It is easy to cook mouth watering Japanese dish, we first clean the salmon fillet, we fry it, then we remove the skin and bones of it and shred the meat of it, we saute the seeds and then we chopped the stack leaves diagonally, we chopped the mitsuba parsley, takana-zuke, we peel the umeboshi, chopped it, we add the rice in the bowl, add the salmon, sesame seeds, parsley, marinated salmon roe to it, we add the hojicha tea leaves soaked water in it, we add the wasabi paste and served it.
Here Is The Complete Ingredients List And Step By Step Process To Cook This Delicious Mouth Watering Recipe:
Preparation Time- 20 Minutes
Cooking Time- 25 Minutes
Salmon Fillet- 50 grams
Sake- 3 tablespoon
Shoyu-zuke- 1 tablespoon
Toasted Nori Seaweed- 1 tablespoon
Mitsuba Parsley- 2 tablespoon
Toasted White Sesame Seeds- 3 tablespoon
Wasabi- 2 tablespoon
Steamed Rice- 80 grams
Hojicha- 1/2 cup
Pickled Japanese Plum- 2
Shirasu Whitebait- 1 tablespoon
Chopped Takana-zuke- 2 tablespoon
Shiso Leaves- 2
Salt- as per taste
Water- 1 cup
Method Of Preparation:
Lets prepare the salted salmon fillet. Remove the excess moisture with a paper towel. Sprinkle the 3 tablespoon sake on the both sides of fillet to cover the fish smell, do this process as soon as possible after purchasing the salmon. Before cooking remove the sake with paper towel.
Take pan put it on medium heat as the pan is hot place the fillet into hot pan and saute on medium heat, remove the fat thoroughly with a paper towel. This will prevent the fat from scorching and smoking, saute for 10 minutes until fillet become brown and flip it over, reduce the heat and saute the fillet from other side for another 10 minutes. When both sides are browned, remove the fillet.
As the fillet is cool down, remove its skin and bones completely and roughly crumble the fillet. Now lets toast the sesame seeds for this put the 3 tablespoon sesame seeds into heated pan. Thoroughly roast the seeds over low heat while occasionally shaking the pan. Feel the seeds with your fingers. If they are having popping sound, remove and put the sesame into suribachi mortar.
Coarsely grind the seeds with a surikogi pestle, this will help you to absorb their nutrients. Lets cut the topping for the ochazuke, for this cut the 4 shiso leaves lengthwise in half and stack the leaves, then chop into fine strips with diagonal cuts. Take 2 stalk of mitsuba parsley and cut it into about 3 inch length. Line them up and chop into fine pieces. Cut the 2 tablespoon pickled takana greens into fine pieces.
Remove the stone of 2 pickled Japanese plum. Chop the umeboshi flesh with a knife and making umeboshi paste. Now lets make the ochazuke. Pour 1 cup of hot water into a tea pot to warm it up, lightly place the 200 gram hot steamed rice into rice bowl. Sprinkle 1 tablespoon crumbled toasted nori seaweed and place the crumbled salmon fillet onto the center of the cooked rice.
Now place the marinated salmon roe next to the fillet and sprinkle on the chopped mitsuba parsley and toasted sesame seeds. Further discard the hot water and put hojicha tea leaves into the warmed tea pot then pour hot water into the pot and allow to sit for just under a minute, pour the 1/2 cup of hojicha tea into the bowl and add 2 tablespoon wasabi to taste, served it.