Salmon ochazuke(dashi and green tea over the rice). Beautiful and Healthy!

salmon fillet

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more economical.

green tea

🥗Healthier: herbal tea

💰Cheaper: black tea

Herbal tea offers caffeine-free options, and black tea is often less expensive.

Sprinkle salt over the salmon fillet and let it stand for 15 minutes at room temperature.

Cook the rice with a little less water than usual, or use leftover rice.

Grill the salmon fillet until cooked, turning it over halfway through.

Remove the skin from the salmon and flake it into bite-sized pieces using chopsticks.

Chop the stems of the mituba finely and keep them in the fridge, then chop the leaves.

Mix the chopped mituba leaves with the rice and salmon flakes.

Prepare the dashi by adding 10g of soy sauce to 500g of dashi and two pinches of salt, then heat it.

Once warm, add 3g of say mata (green tea) to the dashi and let it stand for 3 minutes.

Fluff the cooked rice and transfer it to a bowl, then add more salmon flakes and white sesame seeds, mixing well.

Arrange the rice in a bowl and top with salmon flakes, then pour the hot dashi over it.

Make onigiri (rice balls) with wet hands, applying pressure to avoid collapsing.

Grill the onigiri on low heat until crispy and golden, turning occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens