Steps

1. Heat salad oil to taste in a frying pan.
   🕒 01:54
2. Remove any bones from the 250g lightly salted salmon.
   🕒 02:10
3. In the frying pan, sear the lightly salted salmon skin-side down, then cook the rest of the flesh. 【Tip!】 By crisping the skin, it can be included in the flakes and removes any fishy smell.
   🕒 03:12
4. It's fine if the flesh crumbles, so remove any bones you find while cooking.
   🕒 04:32
5. Flake the cooked salmon flesh.
   🕒 05:22
6. Finely chop the skin and mix it with the salmon flesh (omit if you don't like the skin).
   🕒 05:40
7. To the frying pan with the salmon, add 1½ tbsp Mirin (Sweet Rice Wine), 3 tbsp sake, and 1 pinch salt, then mix.
   🕒 05:54
8. Simmer while evaporating the moisture. 【Tip!】 Thoroughly evaporating the moisture increases the shelf life of the salmon flakes.
   🕒 06:17
9. Transfer the completed salmon flakes to a storage container.
   🕒 07:53
10. Crack 2 eggs into a bowl, add 2 tsp Kore! Uma!! Tsuyu, 1 pinch salt, and black pepper to taste, then mix.
    🕒 08:26
11. Add 2 tbsp of the prepared salmon flakes and 30g coarsely chopped leek, then mix.
    🕒 08:54
12. Heat salad oil to taste in a frying pan and pour in the egg mixture.
    🕒 09:35
13. Once it's semi-cooked, fold it from the back of the pan towards you to shape it into an omelet.
    🕒 09:50
14. Plate and complete the Salmon Egg Omelet.
    🕒 11:00
15. Spread 2 tbsp Pure Select Mayonnaise and 2 tbsp of the prepared salmon flakes onto 1 slice of bread, mixing and spreading on the bread.
    🕒 11:12
16. Toast in an oven toaster at 200°C for about 7 minutes, or until the mayonnaise is browned.
    🕒 12:22
17. Sprinkle Ajishio to taste and black pepper to taste over the toasted bread to complete.
    🕒 14:22
18. Pour 200ml water into a small pot and bring to a boil.
    🕒 12:53
19. Once boiling, add 2g bonito powder, 2 pinches salt, and 4 dashes Aji-no-moto, mix to create dashi broth.
    🕒 13:02
20. Serve 200g warm cooked rice in a rice bowl.
    🕒 13:28
21. Top the rice with torn nori (seaweed) to taste, 2-3 tbsp of the prepared salmon flakes, and twisted toasted sesame seeds to taste.
    🕒 13:47
22. Pour the warm dashi broth over it to complete the Salmon Dashi Chazuke.
    🕒 14:02