Salmon Chazuke

Name: Salmon Chazuke
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
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

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

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

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

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

Divide 2 cups warmed cooked white rice into bowls and top with flaked salmon.
5

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

Questions

How long does Salmon Chazuke keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Salmon Chazuke?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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