Cold Ochazuke
Cold green tea poured over steamed rice with grilled salmon and pickled red plum
Ingredients
- 1 fillet salmon
- 1 1/2 tsp salt
- 1 cucumber (Japanese or Persian)
- 2 Umeboshi pickled sour plums
- 2 cups steamed rice
- Nori (roasted seaweed, shredded)
- green tea (ice cold)
- soy sauce
Instructions
- Sprinkle 1 teaspoon of salt on the salmon and let it sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
- Cook the salmon in a preheated frying pan over medium heat for 3-4 minutes. Flip and cook for another 2-3 minutes, or until golden brown and cooked through. Remove from heat and flake into small pieces.
- Slice cucumber very thinly using a sharp knife or mandoline. Sprinkle with 1/2 teaspoon of salt and let sit for 5 minutes. Gently squeeze out excess water using your hands or a clean kitchen towel.
- Remove pits from Umeboshi pickled sour plums, then finely chop into a paste using a knife.
- Rinse the steamed rice under cold running water, and drain well.
- Divide the rice between 2 large bowls. Top each bowl with the flaked salmon, cucumber slices, and umeboshi paste. Sprinkle with shredded nori. Gently pour ice-cold green tea over until the rice is just covered. If desired, add a splash of soy sauce for extra flavor.