Salmon Ochazuke

Prepare all ingredients.

In a pot, bring 400cc of water to a boil. Add the Japanese style bonito broth and the green tea bag, then let it steep for 5 minutes. Set aside for later use.

Heat oil in a pan and sear the salmon until both sides are golden brown. Remove from the heat and flake the salmon into small bite-sized pieces. Set aside.

Place the Cooked rice in a bowl. Layer the flaked salmon, shredded seaweed, scallions, and white sesame seeds on top. Pour in the prepared Japanese style bonito broth, and your dish is ready to serve.