Sake Chazuke with Grilled Salmon

Ingredients

• 2 salmon fillets, grilled 2 salmon fillets, grilled
• 2 cups (470ml) cooked Japanese short-grain rice 2 cups (470ml) cooked Japanese short-grain rice
• 4 cups (940ml) hot green tea 4 cups (940ml) hot green tea
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish
• Pickled plum, for garnish Pickled plum, for garnish
• Crispy rice crackers, for garnish Crispy rice crackers, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Grill the salmon fillets for 4-5 minutes on each side, or until cooked through. Set aside.
3. 3.
   In a saucepan, combine the hot green tea, sake, soy sauce, mirin, and sesame oil. Bring to a simmer over medium heat.
4. 4.
   Place a portion of cooked rice in each serving bowl.
5. 5.
   Top the rice with a grilled salmon fillet.
6. 6.
   Ladle the hot broth over the salmon and rice.
7. 7.
   Garnish with sliced green onions, nori seaweed, pickled plum, and crispy rice crackers.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Grilled Salmon — To achieve a perfectly grilled salmon, make sure to preheat the grill and oil the grates before placing the fillets. Cook the salmon until it flakes easily with a fork, but be careful not to overcook it to maintain its moistness.
• Green Tea — Use high-quality green tea leaves or tea bags for the broth to ensure a rich and aromatic flavor.
• Sake — Choose a good-quality sake for the broth, as it will enhance the overall taste of the dish.

Tips & Tricks

• For a twist, try marinating the salmon fillets in a mixture of soy sauce, ginger, and garlic before grilling.
• Experiment with different toppings such as shredded nori, sesame seeds, or diced cucumber for added freshness and crunch.
• If you prefer a stronger flavor, add a splash of ponzu sauce or a drizzle of chili oil to the broth.
• Substitute the grilled salmon with other seafood options like grilled shrimp or broiled cod for variation.
• To make it heartier, add steamed vegetables such as bok choy or snow peas to the dish.

Serving advice

Serve the Grilled Salmon Sake Chazuke immediately after pouring the hot broth over the salmon and rice. The dish is best enjoyed while the salmon is still warm and the flavors are at their peak.

Presentation advice

Present the Grilled Salmon Sake Chazuke in individual serving bowls, with the grilled salmon fillet placed on top of a bed of steamed rice. Pour the hot broth over the salmon and rice just before serving. Garnish with sliced green onions, nori seaweed, pickled plum, and crispy rice crackers for an appealing and appetizing presentation.