1. Wipe the seaweed clean, put it in the water, and heat it until there are many small bubbles, the kelp will naturally float, turn off the fire, and remove the kelp.
2. Add the wooden fish flower, remove the floating foam, and let it stand for 15 minutes. Strain the soup with kitchen paper towels.
3. The salmon is marinated in salt for 2 hours.
4. Wash and dry the salmon. Fry until fully cooked.
5. Mash the salmon with chopsticks.
6. Shred the perilla leaves and seaweed, and stir-fry the white sesame seeds until you smell the fragrance.
7. Put the rice in a bowl.
8. Sprinkle with salmon.
9. Sprinkle with fried white sesame seeds.
10. Sprinkle with shredded perilla leaves.
11. Put Shanghai Tess, add the filtered broth, stir in the mustard sauce and serve.
Tips:1 The ingredients of the chazuke can be adjusted according to your own preferences.
2 If you don't want to hang stock, you can use Sencha instead.
3 Salmon does not need to be fried too charred, just cooked, or half cooked.
4 After picking up the kelp, you can also boil the soup on a high fire, remove the froth, and then add the wooden fish flower.
