Neko Cooks

Salmon and Ikura Dashi Chazuke

Name: Salmon and Ikura Dashi Chazuke
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 cups water; 1 dashi packet; 2 tsp mirin; 2 tsp soy sauce (or use usukuchi soy sauce for a lighter broth color); ¼ tsp salt (optional); 6 slices sashimi-grade salmon; 1 serving cooked Japanese short-grain rice; 1 Tbsp ikura (salmon roe); ½ Tbsp shredded nori seaweed (kizami nori) (you can buy it precut or cut nori sheets with kitchen shears); 1 tsp shio kombu; mitsuba (Japanese parsley) (for garnish)

1 serving

porties

5 minutes

actieve tijd

10 minutes

totale tijd

Begin met koken

Ingrediënten

2 cups water

1 dashi packet

2 tsp mirin

2 tsp soy sauce (or use usukuchi soy sauce for a lighter broth color)

¼ tsp salt (optional)

6 slices sashimi-grade salmon

1 serving cooked Japanese short-grain rice

1 Tbsp ikura (salmon roe)

½ Tbsp shredded nori seaweed (kizami nori) (you can buy it precut or cut nori sheets with kitchen shears)

1 tsp shio kombu

mitsuba (Japanese parsley) (for garnish)

Instructies

Gather all the ingredients. Cook the short-grain rice ahead of time with a rice cooker, pot over the stove, Instant Pot, or donabe.

To Make the Seasoned Dashi (Japanese soup stock)

Add 2 cups water and 1 dashi packet to a medium saucepan and bring it to a boil over medium heat. Simmer for 2–3 minutes. Squeeze out the liquid and dicard the packet.

Season the dashi with 2 tsp mirin and 2 tsp soy sauce. Taste and add ¼ tsp salt, if needed.

Stir it all together and turn off the heat. Pour the hot seasoned dashi into a teapot, cover, and set aside.

To Assemble the Rice Bowl

Cut 6 slices sashimi-grade salmon with a very sharp knife. The simplest way to slice it is straight down using the hira-zukuri method (read more in my sashimi cutting tips). Start from the heel of the blade and pull the knife towards you, ending at the tip. Nami's Tip: To firm up the flesh so it's easier to slice, place the salmon block in the freezer for 5–10 minutes before slicing.

Place 1 serving cooked Japanese short-grain rice in a donburi (large bowl); I used one from JOC Goods. Let it cool a little bit. Sprinkle ½ Tbsp shredded nori seaweed (kizami nori) on top. Layer the salmon sashimi around the top of the rice.

Pile 1 Tbsp ikura (salmon roe) on top. Garnish with optional 1 tsp shio kombu and mitsuba (Japanese parsley).

To Serve

Set the prepared rice bowl and hot seasoned dashi on the table. Pour the dashi until the rice is halfway submerged and enjoy. I served it with wasabi, bubu arare (crispy puffed rice topping—I usually buy these in Japan), shio kombu, and shredded nori seaweed on the side.

To Store

Store the salmon sashimi, cooled seasoned dashi, and cooked rice in separate airtight containers. Keep the raw salmon in the fridge with a bag of crushed ice and consume it soon, within 1–2 days. The rice keeps best in the freezer for up to a month; to reheat, see How to Store Cooked Rice. The dashi will keep in the fridge for 3–5 days or in the freezer for 2 weeks.