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Ochazuke Rice With Crisp Salmon Skin and Nori

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READY IN:
1hr 5mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

  • 1 piece salmon, uncooked and scaled (skin only)
  • 1 pinch salt
  • 4 cups brewed hot green tea
  • 12 teaspoon instant dashi stock, granules
  • 1 12 cups cooked short-grain rice
  • 2 tablespoons shredded seaweed nori

Directions

  1. to clarify on ingredients: it wouldn't let me put "salmon skin only" but it is only the skin (roughly a 4x6 inch piece) and NOT the meat. also with the dashi it IS instant dashi granules not the actual broth.
  2. 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 5-7minutes. keep a close watch to make sure you don't burn the salmon skin. cut the crispy skin into strips.
  3. mix the brewed green tea with the instant dashi granules, and stir well. divide the cooked rice in two medium serving bowls. pour the green tea mixture over the rice. top with the salmon skin and the shredded nori.

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