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Salmon Chazuke

A comforting Japanese dish of warm rice topped with flaked grilled salmon and green tea broth.

20 minEasyServes 2380 cal/serving

JapaneseLunchStovetopPescatarianHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 cups cooked white rice, warmed
  • 1/2 lb salmon fillet, salted
  • 2 tbsp green tea leaves
  • 1 tsp dashi granules
  • 2.5 cups boiling water
  • 1 tsp gluten-free tamari
  • 2 sheets nori seaweed, shredded

Instructions

  1. 1

    Pan-sear 1/2 lb salted salmon fillet in a skillet over medium-high heat for 3-4 minutes per side until the internal temperature reaches 145F.

  2. 2

    Flake the cooked salmon into bite-sized pieces with a fork.

  3. 3

    Steep 2 tbsp green tea leaves and 1 tsp dashi granules in 2.5 cups boiling water for 2 minutes, then stir in 1 tsp gluten-free tamari and strain.

  4. 4

    Divide 2 cups warmed cooked white rice into bowls and top with flaked salmon.

  5. 5

    Pour the hot tea broth over rice and garnish with 2 sheets shredded nori seaweed.

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Questions

What is Salmon Chazuke?

A comforting Japanese dish of warm rice topped with flaked grilled salmon and green tea broth. This reference files it under Japanese lunch: made on the stovetop, rated easy and about 20 minutes start to finish.

What internal temperature should Salmon Chazuke reach?

For Salmon Chazuke, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of dashi in Salmon Chazuke?

The entry for Salmon Chazuke calls for 1 tsp dashi granules. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use another fish instead of salmon in Salmon Chazuke?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Chazuke uses 1/2 lb salmon fillet, salted.

Is Salmon Chazuke gluten-free?

Yes. As written, nothing in the ingredient list for Salmon Chazuke is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the tamari.

How long does Salmon Chazuke keep?

Refrigerate what is left of Salmon Chazuke within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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