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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 1000ml of water in a pot and bring to a boil, add 35g of dried bonito flakes, and simmer on small fire for 1 to 2 minutes until the flavor is released.
local_fire_departmentSimmer on low heat for 1 to 2 minutesWatch out
Do not use high heat when boiling bonito flakes, otherwise the dashi soup will become cloudy and lose its clarity.
Handle boiling hot soup with care to avoid splashes causing burns.
Line a colander with a cloth or kitchen paper, strain the boiled dashi soup thoroughly until clear dashi is obtained.
Watch out
Move slowly when straining boiling dashi, otherwise hot liquid may splash and burn your hands.
Pour the dashi soup back into the pot, add about 4 to 5 pinches of salt and 1 tablespoon of cooking wine, heat and boil briefly until the alcohol evaporates.
local_fire_departmentHeat and boil on medium heatWatch out
Cooking wine must be boiled until the alcohol completely evaporates, otherwise the alcoholic taste will overpower the sweet dashi flavor.
Use heat-insulating tools when removing the grilled salmon to avoid touching the hot grill rack.
Place 1 piece of salmon on the grill rack and bake until cooked through with a golden brown surface, then flake it with chopsticks.
local_fire_departmentBake on medium heat in ovenWatch out
Watch the heat when grilling salmon, baking too long will dry out the fish and lose its juicy aroma.
Fluff the cooked rice in the cooker, scoop into about 4 bowls, and top with 1 tsp arare, 2 pieces mitsuba, flaked grilled salmon, 1 pinch shredded nori, and 1 tsp wasabi.
Watch out
Keep the rice loose and do not pack it down, otherwise the dashi soup will not penetrate evenly.
Pour the boiling hot dashi gently to avoid hot soup splashing and causing burns.
Pour hot dashi soup over the bowl just before eating until it covers the ingredients, completing the ochazuke.
Watch out
Pour the dashi soup right before eating, otherwise the rice will become too mushy and lose its texture.
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