Salmon Ochazuke

By • February 12, 2013 • 5 Comments



Author Notes: I've always gone right for this soup at our favorite Izakaya, but it's a fantastic comfort food and a go-to when I'm sick with a cold. I love the salty bite from the bonito and fish, and it's a welcome change from chicken noodle soup. The traditional version just uses green tea in the broth, but I find when I make it at home that it's missing something so I add the soy and mirin. Meatballs&Milkshakes

Serves 2

  • 2 cups cooked rice, white or brown
  • 4 cups hot freshly brewed green tea
  • 2 tablespoons mirin
  • 2 tablespoons low sodium soy sauce
  • 6 ounces salmon filet
  • 4 tablespoons bonito flakes or bottarga
  • 2 tablespoons Japanese rice seasoning or combination dried seaweed and sesame seeds
  1. Roast the salmon for 10 minutes at 375 degrees with a drizzle of olive oil, salt, and pepper until it’s cooked to medium rare.
  2. Pile the rice in a bowl and lay the salmon over the top. Sprinkled with bonito and rice seasoning. Combine the tea, soy, and mirin and pour over the top.
From Our Friends
powered by ZergNet

Comments (5) Questions (0)

Default-small
Default-small
New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So appealing . . . Comfort food at its best! Looking forward to trying this soon. Very soon. ;o)

Photo-1

over 1 year ago Meatballs&Milkshakes

Thanks, hope you enjoy it!

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

It's on the program for this weekend! ;o)

565101_1406091363_1702312332_n

over 1 year ago savorthis

That looks soulful and delicious...some of my very favorite ingredients!

Photo-1

over 1 year ago Meatballs&Milkshakes

thanks! it's a go-to recipe for me!