rice and salmon bowl in japanese broth

This meal is inspired by Japanese hot pots, a flavorful broth with vegetables, meat or fish simmered over open flame in an earth pot.
By: Anna Decker / 01/28/2016 /

Ours is a restorative and light broth with slow-roasted salmon and wilted choy sum, a leafy green with edible yellow flowers. This is a Cook relax and enjoy!

What you will need: 1½ cup sushi rice 8 oz choy sum 16 oz salmon 2 packs bonito flakes ¼ cup tamari ¼ cup mirin 2 tsp furikake 1 tsp shichimi togarashi coarse salt olive oil

Equipment: fine-mesh sieve 2 medium pots rimmed baking sheet

Recipe Steps 1. Make rice Preheat oven to 275ºF. Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 2 cups water and a pinch of salt in a medium pot. Bring to a boil over high heat, reduce to low and cook until rice is tender and water absorbed, 15 minutes. Leave covered until ready to serve.

  1. Prep choy sum Trim thick stems from choy sum and rinse under cold water removing any grit. Dry well. On a rimmed baking sheet, toss choy sum with 1 tablespoon oil and season with salt. Spread in an even layer on ⅔ of the rimmed baking sheet.

  2. Prep salmon Drizzle salmon with 1 teaspoon oil and season with salt. Place on remaining ⅓ of baking sheet. Place baking sheet in the oven and bake until choy sum is wilted and salmon is just cooked through, 14-16 minutes.

  3. Make dashi Bring 5 cups water to a boil in a large pot. Turn off heat, add bonito flakes and stir, 1 minute. Strain broth through a fine-mesh sieve into a large bowl. Return broth to pot. Add tamari and mirin. Leave covered.

  4. Finish salmon Remove salmon from baking sheet, leaving skin sticking to the sheet. Fluff rice. Reheat dashi over low.

  5. Serve Divide rice between two deep bowls. Top with salmon and choy sum. Gently pour dashi into the bowl. Sprinkle furikake or shichimi, depending on your preference. Enjoy!