Salmon Ochazuke with NANTEN / Genmaicha

Image
Image

Salmon Ochazuke with NANTEN / Genmaicha

A culinary enthusiast at heart, Swee is a lover of all things food – her endless devotion for it shows on her Instagram @sweecooks. Willing to go the distance, Swee pursued her passion by attending the world renowned Le Cordon Bleu in Sydney in Diplome de Patisserie. Cakes have always been her forte, but she ventured more into cooking and different cuisines over the past decade as she believes that food nourishes the soul and brings everyone together.

"My interest in cooking grew more apparent because food nourishes and brings people together."

Swee San / @sweecooks

Instagram: sweecooks
Website: sweecooks.com

INTERVIEW WITH @SWEECOOKS

Image
What is the inspiration behind your love for cooking and how has it influenced the food you create?
I was mostly interested in beautiful cakes and pastry hence I studied French Patisserie in Le Cordon Bleu, Sydney. However, a decade has since passed and my interest in cooking grew more apparent because food nourishes and brings people together.
Image
How do you juggle between your work life and making time to create food content?
I have flexible working times so I plan my meals and film the content only during certain hours of the day, within the day light timing.
Image
Personal tips when using matcha in recipes.
Sieve when adding to any wet batter.
Image
What is your inspiration for Ochazuke with NANTEN / Genmaicha Tea recipe?
The savouriness of genmaicha itself.
Image
How did you find using NANTEN / Genmaicha Tea Bag for this recipe?
NANTEN / Genmaicha tea tastes good with savoury food and it lends a harmonious and soothing flavour to the overall dish.

RECIPE

Salmon Ochazuke with NANTEN / Genmaicha
BY @SWEECOOKS

Ingredients

1 cup Calrose Rice, cooked
200g Salmon
1 piece Rice cracker
1 NANTEN / Genmaicha Tea Bag
Seaweed strips
Furikake
Spring onion
Salt and pepper

Method To Assemble

  1. Season salmon with salt and pepper. If using pan, heat pan with some oil, pan fry salmon for 4-5 minutes, skin side down or till fully cooked.
  2. If using air-fryer, grill for 12 mins, skin side up at 180C. Then remove skin and air fry the skin for 3 mins at 200C.
  3. Flake up the salmon. To assemble, put rice in a bowl, crumble a rice cracker, add flaked salmon, furikake, seaweed strips, salmon skin and spring onion.
  4. Brew NANTEN / Genmaicha Tea Bag, pour over rice and serve hot.

SHOP NANTEN / GENMAICHA TEA BAG HERE

Image

NANTEN / GENMAICHA TEA BAG

Start Making Your Ochazuke With NANTEN / Genmaicha Tea Today.
SHOP NOW