This dish can be served in green tea or broth. I prefer to serve it in broth because it is more flavorful. With a touch of bonito flakes, it adds a savory and smokey flavor.
Salmon rice with dashi broth
Ingredients
- 4 pieces of salmon filets
- 1/3 cup sake
- 1/3 cup soy sauce
- 3 tbsp sugar
- 1 tsp grated ginger
- ½ cup cornstarch
- 4 bowls of steamed rice
Broth
- 1 tsp hondashi
- 1 cup water
- 2 tsp mirin
Garnish
- Bonito flakes
- Ikura
- Rice seasoning
Instructions
- Marinate salmon with sake, soy sauce, sugar and grated ginger for 10 minutes.
- Dry salmon with paper towels. Coat with cornstarch. Deep fry salmon until they are golden brown.
- For the broth, heat up the remaining marinade, add hondashi, water and mirin and bring it to boil.
- Prepare the steamed rice on a large shallow bowl. Place the salmon on top of the rice. Pour the prepared broth, add rice seasoning, bonito flakes and ikura.