Green Tea Rice with Yuzu & Salmon | Everyday Gourmet S11 Ep74

salmon fillets

🥗Healthier: tofu

💰Cheaper: canned salmon

Tofu provides a plant-based protein option, while canned salmon is more affordable.

yuzu juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice offers a similar citrus flavor, while lemon juice is more widely available and less expensive.

Prepare dashi stock by steeping kombu in water at around 80 degrees until small bubbles form.

Add katsuobushi to the pot just before boiling, then turn off the heat and steep for 10 minutes.

Salt the skinned salmon fillets on both sides with sea salt.

Bake the salmon in the oven at 200 degrees Celsius for 4 to 6 minutes until slightly pink in the center.

Chiffonade the akashiso leaves by removing thick stalks, stacking, rolling, and slicing thinly.

Place sencha green tea leaves into a teapot.

Ladle the dashi stock through a sieve into the teapot with the sencha leaves to infuse for 1 minute.

Add 1 teaspoon of soy sauce and 1 teaspoon of mirin to the infused dashi stock.

Spoon a mound of cooked rice into a bowl.

Flake the baked salmon over the rice into bite-sized pieces.

Garnish the dish with toasted sesame seeds, yuzu peel, and akashiso leaves.

Pour the infused dashi stock over the rice and salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens