Add water to a pot and bring to a boil over medium heat. Turn off the heat, add bonito flakes, and let sit for 3–4 minutes. Strain the broth using a sieve.

Return the strained broth to the pot, warm over low heat, and turn off the heat. Add green tea leaves, cover, and let steam for 1–2 minutes before straining again.

Heat salad oil in a frying pan over medium-low heat. Add salted salmon and cook until both sides are browned. Remove skin and bones, then flake the salmon.