Avocado and Salmon Rice with hot tea. Cut A material in bite sized pieces. Fill water into a pot and put in seaweed. When boiling lightly, take out seaweed. Drain, then spread it out on a tray and leave to cool. Meanwhile, mix together the dressing ingredients in a small bowl. To cook Avocado and Salmon Rice with hot tea you need 14 ingredients and 10 steps easily.
of a
900 grams of Rice
225 grams of Salmon trout
2 of Avocado
of b
9 grams of Dried bonito
1-2 (21 centimeters) of square
500 of The ml water
of c
160 grams of Salt koji
of Tablespoon4 Grated cheese
of Tablespoon4 Olive oil
60 grams of Bitter orange soy sauce
1 of little Japanese horseradish
Add the mirin to the poaching liquid. Gently slide in the salmon, skin side down. Poaching salmon fillets in green tea may sound a bit strange, but as with any form of broth-based poaching, it keeps the fish deliciously moist. Here, salmon fillets simmer softly in a fragrant broth of matcha, crushed peppercorns, chilli and mirin, until just cooked in the centre. Pour hot green tea over cooked steel cut oats.
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