Salmon Ochazuke

By • February 12, 2013 • 5 Comments


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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.

Comments (5) Questions (0)

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about 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)

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about 1 year ago Meatballs&Milkshakes

Thanks, hope you enjoy it!

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

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about 1 year ago savorthis

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

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about 1 year ago Meatballs&Milkshakes

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