A spectacular evolution of the rice ball! Salmon rice ball wrapped in seared salmon skin, served as dashi chazuke

[1383 Musubi] Ichimatsu (Onarimon) Salmon Skin + Dashi
<<1988th consecutive day!>>

I love grilled salmon.

It's great for breakfast. It's great for dinner.
Rice, miso soup, and grilled salmon.
If I have this, I don't need anything else.

Place a piece of salmon on top of steaming hot rice.
When the rice, soaked in the saltiness and umami, enters your mouth, it is the height of culinary bliss.

The most delicious part of grilled salmon.
That would be the salmon skin.
Grilling fatty salmon skin until it's crispy and fragrant.
The umami of the fat and a slightly strong saltiness.
Eating this with rice must be the best thing ever.

This time, I'm talking about a luxurious rice ball that uses that very salmon skin.

It's the end of the year in the busy Tokyo business district.
I'm walking from Daimon toward Onarimon.
Beyond the gate of Zojoji Temple, you can also see Tokyo Tower.

I found a rice ball shop nearby called "Ichimatsu".
It's a new shop that opened this spring.

Tako rice from Chiba Prefecture and salt from Tsushima, Nagasaki.
You can see the care put into the ingredients for their rice balls.
My expectations are high!

Inside the counter showcase, there are many different types of rice balls lined up.
The one labeled as the number one most popular is salmon!

Actually, having eaten over 2,000 types of rice balls so far, I've discovered a rule.

That is, a shop that makes delicious salmon rice balls also makes all their other rice balls delicious.

Compared to other fillings, salmon has a wider range of processing methods depending on the shop.
Some shops use flakes, while others go to the trouble of grilling it themselves.
It's an ingredient that becomes more delicious the more effort you put into it.

In other words, it's highly likely that a shop with delicious salmon also puts a lot of effort into their other rice balls. (Though this is just based on my own experience...)

"Excuse me. Can I have the salmon, please?"

Wait a second!

I just spotted a limited-time-only rice ball on the counter.

It's called "Salmon Skin."

Apparently, they use salmon skin instead of nori seaweed for this salmon rice ball.

What a luxurious combination this is.

"I'll take the salmon skin rice ball, please!"

Wait a second!

Next to the register, I spotted another menu item.
Miso soup...
Pork miso soup...
Dashi broth...

Wait! Dashi broth!!!

You can turn the rice ball into dashi chazuke!

"I'll take the dashi broth too, please!"

Take a look at this.

Glossy rice and silver-shining salmon skin.
I could stare at it forever. A beautiful rice ball.

I want to take a big bite, but...

This time, I'm going to pour dashi broth over it.

Glug, glug, glug.
The aroma of bonito dashi spreads all around in an instant.

The cascading dashi melts the fat from the salmon skin and collects in the bowl.

I poured the dashi until about a third of it was submerged.

I slowly insert my spoon into the rice ball.

Time to dig in!

Slurp.

Ah. So delicious.
The crispy seared salmon skin.
The umami of its fat is activated by the warm dashi.
It soaks into the rice grains along with the broth.

Inside the rice ball is plenty of salmon.
The deliciousness of the carefully flaked salmon.

How luxurious this is.

Dashi chazuke rice ball wrapped in seared salmon skin.

An evolutionary salmon rice ball that will move you. I hope you get a chance to try it if you have the opportunity.

That was a delicious meal!

It is about time to update my salmon rice ball ranking.

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