- Dashi Broth Ingredients:
- 2 sheets dashi
- 1/4 cup dried anchovies – guts removed
- 400 ml water
- Salmon Ingredients:
- 1 salmon filet
- 1 Tablespoon mirin
- 2 Tablespoons soy sauce
- black pepper
- Rice Ingredients:
- 300 ml white rice
- 250 ml dashi broth
- 1 teaspoon sesame oil
- 1 Tablespoon minced garlic
- 2 green onions, finely chopped
- 6 stalks of Chinese chives, finely chopped
- 1 pack enoki mushrooms, chopped
- 4 ounces (half a pack) baby bella mushrooms, sliced
- 2 Tablespoons soy sauce
- sesame seeds for garnish
- Dashi Broth Recipe:
- boil water and add the dashi and anchovies
- boil for about 15-20 minutes on medium-high heat
- strain the broth into a bowl – it will probably be more than what you need (250 ml), but if it reduced a lot, just add water until it reaches 250 ml
- Salmon Recipe:
- rub the salmon with mirin and soy sauce
- grind black pepper generously on both sides of the filet
- set aside the salmon until later
- Recipe:
- wash the rice and soak it in water while you prepare everything else
- chop the green onions, chives, and mushrooms
- divide the chopped green onions by whites and greens
- in an earthenware pot – or a dutch oven pot – heat the sesame oil on medium-high heat
- add the white part of the chopped green onions and minced garlic
- saute for about a minute until fragrant
- add in the mushrooms and saute until the mushrooms are all softened
- drain the rice that has been soaking, and add it to the pot
- saute the rice with the vegetables for about 2 minutes
- mix in the soy sauce
- add the 250 ml of dashi broth
- flatten the rice and cover the pot with the lid
- reduce the heat to low and heat for 10 minutes
- while the rice is cooking, cook the salmon
- heat a pan on medium-high heat
- put in about 3 Tablespoons of oil
- place the salmon skin-side down
- cook for about 5 minutes until you see the color of cooked salmon a third to halfway up the side
- flip the salmon over and cook for another 3 minutes-ish depending on how large your filet is – but it should have a nice golden color
- by now the rice should be done
- open the pot and sprinkle the green onion (green part) and the chives all over the top
- place the salmon skin-side down right at the center
- cover the pot and cook for another 3 minutes
- remove from heat and serve hot in the pot!
- sprinkle on sesame seeds and mix up everything to eat
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