Chazuke

Method

1. Rub 0.5 tsp of fine sea salt evenly over the 60 g salmon fillet, set it on a rack and refrigerate for 30 minutes. Blot away the beads of moisture with kitchen paper: this firms the flesh and gives the shiozake its savoury edge.
2. Grill the salmon under a hot grill or in a dry non-stick pan over medium heat, skin down first, for about 4 minutes, then turn and give it 3-4 minutes more until the flesh is opaque and flakes at the touch of a chopstick and the skin is crisp. Let it cool a minute, then lift off skin and any bones and flake the meat into large pieces.
3. Warm a teapot and a deep rice bowl with boiling water and tip it out. Put 1 tsp of sencha leaves in the pot, pour on 200 ml of water cooled to about 80C and steep for 1 minute only — hotter or longer and the tea turns bitter. Strain into a jug.