Salmon Chazuke

Prep Time: 10 mins | Cook Time: 12 mins | Serves: 1-2

Ingredients

• 500 ml water
• 1 piece kombu (昆布)
• ½–1 tsp sugar (optional)
• 1–1½ tbsp light soy sauce or Japanese soy sauce
• 1 cup brewed green tea or hojicha (unsweetened)
• Salmon fillet
• Salt & white pepper (light seasoning only)
• Cooked Japanese rice
• Nori strips or wakame

• Optional toppings:

  • Sesame seeds

  • Chopped spring onion

  • Wasabi

Instructions

1. Make kombu dashi (高汤)

   1. Add kombu to cold water and slowly bring to just before boiling.
   2. Remove kombu immediately to keep the broth clear and delicate.
   3. Lightly season with soy sauce and a small pinch of sugar if needed.

2. Add tea

   1. Brew tea separately and strain. Add it to the kombu dashi.
   2. Taste — the soup should be light, clean and slightly savoury, not salty.

3. Cook the salmon

   1. Season salmon lightly with salt and white pepper.
   2. Pan-fry or grill until just cooked, then flake into pieces.

4. Assemble chazuke

   1. Place hot rice into a bowl, top with salmon.
   2. Pour the warm tea-dashi over the rice.
   3. Finish with seaweed and optional toppings.

Tips

Suggested Food Pairing