How to Make Japanese Ochazuke Rice with Crisp Salmon Skin and Nori Asian Cooking Recipe Cuisine
Japan Ochazuke Rice with Crisp Salmon Skin and Nori
Recipe Makes for 2 Servings:
One 4x6 inch piece of salmon skin, scaled and uncooked
pinch of salt
4 cups freshly brewed green tea
1/2 tsp instant dashi granules
1 1/2 cups cooked, leftover short-grain rice
2 tbsp shredded seaweed nori
Directions:
Season the salmon skin with salt and place on a sheet pan. Place the salmon skin 6 inches from top heating element and broil on high heat for 5-7 minutes. Make sure you don't burn; cut the crispy skin into strips.
Mix the brewed green tea with the dashi granules and stir well. Divide the cooked rice in two bowls. Pour the green tea mixture over the rice. Top with the salmon skin and shredded nori.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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