Salmon Ochazuke

By Meatballs&Milkshakes
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.

More Great Recipes:
Soup|Seafood|Grains|Fall|Winter

Reviews (5) Questions (0)

5 Comments

AntoniaJames February 14, 2013
So appealing . . . Comfort food at its best! Looking forward to trying this soon. Very soon. ;o)
 
Author Comment
Meatballs&Milkshakes February 20, 2013
Thanks, hope you enjoy it!
 
AntoniaJames February 20, 2013
It's on the program for this weekend! ;o)
 
savorthis February 12, 2013
That looks soulful and delicious...some of my very favorite ingredients!
 
Author Comment
Meatballs&Milkshakes February 20, 2013
thanks! it's a go-to recipe for me!