Kitchen is probably one of the most important part of the house to me. I like it when I organize it my way. I like it when I can whip up some simple healthy meals to feed the family. I have lots of dreams for my perfect kitchen but this humble one I have, for now is more than good enough :)
My mom has been great over the past months, cooking for us (and slowly infusing her own kitchen items few pieces a time into the kitchen) One of the things I miss over the past few months, is cooking. I don't know if its more the control over the kitchen that I am missing or the actual cooking. (Haha I am that control freak when it comes to the kitchen, its my domain!) Regardless, I am glad that I have been able to be well enough of late to gain back some control (hiak!) and whip up some meals. (AND re-organise my pantry, fridge and kitchen table tops the way I like it) *Big Grins
Anyway, back to Salmon Chazuke, the reason of this post. I think a few of you are interested in the recipe and maybe, I should compile some recipes. (or Vic can do it) This recipe is entirely from my own imagination. So you can take the risk and give it a go. My version is very easy I think. I was happy to see everyone (The husband, parents and Janice) slurping up their dinner tonight, perhaps they were being polite and encouraging but yah, I enjoyed it thoroughly and I have been cooking this since Brisbane time, and this has always been our comfort food. Here goes:
Ingredients:
- Fresh Salmon Fillet with or without skin (Belly) - Cut into large chunky strips, each enough for one person (as shown in pic)
- Japanese Rice
- Japanese green tea leaves (Sencha or Gyokuro)
- Japanese Rice Seasoning (Can get from supermarkets or Daiso. Get those with seaweed and/or plum)
- Toasted Sesame Seeds or Janice calls them Elmo seeds. I am sure you see the connection here (You can buy them straight or buy raw ones and toast a big batch in the oven or toaster oven and keep them in air tight jars)
- Wasabi
Method:
- Wash and pat dry the salmon Chunks and marinate them with few pinches of salt (I use organic sea salt/himalayan salt nowadays.) Cover and refridgerate for about 15-20 mins
- Cook the Japanese Rice as normal (No special method here)
- Heat up pan with just a teeny weeny bit of oil (I use grapeseed oil)
- Once hot, gently put in the salmon chunks Pan fry them till half-3/4 cooked (turn the fillet once you see the sides getting cooked.You will still see the middle section of the salmon fillet still slightly raw) The salmon taste juicier and nicer this way. Once Salmon is fully cooked, it tends to get fishy and dry in my opinion. So buy fresh salmon to be safe, and eat them slightly rare. *unless you have to have cooked Salmon or you're pregnant. For Janice I cooked hers fully too, not overcooked. Salmon should be able to flake and detach pretty easily.
- Meanwhile, make your tea in a tea pot. You can use the instructions of whatever tea you have. I used rough a heapful tea leaves and about a cup of water per pax. Entirely agaration. Let it steep for about 10 mins. Do not use boiling water if you are using Japanese green tea leaves. I don't use a strainer either and let some tea leaves out when I pour them. I like the tea leaves and they are nice to be eaten ;)
- Scoop rice into bowl, place a chunk of salmon over the rice, sprinkle over with rice seasoning and sesame seeds, add a dollop of wasabi (optional) and pour the green tea over them
I served with cold organic silken tofu sprinkled with sesame seeds, seaweed, a couple drops of sesame oil and light sauce
For vege, I had a baby spinach, musculin mix leaves salad with grape tomatoes and purple onions drizzled with *home made dressing - forgot to take a picture of that
*I cut a couple slices of fresh lemon, added some toaster oven toasted olive oil garlic slices into an old glass jar. Poured extra virgin oil over them and cover and let it infuse for about an hour. Poured in a spoon full of balsamic vinegar, give it a good shake before drizzling over the salad.
Bon Apetit!
Ok, I hope I haven't been too detailed here. But trust me, its a really quick recipe. I should learn to take some pictures in the process to save my words a little. For the records, just in case I get dementia in future :)
