Smoked Salmon Ochazuke Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 75g edamame beans
• 1pcs baby broccoli
• 40g radish
• 1pcs spring onion
• 100g smoked salmon slices
• 20g Asian-style stock powder
• 20ml mirin
• 10ml sesame oil
• 5g toasted sesame seeds
• 15ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice and edamame
   Rinse the rice until the water runs clear. Put the rice and edamame in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice and edamame are cooking, trim the baby broccoli and halve lengthwise. Thinly slice the radish with a sharp knife or mandoline. Thinly slice the spring onion. Separate the smoked salmon slices, then coarsely tear into pieces.
3. Step 3 — Cook baby broccoli
   Heat 1 tbs oil in a medium frypan over high heat. Cook the baby broccoli, turning occasionally, for 4-5 mins until charred and tender. Remove from the pan.
4. Step 4 — Make broth
   Meanwhile, combine the Asian-style stock powder and 750ml (3 cups) water in a medium saucepan and bring to the boil.
5. Step 5 — Season broth
   Stir the mirin, sesame oil, and 2 tsp soy sauce into the broth, then remove from the heat. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Fluff the rice and edamame with a fork. Divide the rice and edamame, baby broccoli, radish and smoked salmon among bowls. Ladle over the broth, then scatter over the spring onion and sesame seeds to serve.

Allergens

Soy, Fish, Gluten, Sesame, Sulphites, Wheat