- 65g cooked rice
- 2 teaspoons chopped spring onions
- ½ teaspoon roasted garlic
- 235ml brewed green tea
- Salt to taste
- 1 poached egg yolk (separated)130ml water
- 2 tablespoons salt
- 85g Loch Duart salmon fillet
- Salt and pepper to taste
- Blended oil as needed
- 2 tablespoons butter
In a saucepan combine all ingredients and reduce liquid by three-fourths.
Adjust seasoning if necessary.
Place egg yolk in a separate, heat-safe bowl. In a sauce pot, bring water and salt to a simmer and gently pour over egg yolk being careful to not rupture the membrane.
Allow to poach in warm water for approximately 5-7 minutes.
Garnish rice with the poached egg yolk and spring onions.
In a sauté pan, heat oil just until it dances. Sear salmon skin-side down and allow to crisp for approximately 4 minutes.
Flip over and continue to cook for 1 to 2 minutes.
Add butter and baste until skin begins to crackle and puff.
Serve over Chazuke.