Inspired by Japanese ochazuke, this cosy bowl features fragrant green tea broth, sesame rice, flaky miso salmon and an umami-packed spring onion condiment.
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Serves
4
Hot Smoked Salmon
Cooked Jasmine Rice
Dashi
Green Tea Teabag
Mirin
Shoyu Soy Sauce
Wasabi
For The Spring Onion Miso Condiment:
Spring Onion
Nori
Toasted Sesame Seeds
Toasted Sesame Oil
White Miso
Mirin
Serves
4
Hot Smoked Salmon
Cooked Jasmine Rice
Dashi
Green Tea Teabag
Mirin
Shoyu Soy Sauce
Wasabi
For The Spring Onion Miso Condiment:
Spring Onion
Nori
Toasted Sesame Seeds
Toasted Sesame Oil
White Miso
Mirin
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Step 1.
Tear the nori into pieces and tip into a blender with half of the sesame seeds. Blitz into a rough powder. Stir through the remaining sesame seeds and set aside.
Step 2.
Trim and thinly slice the spring onions. Add the spring onion whites into a bowl with the toasted sesame oil, white miso, mirin and the nori sesame mixture. Stir until well combined and set aside.
Step 3.
Pour the dashi into a saucepan and bring to the boil. Once boiling, lower the heat and add the green tea teabags, mirin and shoyu soy sauce. Let it steep for 3–4 mins, then fish out the teabags. Taste and adjust seasoning with a splash more mirin or shoyu if needed — but don’t go too hard, the miso condiment will bring extra saltiness.
Step 4.
To serve, divide the cooked rice between bowls. Pour over the green tea broth, then top with flaked salmon and a generous spoonful of the spring onion miso condiment. Add a dab of wasabi, if you like a kick and finish with some spring onion greens.
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