This recipe comes to us courtesy of Chef Owen Wong at Bar Bincho in Calgary, where he loves to create authentic Japanese dining experiences.
Whether you’re a master of Japanese cuisine or just starting out, Wong says even though most dishes are fairly simple to make, each has steps that must be followed in the right order – attention to detail is one of the reasons why Japanese food is so special.
For Hojicha dashi (tea broth):
20 g kombu (edible kelp)
30 g dried bonito flakes
4 cups (1 L) water
½ tsp soy sauce
1 Tbs (15 mL) hojicha (Japanese green tea)
2 cups Japanese rice
Dash of salt
Salmon flakes (*can be replaced with grilled salmon, or salmon sashimi)
Green onion, chopped
Kizami nori (shredded seaweed)
- Soak kombu in water for 2-3 hours. Bring to a boil on medium-heat. Remove kombu and turn off heat.
- Add bonito flakes to pot, and leave for two minutes. Filter out bonito flakes, and you’re left with a Japanese broth called dashi.
- Transfer 1 – 1½ cups (250-300 mL) of dashi to another pot. Add salt and soy sauce, and bring to a boil.
- Once it starts boiling, turn off heat right away and add hojicha leaves.
- Prepare four bowls of steamed rice.
- Add whichever style of salmon you’re using, and pour the dashi tea broth overtop into each bowl.
- Top with nori, green onions, sesame seeds, and a little bit of wasabi.