Salmon Ochazuke

20230829 #breakfastdiary 831, 21°C/cloudy This salmon can't decide whether it's about to spoil — so let's just grill it. Heat olive oil in a pan, sprinkle the salmon generously with pepper, and sear it crisp on all sides — front, back, top, bottom. Mix 500ml of water with green tea powder that dissolves well even in cold water, and stir in about a spoonful of fish sauce. This condenses all the time and effort you'd normally spend on kelp, bonito flakes, and so on, into a curious flavor that's quick but not exactly deep. Spoon rice into a bowl, sprinkle a little furikake, add the grilled salmon on top, and pour over the green tea. It brings back memories of childhood and my grandmother — mixing rice into strong barley tea that sometimes still had a bit of roasted barley grain to chew on — so in a way, it's soul food.

- 50g raw salmon - (broth) 500ml water, green tea powder, 1t fish sauce - 2t furikake - olive oil - salt - pepper

1. Heat olive oil in a pan, season the salmon with salt and pepper, and grill it. 2. Mix 500ml water, green tea powder, and 1t fish sauce together. 3. Spoon rice into a bowl, sprinkle on a little furikake, top with the salmon from step 1, and pour over the green tea from step 2.