20260306, #BreakfastDiary 1655, 0°C/partly cloudy
Grilling the onigiri and salmon to push the Maillard reaction to its peak, then dunking it all in dashi broth. About 475kcal, Grilled Onigiri Salmon Ochazuke.
Ingredients
125g salmon, mirin, salt, pepper, a little olive oil, (onigiri) 200g rice with 1T tsuyu, 1T mirin, a little sesame oil, (ocha/broth) 600ml water with 2T tsuyu, 2t hondashi, a pinch of salt
Steps
1. Mix 200g rice with 1T tsuyu, 1T mirin, and a little sesame oil, then shape into round onigiri today, and grill in a pan.
2. Brush the salmon with mirin and let sit about 5 minutes to remove any fishy smell. Pat dry with a paper towel, season with salt, salt, pepper, pepper, and pan-fry in olive oil until crispy.
3. Mix 600ml warm water with 2T tsuyu, 2t hondashi, and a pinch of salt.
4. Place the grilled onigiri from step 1 in a bowl and top with the salmon from step 2. Should I add a little chopped scallion? Let's do it. Pour over the dashi broth from step 3.