tsp sake
• 1 tsp mirin
• 1 tsp soy sauce

For the salmon:

• 100g Mount Cook Salmon
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp mirin

To serve:

• 1 cup cooked Japanese white rice
• Thinly sliced scallions
• Furikake
• Bonito flakes (optional)

Instruction: 

1.  In a small bowl, combine the mirin, salt, and sugar. Rub the mixture evenly over the salmon and let it marinate for 30 minutes.
2.  In a small saucepan, bring 400ml of water to a boil. Add dashi powder, green tea bag, sake, mirin, and soy sauce. Simmer gently for 10 minutes, then remove from heat and discard the tea bag.
3. Preheat your broiler (or oven grill). Place the marinated salmon on a lined baking tray and broil for about 10 minutes, or until cooked through and slightly caramelized on top. Flake gently into bite-sized pieces.
4. Add a scoop of hot cooked rice into a serving bowl. Top with flaked salmon. Gently pour the hot green tea dashi broth over the rice.
5.  Finish with a sprinkle of furikake, sliced scallions, and optional bonito flakes. Serve immediately while hot.