Directions
- 1Cut the salmon fillet in two pieces.
- 2Place a sheet of kombu seaweed in a bowl and pour water over it.
- 3Place the salmon fillet on top of the kombu seaweed.
- 4Cook the rice in a pot with water.
- 5Chop the Chinese cabbage.
- 6Prepare a batter with flour, egg and water.
- 7Dip the chopped cabbage into the batter and fry it in the pan until golden brown.
- 8Season the salmon with salt.
- 9Pan-fry the salmon fillet until cooked through.
- 10Serve the cooked rice in a bowl.
- 11Place the cooked salmon on top of the rice.
- 12Garnish with green onions.
- 13Prepare dashi broth by mixing dashi granules with hot water.
- 14Pour the dashi broth over the salmon and rice.
Ingredients
- 2 pieces salmon fillet
- 1 sheet kombu seaweed
- 1 cup rice
- 1 cup water
- 2 leaves chinese cabbage
- 1 cup flour
- 1 unit egg
- 1 cup water
- 1 pinch salt
- 1 tablespoon oil
- 1 tablespoon cooking oil
- 2 stalks green onion
- 1 tablespoon dashi granules
- 200 ml water
Equipment
knifebowlpanwooden spoontongs
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