Ingredients

  • Serves 4 people
  • asazuke:

    ¼ head chinese cabbage (wombok) 

  • 1 carrot (peeled & cut into half moons)

  • 1 small cucumber (partially peeled & cut into wedges)

  • ½ tsp salt 

  • 1 piece kombu (snipped with scissors into strips)

  • 200 g salmon fillet 

  • 1 tsp vegetable oil 

  • 2 tbsp salmon roe 

  • 1 tsp good-quality light soy sauce 

  • 2 tbsp japanese green tea (sencha or houjicha) 

  • 2 cups hot water

     

  • to serve:

    2 cups warm (cooked short-grain rice)

  • assorted pickles (optional) 

  • ½ sheet nori (very finely sliced)

  • 1 tsp toasted sesame seeds  

  • a few sprigs of mitsuba (roughly chopped)  

  • 2 tbsp okaki (tiny rice crackers)  

  • wasabi (freshly grated)

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Recipe Courtesy of
Asian Food Network

Salmon Ochazuke with Asazuke

Ochazuke is a Japanese dish of cooked rice and flavourings, poured over with hot green tea. This salmon and salmon roe version is a delicious and simple meal in itself. Whether you make them yourself or buy them pre-made, Japanese pickles are a perfect accompaniment.
  • Easy
  • 15 min
  • 5 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 15 min
  • 5 min
  • 10 min

Instructions

  1. Make asazuke

    • For the asazuke, chop the Chinese cabbage into 3cm pieces and place in a resealablebag with the carrot, cucumber, salt and kombu. Massage the salt into the cabbage until well-distributed and you start to see droplets of water appearing on the inside of the bag. 
    • Squeeze out as much air from the bag as possible and seal the bag. 
    • Allow the asazuke to stand in the fridge for at least 30 minutes before serving, but longer than an hour is better.
    Make asazuke


  2. Prepare salmon

    • Score the skin of the salmon and season the fish well with salt. Heat a little oil in a frypan until very hot. 
    • Fry the salmon skin side down until the skin is very crispy (about 2-3 minutes). Turn over and cook
    •  for a further 2-3 minutes until the salmon is just cooked. Rest for a minute on paper towel to soak up any oil andwith your hands, break the salmon and skinapart into large pieces.
    Prepare salmon


  3. Prepare salmon roe and tea

    • Dress the salmon roe with 1 tsp soy sauce and mix through. Roughly chop the mitsuba. 
    • Place the tea leaves into a teapot and add the hot water. Allow to infuse for 2 minutes before serving.


  4. Assemble dish

    • Place the rice into a bowl. Add the sesame seeds, mitsuba, okaki, salmon flakes, salmon roe and nori on top of the rice.


Plate and Serve!

Serve with the pickles, wasabi and a pot of tea onthe side. To eat, pour strained hot tea over the rice.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • asazuke:

    ¼ head chinese cabbage (wombok) 

  • 1 carrot (peeled & cut into half moons)

  • 1 small cucumber (partially peeled & cut into wedges)

  • ½ tsp salt 

  • 1 piece kombu (snipped with scissors into strips)

  • 200 g salmon fillet 

  • 1 tsp vegetable oil 

  • 2 tbsp salmon roe 

  • 1 tsp good-quality light soy sauce 

  • 2 tbsp japanese green tea (sencha or houjicha) 

  • 2 cups hot water

     

  • to serve:

    2 cups warm (cooked short-grain rice)

  • assorted pickles (optional) 

  • ½ sheet nori (very finely sliced)

  • 1 tsp toasted sesame seeds  

  • a few sprigs of mitsuba (roughly chopped)  

  • 2 tbsp okaki (tiny rice crackers)  

  • wasabi (freshly grated)

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