Jasmine rice cooked in a donabe with kombu, topped with crispy-skinned salmon, green onion, furikake and nori, then finished with a hot dashi and roasted green tea broth spooned in at the table.

Ingredients

For the rice

• 1 cup jasmine rice
• 1 cup water
• 2 pieces kombu

For the broth

• 2 cups water
• 1 dashi packet
• 1 green tea sachet (we use hojicha)
• 1 tsp soy sauce
• 1 Tbsp mirin

For serving

• Skin-on salmon fillet, pan-seared
• 2 green onions, finely chopped, whites and greens kept separate
• Furikake
• Kizami nori

Equipment

• Iwatani portable gas stove

Instructions

1. Rinse the rice several times until the water runs clear, then soak it in room-temperature water for 20 minutes and drain.
2. Add the rice and 1 cup water to the donabe and lay the kombu on top. Cover, bring to a simmer over medium-high heat, then turn the heat to low and cook for 18 minutes.
3. Meanwhile, bring 2 cups water to a gentle boil, add the dashi packet and cook for 15 minutes.
4. Turn off the heat under the rice and let it rest for 20 minutes with the lid closed. Sear the salmon while it rests.
5. Add the tea sachet to the dashi and cook for 5 minutes. Take it off the heat and stir in the soy sauce and mirin.
6. Fluff the rice and mound it in the center of a low bowl. Sprinkle with the green onion whites and some greens, set the salmon on top and finish with more green onion, furikake and kizami nori.
7. Gently spoon the hot broth around the rice and enjoy.

Notes & substitutions

Photos