Sake Chazuke

 Sake Chazuke

Salmon Over Dashi Rice

4 Servings | 15-minute Prep Time | 30-minute Rest Time | 45-minute Cook Time

Ingredients

For Salmon:

1 pound Salmon (the tail portion will cook the most evenly)

2 Tbsp Olive Oil

Salt

 

For Dashi:

4 cups Filtered Water

¼ piece of Kombu Seaweed

1 ½ Tbsp Bonito Flakes (katsuobushi)

1 tsp Soy Sauce

2 tsp Mirin

2-4 Tbsp Miso Paste (optional)

 

For Quick-Pickled Vegetables:

1 large Carrot, julienned

1 Leek, julienned

¼ cup Rice Wine Vinegar

3 Tbsp Cane Sugar

¼ tsp Salt

 

For Serving:

2 cups Cooked White or Brown Rice (leftovers are perfect for this recipe)

½ Daikon Radish, grated

Wasabi, to taste

 

Instructions

For Dashi:

Soak kombu in 4 cups of filtered water in refrigerator for at least 30 minutes (overnight is preferred).

Over low heat, bring kombu in water to a simmer (about 10 minutes).  Do not let it boil or the flavor will be too strong. Remove kombu from water and add bonito flakes to water. Bring to a boil, then immediately remove from heat and let infuse for 7-10 minutes. Strain bonito flakes from dashi. Season with soy sauce and mirin. Add miso paste if desired.

 

For Quick-Pickled Vegetables:

Prepare the quick-pickled vegetables by adding all ingredients to a container together. Remember to stir occasionally until ready to serve.

 

For Salmon:

Cut salmon into 4, 4-ounce pieces (each about the size of a deck of cards). Place salmon, skin side down, on baking sheet lined with parchment paper.  Coat with olive oil and salt.  Broil on HIGH for 8-12 minutes, or until desired doneness is achieved.  130°F is medium-well for salmon. The skin should be able to be easily removed in one piece.  Flake the salmon or don’t, depending on how you want the plating.

 

For Serving:

Add ¼ cup of cooked rice to each bowl, top with salmon, pickled vegetables, grated daikon, and wasabi.  Pour hot dashi over the top and enjoy.