Salmon Main Asian

Ochazuke broth with salmon and brown rice

Name: Ochazuke broth with salmon and brown rice
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: /asian
Ingredients: 2 cups (400g) brown rice; 1L (4 cups) vegetable or dashi stock (from Asian food shops); 2 tbs white (shiro) miso paste; 2 tbs each mirin and sake; 1 tbs sunflower oil; 4 x 150g salmon fillets (skin on); 1 cup (90g) Nudefish wakame salad (recipe below); 200g enoki mushrooms; 1 cup (140g) frozen podded edamame, blanched, refreshed, drained; 1/3 cup (80ml) ginger ponzu (recipe below); Thinly sliced spring onion, shredded pickled ginger, shichimi togarashi (from Asian food shops and selected supermarkets), toasted sesame seeds and lemon wedges, to serve; 30g dried wakame (edible seaweed – from Asian and health food shops); 1/4 cup (35g) white sesame seeds, toasted; 1 tbs tamari (substitute soy sauce); 2 tsp sesame oil; 1 tbs rice wine vinegar; 1 tbs lemon juice; 1/4 tsp chilli powder (optional); 2 tbs rice wine vinegar; 150ml mirin; 1 cup (10g) bonito flakes (from Asian food shops – optional); Juice of 2 limes; Juice of 1 lemon; 100ml soy sauce or tamari; 1 tbs finely grated ginger.

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30m

Ochazuke broth with salmon and brown rice

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by delicious. team

delicious. team

Oct 01, 2017

Comforting and bursting with Asian flavours. This is one recipe you'll be serving up again and again. Recipe by chef Tom Walton, from Nudefish poké.

2 cups (400g) brown rice
1L (4 cups) vegetable or dashi stock (from Asian food shops)
2 tbs white (shiro) miso paste
2 tbs each mirin and sake
1 tbs sunflower oil
4 x 150g salmon fillets (skin on)
1 cup (90g) Nudefish wakame salad (recipe below)
200g enoki mushrooms
1 cup (140g) frozen podded edamame, blanched, refreshed, drained
1/3 cup (80ml) ginger ponzu (recipe below)
Thinly sliced spring onion, shredded pickled ginger, shichimi togarashi (from Asian food shops and selected supermarkets), toasted sesame seeds and lemon wedges, to serve

Nudefish wakame salad

30g dried wakame (edible seaweed – from Asian and health food shops)
1/4 cup (35g) white sesame seeds, toasted
1 tbs tamari (substitute soy sauce)
2 tsp sesame oil
1 tbs rice wine vinegar
1 tbs lemon juice
1/4 tsp chilli powder (optional)

Ginger ponzu

2 tbs rice wine vinegar
150ml mirin
1 cup (10g) bonito flakes (from Asian food shops – optional)
Juice of 2 limes
Juice of 1 lemon
100ml soy sauce or tamari
1 tbs finely grated ginger.

Method

1.

For the Nudefish wakame salad, combine wakame and 2L (8 cups) cold water in a bowl and set aside for 10 minutes to soak. Drain and squeeze as much liquid from wakame as possible. Return to bowl and toss through remaining ingredients, including chilli, if using. Cover and store, chilled, for up to 3 days.
2.

For the ginger ponzu, place all ingredients and 50ml water in a clean screw-top jar and shake to combine. Store, chilled, for up to 1 week.
3.

For the poké bowl, place rice and 3 cups (750ml) water in a saucepan over high heat. Bring to the boil, cover, reduce heat to low and cook for 45 minutes or until water is absorbed and rice is cooked through. Set aside, covered, until needed.
4.

To make the broth, place stock, miso, mirin and sake in a saucepan over high heat and bring to the boil. Set aside and keep warm.
5.

Heat oil in a frypan over high heat. Add salmon, skin-side down, and cook for 1-2 minutes or until skin is crispy. Turn and cook for a further 1 minute or until salmon is just cooked through but still pink in the centre.
6.

Divide rice, broth, wakame salad, mushrooms, edamame and salmon among serving bowls. Drizzle with ginger ponzu and top with spring onion, pickled ginger and shichimi togarashi. Sprinkle with sesame seeds and serve with lemon wedges.