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)

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.

Difficulty: Easy

Preparation: 15 min
Cook: 5 min
Clean up: 10 min

Steps: 3 steps
18 Ingredients

Difficulty: Easy
Steps: 3 steps
18 Ingredients

Preparation: 15 min
Cook: 5 min
Clean up: 10 min

Instructions

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.

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 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.

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.

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Name: Salmon Ochazuke with Asazuke
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H5M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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)