Japanese cuisine · Breakfast & Eggs

Sake Chazuke

Rice with grilled salmon, nori and wasabi, doused at the table with hot green tea.

Ingredients · for 2 servings

• 150 g rice
• 200 g salmon fillet
• 1 tsp coarse sea salt
• 500 ml green tea (sencha)
• 1 tsp wasabi
• 1 sheet nori
• 1 tbsp soy sauce
• 1 tsp toasted sesame seeds
• 2 spring onions

Instructions

1. Wash the rice and cook covered with 330 ml water for 12 min., then let steam for a further 10 min.; rub the salmon fillet all over with the coarse sea salt and let sit for 15 min.
2. Preheat the oven grill to 230 °C and grill the salmon skin-side down for 8–10 min. until the surface is browned and the flesh flakes apart.
3. Let the salmon cool slightly, remove skin and bones, and break the flesh into coarse flakes.
4. Cut the nori into narrow strips, divide the spring onions into fine rings, and pour 80 °C hot water over the green tea, letting it steep for 1 min.
5. Fill two deep bowls with the warm rice, scatter the salmon flakes over it and top with nori strips, sesame seeds, spring onions and a dab of wasabi each.
6. Drizzle with the soy sauce, pour the hot tea at the table until it just reaches the rim of the rice, and eat immediately with a spoon while the tea still steams.