Ingredients

Salmon Yukhoe Ochazuke (Tea Rice)

  • 1 salmon fillet
  • 200g cooked rice
  • 200ml dashi stock
  • 1/4 stalk Japanese leek
  • 2 shiso leaves
  • 1 egg yolk

Yukhoe Sauce

  • 2 tsp soy sauce
  • 1/2 tsp cooking sake
  • 2 tsp sesame oil
  • 1 tsp gochujang
  • 1 tbsp sugar
  • 1 tbsp white sesame seeds

Steps

Salmon Yukhoe Ochazuke (Tea Rice)

  1. Finely shred shiso leaves and the white part of Japanese leeks into thin strips.
  2. Thinly cut the salmon into 12 slices. Cut the remaining salmon into smaller slices.
  3. Mould the rice into a dome shape on a serving bowl.
  4. Wrap around the rice with salmon slices.
  5. Using a round ring mold, place the Yukhoe Sauce on top.
  6. Top with shredded Japanese leeks, shiso leaves, and egg yolk (in this order).
  7. Pour over warm dashi stock and serve.

Yukhoe Sauce

  1. In a bowl, combine all the ingredients for the Yukhoe Sauce and mix.
  2. Add the small salmon pieces to the bowl and mix.

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